Eggless Banana Muffins Recipe (Whole Wheat)
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
10 Banana Muffins
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Calories
211 kcal
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Course
Dessert
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Cuisine
American, International
Eggless Banana Muffins Recipe (Whole Wheat)
Description
The batter is made by mashing ripe bananas with sugar and mixing in neutral cooking oil, vanilla extract, and lemon juice to build moisture and flavor. Dry ingredients—whole wheat flour, baking soda, baking powder, and salt—are sifted in and gently folded into the wet mixture to avoid toughness. The batter is divided into muffin liners and baked at 180°C until set and golden.
The whole wheat flour lends a nutty undertone and denser texture compared to all-purpose flour. Baking soda and powder work together to provide lift, while the acid from lemon juice activates the baking soda. The result is a sweet, soft muffin that does not require eggs, suitable for those avoiding eggs in baking.
These muffins are excellent for breakfast, snacks, or lunchboxes, offering portability and wholesome flavor. Variations can include adding nuts, dried fruits, or spices such as cinnamon for added complexity.
The recipe can be adjusted to use all-purpose flour, different sweeteners, or alternative vinegars in place of lemon juice. Baking times and quantities can be scaled to different batch sizes. Nutrition information is estimated per medium-sized muffin.
Ingredients
Dry ingredients
- 1.5 cups whole wheat flour - 180 grams
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch salt
Wet ingredients
- 3 banana or 5 medium bananas - 400 grams with peels, large
- ¼ cup raw sugar or regular sugar - 50 grams
- ½ cup neutral cooking oil generic cooking oil
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract or vanilla powder
Instructions
Prep and making batter
- Line a muffin tray with muffin liners. Also preheat the oven to 180 degrees Celsius/356 degrees Fahrenheit for 15 minutes. You can use the same temperature for preheating in the convection mode of a microwave oven.
- In a bowl take chopped bananas together with the sugar. Begin to mash the bananas with a fork or a masher till smooth. A few small chunks of bananas are fine. You can also blitz the bananas and sugar in a blender to get a smooth puree.
- Add oil. You can also use melted butter instead of oil.
- Stir the mixture very well with a wired whisk so that the oil is mixed evenly.
- Add vanilla extract or powder and mix to combine evenly.
- Then add lemon juice. Mix again very well and keep this wet mixture aside.
- Begin to sieve whole wheat flour, baking soda, baking powder, salt directly in the wet ingredients bowl. You can also sift the dry ingredients in a plate or tray and then add later.
- Holding a spatula, with light hands gently fold the dry ingredients with the wet ingredients. Don't over do the folding.
Baking banana muffins
- Spoon the batter in muffin liners till ¾ of the liners. Using a spatula remove the excess batter from the bowl and add to the muffin liners.
- Place the muffin tray in the center rack with both the top and bottom heating elements of an otg.
- Bake in the preheated oven at 180 degrees Celsius/356 degrees Fahrenheit for 30 to 35 minutes or till a toothpick inserted comes out clean. The recipe yields 10 regular sized banana muffins.
- Temperatures in ovens differ, so do keep a check while baking. Your oven might bake the muffins in 20 minutes or even 40 minutes.
- It took a total of 35 minutes for the muffins to bake in my oven. The tops should be golden.
- The final check is that a tooth pick should come out dry or with fine crumb particles. There should be no stickiness. Use the same temperature for baking in the convection mode of a microwave oven.
- Once warm or cooled at room temperature, serve these eggless banana muffins as sweet snack or dessert.
Notes
- Whole wheat flour can be replaced partially or fully with all-purpose flour based on preference.
- Sweetness can be adjusted by adding more sugar or alternative sweeteners like maple syrup or coconut sugar.
- Add nuts, dried fruits, or spices like cinnamon to diversify the flavor profile.
- Use apple cider vinegar or white vinegar if lemon juice is not available as the acidic component.
- The recipe can be halved or doubled to make fewer or more muffins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Banana Muffins
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 60mg | 3% |
| Potassium | 236mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 24IU | 0% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 4mg | 4% |
| Vitamin E | 5mg | |
| Vitamin K | 1µg | |
| Calcium | 26mg | 3% |
| Vitamin B9 (Folate) | 15µg | |
| Iron | 1mg | 6% |
| Magnesium | 35mg | 9% |
| Phosphorus | 100mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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