These No-egg Banana Muffins are incredibly moist and made with Sour cream and oil. They are soft and stay moist for up to five days! Quick and easy to make. Ready in 30 minutes! Perfect for breakfast, afternoon snacks, or dessert.
No Egg Banana Muffins Ingredients and Substitutions
Here’s what you’ll need to make moist and soft banana muffins without eggs. Note: This is the overview of the recipe. Scroll down for the full written and printable recipe.
Ripe Bananas– or use overripe bananas for the most flavourful banana muffins. It’s a delicious way to save and use up your overripe bananas. You can use frozen overripe bananas. Thaw them overnight in the refrigerator then bring them to room temperature. You can microwave frozen sliced bananas for about 30 to 45 seconds and frozen whole bananas in the peel for about 1.5 to 2 minutes, then drain excess water before mashing them.
Sugar– Use brown sugar for the best flavour. Feel free to substitute with granulated sugar or coconut sugar and you can use less sugar for less sweet muffins (especially if using overripe bananas). Replace the sugar with the overripe mashed bananas, if desired.
Sour Cream– adds creaminess and makes tender moist crumbs in these eggless banana muffins. Substitute with plain yogurt or Greek yogurt.
Milk– adds richness and tender crumbs. Substitute with almond milk or coconut milk.
Vinegar – helps to break the gluten and activate the leavening agents, giving the muffins to rise high with a soft airy texture. Substitute with lemon juice.
Pure Vanilla Extract – enhances the sweet banana flavour.
All-purpose flour – can substituted with whole wheat flour.
Baking powder and Baking Soda – use both to ensure fluffy and high-rise banana muffins.
Salt– aids the browning and brings out the flavour.
Canola oil– or use any neutral oil. It keeps the banana muffins moist.
Optional Add-Ins
Feel free to add cinnamon, nutmeg, chocolate chips, or nuts (walnuts, almonds, pecans, etc).
How to Make No-Egg Banana Muffins
Preheat the oven to 400°F and line the 12-cup muffin pan with paper liner.
Prepare all the dry ingredients. Sift All-purpose flour, baking powder, baking soda, and, salt. Add optional spices; cinnamon and nutmeg, if desired.
Prepare the wet ingredients. Have all ingredients at room temperature. Mash the bananas then add the brown sugar, sour cream, milk, vinegar, and pure vanilla extract. Stir until well blended.
Add the flour mixture and fold until the dry ingredients are moistened (Do not overmix). Add the flour mixture in 3 to 4 additions, to easily incorporate the wet ingredients and prevent overmixing. Then add the canola oil and mix gently until blended.
To keep banana muffins moist longer: Adding oil at the end allows the rest of the ingredients to incorporate or homogenize better and hydrate the flour, as oil can prevent that. The oil seals the moisture in the batter and then traps the gasses produced by the chemical reaction of the leavening agent, slowing down the gluten formation and keeping the muffins fluffy and soft. It’s all about the science of baking!
Add and fold in the optional add-ins; chocolate chips, nuts, or raisins. Scoop and divide the batter into the 12-muffin cups. Fill each cup about 3/4 full.
Bake. For high-rise or dome muffins; start the oven at a high temperature. Bake in preheated oven at 400°F for 7 minutes then drop the temperature to 350°F. Bake for another 10 to 12 minutes or until the inserted toothpick comes out clean.
This method makes the leavening agents react quicker, creating an amazing dome top.
Remove from the oven and let it cool in the pan for 5 to 10 minutes. Then let them cool completely on the cooling rack before storing them in an airtight container.
How to Store No-Egg Banana Muffins? Store at room temperature in an airtight container for up to five days. Freeze in an airtight container for up to 3 months.
More Easy Muffins Recipes
Blueberry Lemon Cream Cheese Streusel Muffins
More Recipes to use up your Ripe or Overripe Bananas
No Egg Banana Muffins
Watch How to Make It
Equipment
- 12-cup muffin pan
- mixing bowl
- rubber spatula
Ingredients
- 1 ¾ cups all-purpose flour spooned and levelled
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup about 3 to 4 overripe bananas (note 1)
- ⅔ cup brown sugar packed (note 2)
- ¼ cup sour cream (note 3)
- ⅓ cup milk (note 4)
- 1 tsp vinegar sub lemon juice
- 1 ½ tsp pure vanilla extract
- ⅓ cup canola oil or any neutral cooking oil
Optional Add-ins
- spices- cinnamon powder and nutmeg add to taste
- nuts- walnuts cashews, etc.
- chocolate chips
Instructions
- Preheat the oven to 400°F and line the 12-cup muffin pan with paper liner.
- Prepare all the dry ingredients. Sift All-purpose flour, baking powder, baking soda, and, salt. Add optional spices; cinnamon and nutmeg, if desired.
- Prepare the wet ingredients. Have all ingredients at room temperature. Mash the bananas then add the brown sugar, sour cream, milk, vinegar, and pure vanilla extract. Stir until well blended.
- Add the flour mixture and fold until the dry ingredients are moistened (Do not overmix). Add the flour mixture in 3 to 4 additions, to easily incorporate the wet ingredients and prevent overmixing. Then add the canola oil and mix gently until blended. Add and fold in the optional add-ins; chocolate chips, nuts, or raisins. Scoop and divide the batter into the 12-muffin cups. Fill each cup about 3/4 full.
- Bake. For high-rise or dome muffins; start the oven at a high temperature. Bake in preheated oven at 400°F for 7 minutes then drop the temperature to 350°F. Bake for another 10 to 12 minutes or until the inserted toothpick comes out clean.
- Remove from the oven and let it cool in the pan for 5 to 10 minutes. Then let them cool completely on the cooling rack before storing them in an airtight container.
