Yield: 6 one banana eggless banana muffins // Total Time: 40 min. // Disclaimer: This post includes affiliate links. //

One banana, 6 delicious and flavorful banana muffins.

One banana eggless banana muffins

If you’re looking for what to make when you have one banana, you’ve come to the perfect place. These one banana eggless banana muffins are moist, tender, *so* delicious and are of course topped with a buttery cinnamon streusel, because streusel is never optional! I honestly love these muffins so much and honestly you can’t even tell that there’s no egg in it, all thanks to a combination of creaming the butter and sugar together, and adding milk in it’s place! Below you’ll find a bunch of tips and tricks on how to get these muffins to turn out perfectly every time.

One banana eggless banana muffins recipe tips

Weigh your ingredients

  • Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient and can easily throw off a recipe. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!

Mix the batter carefully

  • It is super important to not overmix the muffin batter. Overmixing the batter leads to more gluten development which is not desirable in these muffins. Not only will you get those pointy tops on the muffins, but you will end up with tough and chewy muffins.

Room temperature ingredients

  • It is important for the ingredients to be at room temperature so that they properly incorporate with each other. If you have ever had your batter look curdled, it is most likely due to the ingredients separating from being at different temperatures. Take out the butter, milk and sour cream at least 30 minutes and up to 1 hr 30 min. before starting the recipe.

Under-bake, don’t over-bake

  • Muffins like to go from under-baked to over-baked super quickly so it is important to keep a close eye on them. Start checking at 14 minutes with a toothpick. If the toothpick comes out wet, check them again in 2 minutes and so on until only a few moist crumbs stick to the toothpick.

Get those perfect muffin tops

  • The trick to getting those nicely domed muffin tops is (mostly) all in your oven’s temperature! Bake the muffins at 425°F / 220°C for 5 minutes. Then, without opening the oven, reduce the temperature to 350°F / 175°C and continue baking until done. The super high heat will make the muffins rise nice and tall! You will also want to bake them lined in every other tin on the muffin pan, and fill them to the very top. This recipe makes the perfect amount of batter to fill every muffin liner straight to the top for those perfect muffin tops!

Get evenly distributed muffin batter

  • My favorite way to evenly distribute muffin batter is to use cookie scoops! Works perfectly every time. So long are the days of eyeballing which muffin may need a little more batter.

Ingredients and substitutions

For the cinnamon streusel:

Unsalted butter: the base of the streusel, really what makes it buttery and delicious. You can use salted in place of unsalted butter here.

Light brown sugar: sweetens and adds flavor to the streusel. In a pinch granulated sugar will work here as well.

Ground cinnamon: for flavor. This can be omitted or replaced with your favorite spice.

All purpose flour: adds structure to the streusel.

For the banana muffins:

All purpose flour: for structure and chewiness.

Baking powder: for helping the muffins rise.

Baking soda: for helping the muffins rise.

Salt: to help balance and bring out the sweetness of the muffins.

Ground cinnamon: for flavor. This can be omitted or replaced with your favorite spice.

Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the muffins.

Granulated sugar: for sweetness and locks moisture into the muffins.

Light brown sugar: for sweetening, flavor, and for moisture.

Banana: you will need 1 very ripe banana for this recipe.

Vanilla: for flavor. I use and love this vanilla extract!

Sour cream: for moisture and making sure the muffins stay tender. You can substitute in buttermilk or greek yogurt as well.

Milk: for moisture. I recommend full-fat milk for the best texture, but you can substitute in your favorite non-dairy milk (I love to sub in next milk’s non-dairy whole milk!)

Add-ins: use your favorite add-ins here! I went with pistachios but you could put in chocolate chips, walnuts, really anything you want!

How to make one banana eggless banana muffins

1. Make the streusel. In a small bowl, melt the butter. Then, mix in the sugar, cinnamon and flour until little clumps of dough have formed. Set aside.

2. Cream the butter and sugar. In a medium sized mixing bowl, beat together the butter and both sugars with a hand or stand mixer until the mixture is light and fluffy (~3 min.)

3. Mash the banana. Mash the banana to your preffered consistency, then beat it into the butter mixture. Then, beat in the milk, sour cream, and vanilla.

4. Fold in dry ingredients. Add in the dry ingredients, and use a rubber spatula to fold the mixture together just until a few flour streaks remain. Then, add in whatever mix-ins you want and fold just until no flour streaks remain.

5. Distribute the batter. Distribute the muffin batter evenly between the muffin liners, then top generously with the streusel.

6. Bake. We’ll start the muffins out at 425°F for 5 minutes, which will help them rise up nice and tall. Without opening the oven door, reduce the temperature to 350°F for the remainder of the baking time.

7. Serve and enjoy! Serve warm with butter, or room temperature without. Either way is delicious!

One banana eggless banana muffins Q & A

Do I need to use ripe bananas?

  • I know it can be quite frustrating if you don’t have any ripe bananas on hand, but you do need to use a very ripe banana for this recipe. Ripe bananas provide are a different texture, sweeter, and more flavorful than green or yellow bananas. If you don’t have any ripe bananas, simply buy some at the beginning of the week and leave them out with the intention of making a banana recipe at the end of the week! If you need the bananas ripe NOW, I’ve seen that you can bake them in the oven until they turn brown (although I have never tried this method).

Can I double this recipe?

  • Of course! Obviously it won’t be small batch anymore but small batch isn’t always what we need! Simply double all of the ingredients in the recipe to make 12 delicious banana muffins. I even more strongly recommend measuring by weight if you are going to double the recipe for the best results.

How to store these muffins

  • Like most baked goods, these muffins will definitely taste the best on the day that they are baked. They will last for up to 3 days stored in an airtight container at room temperature.

Why do you measure in grams?

My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!

A note on oven temperature

Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.

Tools and ingredients

You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!

Did you make these one banana eggless banana muffins?

If you made these one banana eggless banana muffins I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!

One Banana Eggless Banana Muffins

Print Recipe
Light, tender and delicious banana muffins – that just so happen to be eggless!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword banana, eggless, muffins, small batch
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 muffins


Cinnamon Streusel

  • 28 g unsalted butter (2 tbsp.)
  • 40 g light brown sugar (3 tbsp.)
  • ¼ tsp. ground cinnamon
  • 50 g all purpose flour (⅓ c. + 1 tbsp.)

Banana Muffins

  • 130 g ripe banana (~1 large banana)
  • 56 g unsalted butter (¼ c.) room temperature
  • 50 g granulated sugar (¼ c.)
  • 55 g light brown sugar (¼ c.)
  • 52 g sour cream (¼ c.) room temperature
  • 50 g whole milk (¼ c.) room temperature
  • 1 tsp. vanilla
  • 160 g all purpose flour (1 ⅓ c.)
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ¼ tsp. ground cinnamon
  • 75 g add-ins (⅓ c.) chocolate chips, walnuts, etc.


  • Preheat the oven to 425°F / 220°C. Line a muffin tin with six parchment liners in an alternating order.

Cinnamon Streusel

  • In a small mixing bowl, melt the butter. Add in the sugar, cinnamon, and flour and mix until little clumps of dough have formed. Set aside.

Banana Muffins

  • In a medium sized mixing bowl, beat together the softened butter, granulated sugar, and brown sugar for 3 minutes or until the mixture is light and fluffy.
  • Mash the banana, then beat it into the butter mixture.
  • Add in the sour cream, milk, and vanilla. Beat until well combined.
  • Add in the flour, baking powder, baking soda, salt, and cinnamon. Lightly mix the batter together until just a few flour streaks remain. Pour in your add-ins of choice, then mix just until no flour streaks remain.
  • Distribute the batter evenly between the six parchment liners, then top each muffin with streusel.
  • Bake the muffins for 5 minutes. Then, without opening the oven door, reduce the heat to 350°F / 175°C and continue baking for 10-15 more minutes, until a toothpick inserted in the center of the muffins comes out clean.
  • Serve and enjoy!

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Recipe Rating


  1. 5 stars
    I made these for my egg-white intolerant daughter (age 8) and they came out perfectly. She says they’re the best muffins I’ve ever made her. Thank you!!

  2. 5 stars
    It’s so difficult to find eggless recipes, thank you for providing one! I tried it and they tasted bakery style! Fluffy, warm, and delicious!