One banana, 6 delicious and flavorful eggless banana muffins.
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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 hazelnut 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. Below you’ll find a bunch of tips and tricks on how to get these muffins to turn out perfectly every time.
why you’ll love these eggless banana muffins:
- They’re small batch: meaning it makes the perfect amount to have fresh muffins for a few days to yourself.
- They’re moist: as all muffins should be.
- They use up a “bad” banana: a banana that has gone “bad” is really just the perfect opportunity to enjoy a sweet treat, like these banana muffins.
expert baking tips
Weigh your ingredients:
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.
Use room temperature ingredients:
It’s important that your ingredients are at room temperature so that they can easily incorporate with each other. Take out your cold ingredients about an hour before starting the muffins.
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.
keep a close eye on the muffins while they 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.
how to get bakery style muffin tops
One 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!
Another trick, that’s optional, is resting the muffin batter. After making the muffin batter, let it sit at room temperature for 30 minutes to 1 hour before baking. This will give time for the starches in the flour to absorb the moisture in the batter and will give you more flavorful, higher-rising muffins. Most baking powder is – but – just make sure your baking powder is “double acting” if you try this method.
how to evenly distribute your 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.
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. 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.
ingredients for small batch eggless banana muffins
hazelnut 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.
- All purpose flour: adds structure to the streusel.
- Hazelnuts: for flavor and for an extra crunch. You could use any nut here, or leave the nuts out and replace it with an extra 10 grams of all purpose flour.
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.
- 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. You could also use a dairy-free butter stick here.
- Granulated sugar: for sweetness and locks moisture into the muffins.
- Banana: you will need 1 large very ripe banana for this recipe.
- Vanilla: for flavor. I use and love this vanilla extract!
- Greek yogurt: for moisture, texture & flavor. I used Chobani’s vanilla greek yogurt but any greek yogurt will work great here. You could also replace this with regular yogurt, sour cream, or a non-dairy version of greek yogurt/yogurt/sour cream.
- Add-ins: use your favorite add-ins (nuts/chocolate/berries) here. In these pictures I used mini chocolate chips & chocolate hazelnut spread.
how to make small batch eggless banana muffins
Below are a few pictures of the process of making these muffins. You can find the full recipe at the end of this post.
- Beat together the butter and sugar, then mash the banana.
- Beat the mashed banana, yogurt, and vanilla into the butter mixture.
- Fold in the dry ingredients.
- Distribute the muffin batter between six parchment liners. Top with the streusel, then bake and enjoy!
small batch eggless banana muffins
recipe q&a
can I double this recipe?
Of course! Obviously they will not 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 muffins. I even more strongly recommend measuring by weight if you are going to double the recipe for the best results.
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 I do highly recommend using 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 asap, I’ve seen that you can bake them in the oven until they turn brown (although I have never tried this method). I have made these with yellow bananas that haven’t started browning, but they don’t turn out as moist.
how to store muffins
Like most baked goods, these muffins will definitely taste the best on the day that they are baked. They will keep well in an airtight container at room temperature for about 3 days.
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Eggless Banana Muffins
Ingredients
Hazelnut Streusel
- 28 g unsalted butter (2 tbsp.)
- 35 g light brown sugar (3 tbsp.)
- 40 g all purpose flour (⅓ c. + 1 tbsp.)
- 20 g finely crushed hazelnuts (2 ½ tbsp.)
Banana Muffins
- 56 g unsalted butter (¼ c.) room temperature
- 100 g granulated sugar (½ c.)
- 130 g ripe banana (~1 large banana)
- 100 g greek yogurt (¼ c. + 3 tbsp.) room temperature
- 1 tsp. vanilla
- 150 g all purpose flour (1 ¼ c.)
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 75 g add-ins (⅓ c.) mini chocolate chips, walnuts, etc.
- 120 g chocolate hazelnut spread (½ c.) optional
Instructions
- Preheat the oven to 425°F / 220°C. Line a muffin tin with six parchment liners in an alternating order.
Hazelnut Streusel
- In a small mixing bowl, melt the butter. Add in the sugar, flour and crushed hazelnuts, and mix until little clumps of dough have formed. Set aside.
Banana Muffins
- In a medium sized mixing bowl, beat together the softened butter and sugar for 2-3 minutes or until the mixture is light and fluffy.
- On a separate plate or in a small bowl, mash the banana. Then, add the banana, greek yogurt, and vanilla to the butter mixture. Beat until well combined.
- Add in the flour, baking powder, baking soda, and salt. 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. If using, add the chocolate hazelnut spread to a piping bag fitted with a large round tip and pipe ~1 tbsp. of it into the center of each muffin. 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, or until a toothpick inserted into the center of the muffins comes out clean. (The toothpick test is hard to use here if you piped chocolate into the center – in that case, carefully give the muffins a little push on the top – if they're firm, they're ready to be taken out!)
- Serve and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
These were insanely good. My parents stopped by and couldn’t wrap their heads around these being eggless. I had run out of just about anything for breakfast and needed something I could make out of things in my pantry. I didn’t have hazelnuts, but did have everything else. I’m so glad I found you in a pinch! Cannot wait to check out what else you have on your site. Thank you so much for a delicious recipe that was everything it promised to be.
Thank you so much Tiffany, I’m so happy you liked the recipe! ☺︎
Hola!!! Gracias por la receta!!! Los preparé el día de hoy para después de la comida, y estaban muy muy ricos 😊
Les puse nuez en la parte de arriba, y use crema ácida en vez de yogurt. Esta receta la guardaré en las favoritas.🩷
1000% recomendada a mi familia les encantó.
Just made these this morning as a friend was coming to visit.
I did 1.5 x the recipe and made up the weight of the banana with mixed berries.
Also reduced the sugar in the muffin but I reckon I could reduce it even more since the streussel is very sweet.
The muffins turned out so fluffy!!! I hope more people came enjoy this recipe 😃
My friend ended up not being able to make it, so more muffins for me 😆
Ah thank you so much Kat, I’m so happy you enjoyed the muffins! 🙂
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!!
Ah thank you so much, I’m so happy she likes them! 🙂
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!
Thank you so much, I’m so happy you enjoyed them! 🙂
Can we use yoghurt (not Greek), just the normal dahi we get in India?
hi, yes you can use yogurt in place of the sour cream!