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Eggless Banana Muffins

Eggless Banana Muffins

When I started this blog, I had to enter eggs in my life, I changed my egg perceptions. I was never an egg lover, for me, it’s just a part of bakes. Neither do I despise the presence of the egg, nor I am a fan of the egg. In 2016, I was impelled to add eggs to the egg tray of my fridge, because I felt the necessity of eggs in the bakes. Which is somehow a correct statement. There are so many bakes, you can’t do without eggs.

Eggless Banana Muffins

Today, I am a much liberated, bold soul and I don’t feel the obligation of having certain recipes on my blog. 

I am driven by a vivacity of being me. Today, you will find lemons sitting with pride in that egg tray of my fridge.  

I feel the bliss within me and I just share the recipe which is great, which I love, which I go back to making over and over again. 

Eggless Banana Muffins

Going back to the recipe, I have a video for you to see and understand the making of these muffins. Hope you guys are liking the new video content of mine. I am also sharing tiny videos/ reels on my Instagram page for quick recipes. You will find them very useful. My Insta page is with the name @2blissofbaking Pooja Khanna. 

Eggless Banana Muffins

These banana muffins are one of those. Very classy, very satisfying and every time gives me wonderful results. Pranav loves these too.  And whenever I have leftover, overripe bananas at home, I bake these. And Pranav loves to have a small sweet treat after dinner every day and I make sure there is something in the fridge for him every day. 

Eggless Banana Muffins

Make sure that the bananas are over-ripped. They add so much sweetness to the muffins. 

You can change the nuts and seeds according to your choice. I have used sunflower seeds, flax seeds, pumpkin seeds, almonds, and walnuts in my recipe. 

Don’t over mix the batter, use a spatula to mix all the ingredients and fold them together, only till the time they are incorporated. 

Pre-heat the oven for at least 10 -15 minutes.

Don’t open the oven door in between the baking time. 

Line the muffin tray with paper cups and escape the task of cleaning the tray. 

Eggless Banana Muffins

Eggless Banana Muffins

These banana muffins are one of those. Very classy, very satisfying and every time gives me wonderful results.
Very delicious and easy to make the recipe.
5 from 6 votes
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Course: Baking, banana muffins, eggless baking, eggless recipes, muffins
Cuisine: baking
Keyword: banana bread, eggless, eggless bakes, eggless banana muffins, Food Photography, Food Styling, muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 people
Calories: 370kcal


  • Mixing bowl
  • OTG



  • In a mug combine milk and vinegar, stir it once, and let it sit on the kitchen counter for 10 minutes. This is a substitute for butter-milk.
  • For dry ingredients, in a bowl add flour, baking powder, baking soda, salt, nutmeg, nuts, and seeds. Use a whisk to combine all the ingredients. Set aside
  • For wet ingredients, in a bowl add the oil, sugar, mashed banana, and vanilla. Use a whisk to combine all three.
  • At this point, you have buttermilk, dry ingredients, and wet ingredients. Combine all three using a rubber spatula. Don't over mix the batter.
  • Scoop the batter into the cavities of a muffin tray which is lined with parchment paper.
    Sprinkle some nuts and seeds on the top and bake at 170* C for 25 minutes in a preheated oven.
  • Once done, let the muffins cool on a wire rack and enjoy!



Serving: 1muffin | Calories: 370kcal
Tried this recipe?Share your feedback @2blissofbaking or tag #2blissofbaking!

This Post Has 3 Comments

  1. 2blissofbaking

    Thank you Vandhana, You can use curd, but do expect a little difference in the end texture of the muffins.

  2. Vandhana

    can I use curd instead of milk + vinegar ?

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