Banana Bread Muffins (Eggless!)

These easy banana muffins taste just like banana bread in a muffin form! These homemade muffins are fluffy, moist, and have tall domes like a bakery-style muffin! You can top these with any add-ins you would like. I did a buttery cinnamon streusel topping for half of the batch and chocolate chips for the other half. Grab a bowl, 2 bananas, basic kitchen ingredients, and let’s make some muffins!

Only have 2 bananas on hand? Are you completely out of eggs? Then make these delicious banana muffins for a healthy breakfast or snack!

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Ingredients needed for Banana Muffins

• Bananas: Of course, bananas! You will need 2 ripe or medium ripe bananas. Overripe bananas (brown bananas) will make this recipe sweeter and give the muffins a better banana flavor, so just keep that in mind! If you only have 1 on hand, no problem. Just half all of the ingredients in this recipe and make a small batch of muffins instead of 12!
• Baking Powder and Soda: These will help our muffins rise evenly.
• Pecans: This is optional but I love adding pecans for texture and nutty flavor!
• Butter: I use unsalted, you could also use salted! Just don’t add extra salt to the muffins if you are using salted! I find butter works better than vegetable oil or olive oil to make these muffins more fluffy and like a banana cake texture!
• White and Brown Sugar: The sugars will add extra sweetness to the recipe and I find using a half white and half brown sugar makes these muffins taste extra delicious!
• Flour: I always use all-purpose because that is what I have on hand but whole wheat flour or gluten-free flour would also work for this recipe!
• Vanilla Extract: This is optional but I love adding a dash of vanilla just to compliment the other flavors. I use pure vanilla extract for the best flavor!
• Sour Cream: This makes the muffins extra moist. I have also replaced sour cream with plain greek yogurt and got the same results! This will also give our muffins structure since they are eggless!
• Milk: This adds the necessary moisture to the muffins. Feel free to use any milk you have on hand.
• Cinnamon and Salt: A pinch of salt will balance the sweetness and a touch of cinnamon will be used in both the batter and streusel mixture to add that spiced flavor we all love in a banana bread!

How to make Banana Muffins

• First, get out all of your ingredients. You will want the butter, milk and sour cream to be close to room temperature before you start on the batter. Preheat your oven to 425 degrees Fahrenheit. You will cook the muffins for 5 minutes at this high temperature then lower the heat to 350 (without opening the oven!) to finish out the cooking process. Use a fork to mash the bananas in a separate bowl and set the mashed bananas aside.
• In a large bowl, cream together the butters and sugars with an electric mixer until light and fluffy. Then add your mashed banana and mix until combined.
• Next, add your sour cream, milk, and vanilla extract. Mix until smooth then add your dry ingredients(flour, salt, baking soda, baking powder, cinnamon). Do not over mix this! Only mix until no more flour is visible. Your batter should be thick and have small lumps throughout.
• Using a rubber spatula, fold your add ins, whether that be the pecans or chocolate chips! Or if you want to do half a different flavor, just add the topping to the top of the muffins after you scoop them in the liners.
• For the cinnamon streusel you will combine melted butter, cinnamon, brown sugar, and flour in a small bowl until you get a crumbly mixture.
• Line your 12-count muffin pan with cupcake liners and fill the batter to the top to get tall domes! Then add streusel to the top of the muffin (or your other add ins). Another tip for tall domes is to fill up every other cupcake liner with batter. That means you will only make 6 muffins instead of 12 but they will be extra tall to make up for it!
• Bake for 5 minutes in your preheated oven (425) then, without opening the oven, lower the temperature to 350 and let the muffins cook for another 10-13 minutes until toothpick comes out mostly dry. You can check them every 2 minutes after the 10 minute mark is up to make sure the do not get overcooked!
• Let muffins cool on a wire rack then enjoy!

These moist banana muffins are a foolproof recipe made with simple ingredients that will remind you of your favorite banana bread!

This easy banana muffin recipe is highly customizable. You can really add any toppings and you could make these mini by using a mini muffin tin! You could dip the finished muffins in butter then roll them in a cinnamon sugar mixture if you don’t want to make streusel! You can also make these banana nut muffins by increasing the amount of nuts used in the recipe! You could use walnuts, pecans, or even pistachios! Add blueberries to make blueberries muffins! What makes this the perfect muffin recipe is that you already have the ingredients at home and they only takes 25 minutes to make!

How to store leftover banana muffins

Store leftovers in an airtight container for 3 days to keep them moist! Did you like this recipe? Then you will love my moist vanilla bean cupcake recipe. Let me know what you thought of this recipe and as always, poftă bună!