Eggless banana walnut muffins recipe with stepwise photos. Simple and easy recipe that will turn out every single time.
I have tried an eggless banana bread recipe before once, but always wanted to bake a banana muffin and vanilla muffin for a long time now.
So I had everything needed in hand, so just halved the quantity and tried immediately. Actually I didn’t expect the result to be so awesome with soft and spongy results, I loved it to the core!
I loved the walnuts very much in the muffins, it gives a great texture and believe it to be perfect match, classically used.
Banana is usually used as egg replacement in baking recipes. It turns out really soft as it gives best results just like when how egg is used in the recipe. So do try it out, as you see in the above picture, the texture will be dream soft.
You may also like
Eggless Banana walnut muffins recipe
Ingredients
- 2 Bananas, Dole, long variety, over ripen
- ¾ cup All purpose flour
- ¼ cup Walnut chopped
- ¼ cup + 2 tablespoon Sugar
- ¼ cup Oil
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Vanilla extract
Instructions
- Pre heat oven to 190oC.
- Take the peeled bananas in a bowl and mash it well with hands to make it a paste.
- Add oil, vanilla sugar to it and mix well. Keep a side.
- Mix flour, baking powder, baking soda in another bowl with a whisk.
- After mixing properly make a dent and pour the banana mixture in the dent.
- Fold gently, do not over mix, just mix well so that every thing blends properly and don't beat.
- With ¾th of the walnuts added to it, reserve some for sprinkling on the top.
- Line the muffin tray with paper liners and spoon the batter in it up to ¾th of it.
- It will raise so much so make sure you leave room for it. Top with some walnut sprinkled over it.
- Bake for 30 minutes or until the toothpick inserted comes out clean and top turns golden brown.
- Mine got baked at around 28 minutes itself, so keep an eye after 25 minutes.
Notes
- Make sure to use over ripen banana to ensure there is enough moisture in the muffin. If not, it might turn dry.
Step by step photos
1. Pre heat oven to 190oC. Take the peeled bananas in a bowl and mash it well with a fork or hands to make it a paste. Add oil, vanilla sugar to it and mix well. Keep a side.
2. Mix flour, baking powder, baking soda in another bowl with a whisk.
3. And after mixing properly make a dent and pour the banana mixture in the dent.
4. Fold gently, do not over mix, just mix well so that every thing blends properly and don’t beat, with ¾th of the walnuts added to it, reserve some for sprinkling on the top.
5. Line the muffin tray with paper liners and spoon the batter in it up to ¾th of it. It will raise so much so make sure you leave room for it. Top with some walnut sprinkled over it.
6. Bake for 30 minutes or until the toothpick inserted comes out clean and top turns golden brown. Mine got baked at around 28 minutes itself, so keep an eye after 25 minutes.
Enjoy the full soft and spongy eggless banana walnut muffins, the best part in it are the walnuts!
Looks so perfect and you got it so right…can't stop drooling over it …..
Looks perfect and spongy. Its fantastic. Can we do this in a mcirowave oven?
looks so delicious..love bananas in cakes..yumm
wow….
looks lovely dear…
gorgeous clicks 🙂
Gorgeous looking Muffins!!!!
Muffins are looking awesome…I love banana flavour in baked goodies, perfect for satisfying my sweet tooth.
Looks delicious nd yummy. I too have this post pending since long time.
Looks so soft and delicious..
Looks so soft n spongy…I have seen this recipe in saffronhut and bookmarked too but not liking the banana taste in cakes n muffins am postphoning it…urs tempt me to try it soon. Loved the first click very much, super presentation
i somehow love the banana flavour in muffins,and no doubt this looks very flavourful and tempting.beautiful presentation
yummy muffins,i love banana flavor…luks gud.
I make a very similar recipe,but which uses melted butter instead of Oil.Try with Butter,the flavor is too good.Lovely puffed up muffins!!
Ok,I just read the recipe on the other blog,it is the same one I follow,perfect result every time!!
WOW, perfect muffins for my tea break soon! 😀
super soft and spongy looking muffins…and as always..wonderful clicks..
luv the presentation,..
wow Raji they look so beautiful, loved the clicks:)
Clicks are awesome Raji. Super soft and moist
Oh yummy and spongy muffins… Would love it with a hot cup of tea…
Gorgeous, fluffy muffins!!
Prathima Rao
Prats Corner
Lovely and fluffy muffins… Walnuts are my favorites…
perfect muffins….without eggg…wow!!!really superb!! i love banana flovour very much…nice click!
A classic combination – they look perfect to the T !
US Masala
oh boy looks great…pass me one please.
Super spongy and fabulous looking muffins…yumm!
So spongy and nice rise on the muffins… banana and walnut do make a great combination.
Soft and yummy muffins…
Wow!! Feel like grabbing it, love the tste of banana and walnut.
Delicious. Can I have some? Happy Ugadi to you and family dear.
Super moist muffins, love the combo of banana and walnut. NIce clicks!
Beautiful looking muffins 🙂 Love them 🙂
Eggless banana muffins looks awesome delicious.
Raks,
Lovely looking muffins!
I want to try this,you say you used long bananas but in the first pic I see small bananas,I am confused now.
What do I use?
Perfectly baked Banana Walnut muffins. Gr8 for Breakfast. Lovely clicks.
Cheers,
Satrupa
http://satrupa-foodforthought.blogspot.com
Happy to see a baking recipe from ur blog..Lovely and perfectly baked RAks..
Looks awesome and perfect…yummy
Delicious/..perfect cobination of banana and walnut …its good very well.
I use to get muffin mix and tried it,,never liek this style…thanks.
These muffins look so tempting!!!! Banana and walnuts combo is great.
muffins r very tempting Raji…I will have to make them soon!…soft n moist for sure!
Smitha
Smitha's Spicy Flavors
Incredible muffins raji ,they are so cute as well .
I love this combo in muffins and your eggless version sounds more tempting :-)I wasn't visiting yours or other blogs because of some personal problems…now I have a lot to catch up 🙂
Spongy & cute muffins..I tried ur lemony chutney..came out very well..thxs for sharing !!
amazing clicks…muffins look so yummy !
http://onlyfishrecipes.blogspot.com/
muffins look delicious
Thank you raks, i was actually looking for a eggless banana cake recipe..This is a killer recipe..
that looks so perfectly baked even without egg…superb clicks.
wow, Great Eggless muffins here. nice busu-busu muffins!
That's truly divine and sinful:)
lovely Muffins raks, beautiful clicks too
Lovely muffins.My crave for buying a better Microwave is getting increased. i wish to try all these 🙂
I love them..bananas n nuts r really made 4 each other combo..:)
Luv the clicks on muffins….Banana and walnuts r great combo…This recipe works all the time…
Forgot to mention,the aluminum cups sure the great idea to bake the muffins without the big muffin trays…
Raji the muffins looks absolutely gorgeous.. cute clicks.. perfect for breakfast.. so tempting. Even i always love walnut and banana wonderful combo.
Oh my goodnes..you rock dear…awesome presentation with fascinating stepwise clics..;PPPPPppppp
Tasty Appetite
Looks heavenly..Wonderful presentation..
Very classy combo, perfect for breakfast!
Muffins look so cute and puffed up and awesome! Lovely click!
Shobha
http://www.anubhavati.wordpress.com
wow looks so nice and soft. Will try it out soon.
Wow….muffins look perfect and delicious!
Vegetarian Cultural Creatives
Looks so soft and fluffy. Just feel like grabbing some.
Perfect muffins,bananas and walnuts complement each other so very well.
Hi Rajeswari. I am a regular user of your blog. I saw the eggless banana muffins. but I wonder where I can get muffins cup to make it. Plz suggest a shop from where I can buy the muffins cup.
Hi Ramya , May I know where you are living?
Hi! I saw this marvellous eggless banana muffin on your blog! It really looks gr8 ! I shall surely try this out. Thanks for sharing.
what a delightful banana muffins, bake to perfection
I made this. We liked it a lot. Thanks for the recipe. Posting it today in my blog.
It looks delicious…i am gonna try this eggless banana walnut muffin and thanks for the great recipe!!!
if am using a microwave, then how many minutes and what should the temp be, or can i use a cake pot ?
Meetha, I kept the microwave oven in convection mode for this, this recipe cannot be done in microwave…
I HAVE BEEN LOOKING OUT FOR MICROWAVE CAKE RECIPES FOR A LONG LONG TIME…………THANK YOU SO MUCH FOR THE ABOVE RECIPIES…..
I TRIED THE SAME, NOT AS MUFFINS, BUT AS A WHOLE CAKE, I USED DRIED FIGS (ANJEERA)INSTEAD OF WALNUTS AND RED BANANAS.
I MICROWAVED FOR 5 MTS, 30 SEC AND STANDING 10 MTS….
IT CAME OUT VERY GOOD….
I WILL TRY WITH WALNUTS NEXT WEEK,…
hi another success with your recipe (this time i gave my inputs too). Thank you so much it came out very well
http://happy-bowl.blogspot.com/2011/10/healthy-apple-banana-muffins.html
awesome!! will try it soon
Thanks
Thank you for the recipies.. I am very new for the baking cakes and all.. I have microwave and not the oven.. could you please guide what will be the equivelent procedure for baking if I am using microwave instead of oven
Hi krishna, I am really sorry, this recipe cannot be adapted as such for the microwave oven. I don't know the microwave method 🙁
im not really good at folding…cant i just beat it with a electric beater? just till its belended properly?
Just use a whisk and make sure everything got mixed, you need not beat for long time. The recipe says do not over mix, so I am afraid you could not use a electric beater.
hey thanks for da advice and the recipe.. i ended up folding it… i got it properly…
and they tasted awesome!!!!!
so thanks again for hte recipe… i followed it to the tee..
but the only problem is encountered is dat they felt rubber like while breaking… but not when eating… are they supposed to be like that or am i going wrong somewhere?
It should come soft as we use banana…. notice it if you make it again, the texture will be just like any egg using cakes….
Hi Raks,
I have tried this receipe and it came so well.It was my first baking event 🙂
I have kept my microwave for all sides and done.
Thanks a ton!!!
Hi Raks,
Awesome recipe that works to the dot! Quick, simple, no eggs, less fat. Thanks so much! Please do post more of this kind.
hi rajeshwari
which oven n mode we have to use for cake…iam asking i will be making for the first time?i mean can we bake it in OTG?n how much degree we have set?thanks.
Hi!
Thanks for the great recipe. I tried with the exact same ingredients & measurements & baked @ 190C. The taste & texture turned out great but it did not rise! My muffins had a sunken top! 🙁 What can be the reason? Any advice would be great! Thanks, Priya
Is it possible to convert the quantities in to lbs and ounces or Grams. My son needs a muffin recipe for school cooking, but he's allergic to eggs and therefore this recipe sounds perfect, but am not sure what cup sizes are for a UK recipe. Any help would be appreciated. Thanks, they look delicious.
Hi Demented divine,
Sunken top could be of a main reasons, either too much of liquid, since you have said u followed the exact measurement as above, then it could be of the banana size, or if you had opened the oven door in the mid of baking then too this happens.
Donella : I am giving you a rough gram quantity, still you can convert through many online converters online.
Banana – 250gm
Flour – 85gm
walnut – 30.5gm
Sugar – 75 gm
I use US metric cup for liquids volume. Hope this helps!
which measurement cups have you used 200 ml(indian) or 240 ml(american).
I just couldn't believe that baking something like banana nut bread/muffins could turn out so moist without eggs and butter! We absolutely devoured these scrumptious muffins! Thank you!
Made the muffins today. They have turned out delicious. A nice accompaniment for tea time! Thanks for the recipe.
I made these muffins today.. they were perfect !! thank u for the exact measurement Raks !!
Hi Raks
I had tried these muffins using whole-wheat flour, brown sugar and raisins its great and like u said super moist… thank you for sharing this wonderful recipe totally enjoying it. just one thing please include the temperature details in the post, i didnt find them and baked it to 170 C 23 mins
Priya
Hi priya,
Thanks for your feedback.
Actually, in baking, we preheat the oven to the same temperature as we need to bake. I have mentioned pre heat the oven to 190 degrees in the first step. So baking temperature is also the same.
But I understand, I will try to mention again in future posts 🙂
thanks Raks 🙂 dear it was dumb did not notice it at first… doing it again today 🙂 but with little cocoa powder… love this recipe and my favorite muffins, thanks again sweets
excellent blogs. Learning and experimenting with baking thru your website. One query my muffins/cup cakes become soggy one day after baking. once done i cool these on wire rack and then store in container. tried both air tight or losse but no difference.
what could be the reason.excellent blogs. Learning and experimenting with baking thru your website. One query my muffins/cup cakes become soggy one day after baking. once done i cool these on wire rack and then store in container. tried both air tight or losse but no difference.
what could be the reason.
excellent blogs. Learning and experimenting with baking thru your website. One query my muffins/cup cakes become soggy one day after baking. once done i cool these on wire rack and then store in container. tried both air tight or losse but no difference.
what could be the reason.
The top layer alone becomes bit sticky a bit for me too fr some recipes, but definitely not soggy … I will update u when I find a solution for it…
hey! lovely muffins there! they look yummy!
I was wondering if you could tell me,is it okay to add some cocoa powder to give it a chocolate flavour..?is it going to affect the overall texture..??
You can add, it will become more softer. But add just a tsp or two for this recipe..
thanks 🙂
Tried this recipe as a banana cake without walnuts and loved the way it came out. It is very delicious and not too sweet, just like the way I would like to have it for breakfast. Thanks for posting the recipe with pics and making it easier to make.
I had a little problem. My oven is a little small and things bake really fast (my cake was done in 15 mins at 190C). Though the top turned golden brown 15 mins after start, while having my cake, I found that the bottom of my cake had started turning dark. Is there any way I can avoid it?
You can try baking slightly lower temperature. Say 180. Try and see.
hi…can we bake these in a microwave in convection mode??
Sure u can
I followed the recipe to the T. It came out wonderful! Light, spongy and yummy. Only problem I faced- while they looked perfectly golden colored on top, there bottom got burnt. There were done in 22-23 min at 190 degrees. What did I do wrong?
Can you tell where can I buy the cups both aluminium and paper?. I am also staying in Singapore.
I got both in Fair price. They hang it here and there in the shelves.
I tried there. But anyway I will try one more time. Thanks for the info and recipe.
I tried the muffin yesterday. The taste was very good my son liked it very much. The only problem is I didn't get the puffiness. I used only the paper cup bought from daiso. What may be the reason?
Looks really yummy… will definitely this and let you know hw it comes!
Flour means can we use wheat flour.
Maida in this recipe or wheat flour can also be used but water may vary
I made this with whole wheat pastry flour and it was good. I would make it again.
hi, the muffin came out really well, very light and spongy, mine was ready in 13 mins,thanks 🙂
looking forward to more baking with your recipes.
hii,the muffin turned out to be really nice, very happy to make a perfect eggless muffin :). mine was ready in 13 mins. thanks
looking forward to trying more of your recipes.
Hi! Could anybody suggest the recipe for the same for microwave oven.
Hi Rajeswari
I have been a regular visitor of your blog. I am a south indian vegetarian too and simply looove your recipes. And your pics…. my my they are simply awesome.!!!! And you know what I got soooo inspired by your blog that I bought an OTG to try all your eggless bakes. Can you believe it !!! Its only because of your blog that I was confident that baking can be eggless too. I personally do not prefer eggs and only cook and serve veggie stuff. I baked this muffin as a cake twice and both trials were successful !!!
I am gonna try the spicy pizza soon for my two kids. They too love your pics and ask me to keep trying something from your blog on weekends. All the recipes that I tried from your blog turned out great. Your step wise pics are really easy to understand and make my cooking error free. I really want to thank you for sharing such wonderful recipes that has made my kitchen a happier place. Keep up the good work.God bless you and take care.
Thank you 🙂
hi..
i tried your recipe and the muffins turned out to be very yummy 🙂 thanks..the only problem i face was that the top layer was a lil hard, but otherwise the muffins were fluffly and yum! cld u temme what cld be the reason..1
i baked the muffins at 180 and they were done in 20 mins!
I just have baking soda and don't have baking powder – can i do without it ? if not any alternate for baking powder ?
You must need baking powder for this recipe. Sorry no other substitute since its eggless
Hi,
How many muffins would this recipe yield?
Wow
Ll surely try
A perfect recipe for eggless cake lovers
Hello, am new to baking. Can I Use corn flour for this recipe ?
Sorry you cannot.
Delicious! These turned out so moist and fluffy! This will be my new go-to recipe!
I tried your recipe. The muffin looked inviting & tasted yummy.
Thanks much for such a nice recipe!!
I tried your recipe. The muffin looked inviting & tasted yummy.
Thanks much for such a nice recipe!!
Thank u raks…it cums out perfect!!!!!!
water??but where do we use water in this recipe?
My bad. I meant Liquid ingredients
This had been an instant hit at my home .. thanks Raks.
This recipe worked awesome..Thanks RAKS.. I baked the same on microwave!!!
To answer one of the guests question on baking this muffin on microwave – Place a glass of water in microwave for about 1 min.(jus a method of pre-heating) once done, remove the water and place ur muffin tray for 4-5 mins. You will result in the same fluffy,spongy muffins.
Delicious cupcakes & very easy to make…
Thanks for the recipe
My muffins came out really well
Hi Raks,
Thanks for the recipe…Muffins came out really well.. Baked it again this evening. My family loved it 🙂
Lovely recipe…
My grandmother cannot stop talking about this muffin as its not only delicious but also eggless.
Thank you
Raks. . I had made several time this receipe. It came out superb…when I'm visiting my friends home surely I will make this and give it to them.. got nice appreciation too.by the way promoting ur blog too.. ☺☺☺
which oil you use?
Sunflower
Hi.. I tried out this eggless banana walnut muffin before a few months but since I didn't have walnuts, I replaced with raisins & cashews..they did taste good.. Took some to college and friends loved it !!! Baked this recipe around 3-4 times .. Thankyou raks kitchen !!
Hi, I tried the muffins and it was a huge hit . thank you. Now I am trying to make the same for my daughter's birthday. Can u pls tell me how much cake will it yield using the same measurements, 1/2 kg or 1 kg?
Not sure, as I have mentioned above, this recipe yields 4 large muffins.
Hello, I tried this just now and could not hold my excitement to tell you how lovely it turned out!
Very spongy and fluffy, tasted too good.
I added only half cup sugar as you suggested… Sweetness is just right.
Am happy it's eggless as well, can make my mom in law taste it.
My goto recipe for using up the extra riped bananas…loved by one and all!!
Thanks so much for the superb recipe!
Hi….looks so tempting…jus wanna know th sugar used here is castor sugar or powdered sugar??
I used fine grain. No need for castor or powdered
Hi Raks, I follow your website for a long time… Your recipes works well for me. The pictures are awesome. This particular recipe, I tried many times and always worked well. Kids love these muffins. We tried with wheat flour and came out well. We made it for charity fund rising and it was a big hit. We even made cake/muffincakes out of the same recipe. Thank you.
Hi – I've been following your recipes to the t! I live in Singapore and it's so useful to even know which brand of ingredients you use! Anyhow I love baking and today I let my 10 year old daughter follow your recipe and she baked these muffins for the first time without my help! They turned out great!
So glad to know your feedback 🙂 Thank you
This comment has been removed by the author.
Superb : ) for measuring dry ingredients what is the cup measurements? 200 ml or 240 ml?
Tried it today,and was delicious! Thanks a ton.
Tried this recepie..the muffins came out very well..thanks a lot for a wonderful recepie