Need a quick and delicious breakfast or snack? These 4-Ingredient Eggless Banana Muffins are ready in just 30 minutes! No eggs, no fuss — just simple ingredients and big flavor. Perfect for busy mornings or an afternoon pick-me-up!
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I am writing this Eggless Banana Muffins recipe, that requires only four ingredients, in the version of our timeline where grocery pieces are rising exponentially and the price of eggs is on a roller coaster ride due to any number of reasons.
I am a trained pastry professional, and I've made thousands of my buttermilk muffins, created the perfect bakery blueberry streusel muffin, and I've been known to throw down a pretty darn tasty banana nut muffin, but I know that you guys are also craving easy recipes that use simple and affordable ingredients and I'm here for you!
I did rigorous testing, and The Boy did rigorous tasting, to see how delicious and fluffy I could make banana muffins, without eggs, and using the least number of ingredients possible - and it was a great success, if I say so myself 😉
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Ingredients & Substitutions
There are very few ingredients, so there is very little space to hide, but I'm going to go over each one and show you how you can make substitutions if you need to and still make a fluffy delicious no egg muffin. Because trust me, I tested them all, and I know what works!
- Baking mix - I have a very good Homemade Bisquick recipe that I used to make these muffins, but I also tried them with store-bought Bisquick and it worked just as well.
- Banana - Use as ripe a banana as you can find. These muffins don't contain extra sugar and overripe bananas make up for that. If you only have a regular yellow banana without a lot spots, add 1 tablespoon of your favorite sweetener. It can be white sugar, brown sugar, maple syrup, honey, or agave syrup… whatever you have. (If you use a thawed frozen banana, drain off the excess liquid that releases as it thaws)
- Yogurt - I used ¼ cup of vanilla yogurt, but if you use plain yogurt taste your wet ingredients with the tip of your finger. If you don't taste the sweetness, add a little sweetener. If you don't have vanilla yogurt, feel free to add a half teaspoon vanilla extract. Keep this completely dairy-free by using a vegan yogurt.
- Applesauce - Because my bananas were so ripe, and I used vanilla yogurt, I was able to use unsweetened apple applesauce, but I usually usually don't have that. Add whatever applesauce you have.
See recipe card below for a full list of ingredients and measurements.
What if I don't have Bisquick?
If you don't have Bisquick to make these muffins, you can make a batch of homemade baking mix using my recipe, or you can replicate just one cup of it just for this recipe. Here's how:
- Use leftover self-rising flour from making my cream biscuits or my 2-Ingredient bagels, plus add 2 tablespoons of oil or melted butter to the wet ingredients.
- Make your own self-rising flour with 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of kosher salt (or a tiny pinch of table salt), plus add 2 tablespoons of oil or melted butter to the recipe.
Quick Recipe Video
Step-by-Step Instructions
I timed myself, and it took me less than two minutes to mix this batter together, about a minute to scoop it into the muffin tray, and 18 minutes to bake them. That's not very many minutes to get egg-free banana muffins in your mouth.
- Start by preheating your oven to 400°F and spraying 6 wells of a muffin pan with nonstick spray or line them with paper liners and give each of the liners a small spritz with nonstick spray as well.
Step 1: In a mixing bowl, mash your banana with a fork and stir in your yogurt.
Step 2: Add in your applesauce and stir.
Step 3: Fold in your baking mix until there are almost no dry pockets left.
Step 4: Add any mix you like; blueberries, dried cranberries, chopped walnuts, or little chocolate chips like I did here. Fold them and just until they are evenly distributed. Don't over mix.
Step 5: Use a medium scoop, or a ¼ cup measuring cup, two portion the muffin batter into a paper lined or well greased muffin tin.
Step 6: Garnish the tops of your muffins with a few more chocolate chips, a couple of blueberries, or whatever mix-ins you added, or top them with some sparkly sugar.
Bake: Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Let cool for a few minutes before enjoying.
Expert tips
- Use ripe bananas – The riper the banana, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots.
- Don’t overmix – Once you add the dry ingredients, gently fold them in until just combined. Overmixing can lead to dense, tough muffins.
- Check for doneness – Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they’re ready! If it’s wet, give them a couple more minutes.
- Customize – Feel free to add a handful of chocolate chips, chopped pecans or walnuts, berries, or even a sprinkle of cinnamon for extra flavor!
Recipe FAQs
Absolutely! Try stirring in ¼ cup of chopped and toasted nuts, blueberries, or even a sprinkle of cinnamon for variety. Just be careful not to overload the batter to keep the texture light and fluffy.
Store your muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days.
Because they don't contain any solid fat, like butter, these muffins will stay moist at room temperature for days, but if you like a warm muffin, microwave for 10-15 seconds or warm it in a 300°F oven for 5-10 minutes.
More egg-free breakfast ideas
Did you try this recipe?
Leave a comment with a ⭐️ rating below to tell me all about it, and don't forget to tag me on Instagram!
I appreciate you!
-Cynthia
📖 Recipe
Easy 4-Ingredient Eggless Banana Muffins (30-Minute Recipe)
Equipment
- Small muffin pan
Ingredients
- 1 (120 g) ripe banana mashed
- ½ cup (122 g) applesauce
- ¼ cup (62 g) vanilla yogurt Greek or regular
- 1 cup (125 g) Bisquick
- ¼ cup optional mix-ins chocolate chips, nuts, berries, etc.
Instructions
- Preheat your oven to 400°F and grease or line 6 wells of a muffin pan. If using paper liners, give them a quick spritz with nonstick spray so the muffins release from the liners.
- In a mixing bowl, mash the banana with a fork. Stir in the applesauce and yogurt until smooth.
- Gently fold in the Baking Mix, being careful not to overmix. The batter will be thick.
- Add in any mix-ins like toasted nuts, chocolate chips, or berries and fold them into the batter.
- Divide the batter into 6 muffin cups. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before enjoying
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Video
Notes
Combine 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of kosher salt (or a tiny pinch of table salt), plus add 2 tablespoons of oil or melted butter to the recipe. Customize your muffins
Try stirring in ¼ cup of chopped and toasted nuts, blueberries, or even a sprinkle of cinnamon for variety. Just be careful not to overload the batter to keep the texture light and fluffy. Storage
Store your muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. Reheating
Because they don't contain any solid fat, like butter, these muffins will stay moist at room temperature for days, but if you like a warm muffin, microwave for 10-15 seconds or warm it in a 300°F oven for 5-10 minutes.
Cynthia Christensen says
The fastest muffins I've ever made and they're so delicious!