Easy 4-Ingredient Eggless Banana Muffins (30-Minute Recipe)
Looking for an easy 30 minute breakfast or snack option? Try this simple Eggless Banana Muffin Recipe that uses only 4 ingredients! Quick, tasty, and perfect for any time of day.
Servings: 6 muffins
Calories: 120kcal
Equipment
- Small muffin pan
Ingredients
- 1 ripe banana mashed
- ½ cup applesauce
- ¼ cup vanilla yogurt Greek or regular
- 1 cup 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
Video
Notes
No Bisquick or baking mix?
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.
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.
Nutrition
Calories: 120kcal | Carbohydrates: 21g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 263mg | Potassium: 140mg | Fiber: 1g | Sugar: 8g | Vitamin A: 24IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
