These eggless banana muffins are moist, tender and made without a mixer! So good for snacking or breakfast!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 12
  • Category: Breakfast
  • Cuisine: American

Ingredients

  • 1 & 1/2 cup all purpose flour (195 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon salt
  • 2 large bananas (overripe, mashed)
  • 1/3 cup oil (80 ml, any flavorless oil, I used avocado oil)
  • 1 teaspoon vanilla (5 ml)
  • 1/2 cup light brown sugar (100 grams)
  • 1/4 cup granulated white sugar (50 grams)
  • 1/4 cup yogurt (I used plain whole milk yogurt)
  • 1/2 cup chopped walnuts
  • 1 tablespoon milk or water (optional, as needed)

Method

  1. Before you start, pre-heat your oven to 375 F degrees and line a 12 count muffin tray with cupcake/muffin liners. To a bowl add the dry ingredients (you may also sift them but I added them just as is): all purpose flour, baking powder, baking soda, cinnamon powder and salt. Using a wire whisk mix until all the ingredients are mixed and well combined. Set this aside.
  2. To a large bowl, add 2 large ripe bananas. Using a potato masher or fork, mash the bananas really well until it's smooth.
  3. Then add oil (any flavorless oil, I used avocado oil) and vanilla. Mix using the wire whisk until it's all well combined. You can use a hand or stand mixer as well at this point but the wire whisk also works well for this recipe.
  4. Then add brown sugar and granulated white sugar. For less sweeter muffins, you can use only 1/2 cup sugar. Mix well until the sugars are well combined with everything else.
  5. Add in the yogurt (I used plain whole milk yogurt) and mix until combined.
  6. Add half of the fry ingredients and mix using a spatula until combined. Then add the remaining half and mix until all of it is combined. Do not overmix, some streaks of flour is okay.
  7. Now add the chopped walnuts along with 1 tablespoon water or milk if the batter looks too thick. I did add 1 tablespoon water at this point. Mix until it's all mixed together, again remember to now overmix at this point. The batter is now ready.
  8. Scoop batter equally into the prepared liners. I got 12 muffins and used a ice cream scoop to fill the liners around 3/4 full. Bake at 375 F degrees for around 20 to 22 minutes or until a toothpick inserted in the center of the muffin comes out clean. Mine were done in 20 minutes. Take them out of the oven and let them stay in the pan for 5 minutes, them remove and transfer onto a wire rack to cool completely.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.