While I made these banana muffins to gift to my neighbors, they don’t really need a reason to be baked for. All they need are ripe bananas and an oven 🙂
In India, eggless baking is very common as a lot of vegetarians don’t eat eggs even in cakes and muffins. Sugar-free and eggless, these banana muffins are great for breakfast, snack, dessert, or as gifts. Take a bite and you wouldn’t believe these are sugar-free muffins! This recipe uses honey and the natural sweetness of bananas in place of sugar. For vegan banana muffins, replace the honey with maple syrup or agave and butter with olive oil.
Sometimes Sikander feels I intentionally ripen the bananas so that I have an excuse to bake banana bread or my favorite banana chocolate muffins. Intentional or not, I love baking and especially baking with bananas. I just love the aroma of freshly baked muffins and what better way to welcome a new day than with warm oven-fresh muffins?
Last night when I looked at the 3 bananas lying in my fruit basket with more than their share of brown spots, I knew it was time to bake some muffins. I also wanted to gift a basket of homemade muffins to my neighbors and since they don’t eat eggs, they had to be eggless muffins. Sugar-free was a plus.
Normally I like bread or muffins, slightly warm but these banana muffins taste great even when cold. It is just so easy to pack one with me when I’m going out and munch on it whenever I need that extra energy boost.
Now that the house is full of the freshly baked banana muffins’ aroma; I’m going to wake up my husband and you check out the recipe! If you like this recipe, please take a moment to rate it and/or leave your comments at the end of the blog. It will really encourage me to keep exploring, learning and improving.
Sugar-free eggless banana muffins
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 2 tbsps unsalted butter use olive oil for vegan muffins
- 4 tbsps honey use maple syrup for vegan muffins
- ½ tsp vanilla extract
- 3 very ripe bananas
- 1 cup all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon powder
- 1 pinch salt
Instructions
- Pre-heat oven to 190ºC
- Melt the butter in a pot on stove or in a microwave. Add honey and vanilla. Mix well and keep aside.
- In a mixing bowl; sift together all-purpose flour, baking powder, baking soda, cinnamon and salt.
- Mash the bananas and mix with the butter mixture.
- Add the banana-butter mixture to the flour mix and mix it all together with a fork. Do not over-mix; just enough to mix everything together well. The final mixture will not be as flowing as a cake batter; but more thick and lumpy.
- Put paper cups in muffin moulds and fill them about ⅔rd with the mixture.
- Put in the oven and bake for about 20 minutes or till a toothpick inserted comes out clean.
- Remove on a wire rack to cool.
Notes
The original recipe inspiration comes from Nigella Lawson’s How to be a Domestic Goddess.
Apart from these eggless banana muffins, below are more recipe ideas for food as gifts:
5-ingredient homemade chocolates
Chocolate walnut brownies
Homemade yogurt pots
Homemade Spice mixes like this Indian garam masala mix
Connect with me
If you try this recipe, I would really love to know how it went. Tag your picture with #weekendkitchen on instagram or connect with me on Facebook, Twitter, Google+, and/or Pinterest.
Would love to start a conversation, share recipes, cooking experiences and food stories from India and around the world.
Hi Ashima!! how are u?
Have been following ur posts on fb for a while but it was only when a cousin sent your website’s link yday that I checked your blog and I have to say- awesome recipes and a super awesome blog..!! Great going!
Don’t know if u remember but we went to school together 😉
Love
Sunayana
Hey Sunayana!!
Of course I remember you 🙂 Thanks so much for your kind words! I’m doing good.. how are you? Are you in Jaipur?
love,
ashima
Hi! All good here… Just getting ready to bake a lime syrup cake:)
Love
Sunayana
you should share how they came out! 🙂 and try an orange syrup alternative to lime syrup too! Come out equally good 🙂 Here’s my orange syrup loaf cake recipe: http://indianexpress.com/article/lifestyle/food-wine/pamper-your-sweet-tooth-with-orange-syrup-loaf-cake/
love,
ashima
Am in bangalore 🙂 and with the awesome rains here today , I just have to bake a cake now…)
Oh! you should 🙂 I myself am just going in my kitchen to bake some 🙂
Hi Ashima, Thanks for the recipe. Did you know that honey if heated for high temperatures is poisonous? https://mockingbirdmeadows.com/2013/11/19/reasons-you-should-never-cook-with-honey/
Please try using dates instead for future recipies. Thanks
Thanks Sweta!
I have recently stopped using honey in baking recipe and instead I use maple or agave syrup..This is more from a vegan point of view as some of my friends are strictly vegan so I adapted a few recipes using honey with maple and it works perfectly fine.
But I have come across conflicting views on using honey for cooking. so still not sure of it..
Thank you so much for sharing!
Is it possible to make these with whole wheat flour(aata) instead of plain flour(maida)?
Yes Rishika,
you can make these with whole wheat flour instead of plain flour. Use 2 tsp baking powder instead of 1.5 tsp baking powder.
Let me know if you have any other questions.
love,
ashima
oh I totally forgot I had posted this. I posted the same question again. lol
no problems at all! 🙂 I am glad you liked the recipe and I am eagerly waiting to see your photo!
lots of love,
ashima
Hi – I tried this recipe yesterday (I have a picture but not sure how to share it here). It came out well except that I found it a bit sweet, so next time I might skip the honey altogether.
Wondering if its possible to do this with whole wheat flour? And curd as a replacement for something?
Hey Rishika,
Yes please do adjust the sweetness to taste. Ripe bananas themselves are very sweet so depending on how sweet yours were, you would need to adjust the honey.
But honey also adds a little bit of liquid to the batter so if you are not using honey at all, I would suggest you add 2 tbsps of milk or curd. Have already responded to your whole wheat flour question.. but just in case, if you want to replace all-purpose flour with whole wheat flour, increase baking powder to 2 tsp. This is because whole wheat flour doesn’t rise so easily.
Hope that helps!
And I would love to see your picture. Can you share it with by tagging on
Instagram: @myweekendkitchen
or on
Facebook: My Weekend Kitchen/
Twitter: @weekend_kitchen
Hi Ashima, can you please let me know if mashed bananas should measure half a cup.
Hello Lakshmi,
3 bananas would be more than 1/2 cup mashed… more like 3/4 to 1 cup. But if you have only 1/2 cup bananas, you can add a little yogurt. You might have to adjust for the sweetness too.
Thank you.
my pleasure 🙂
Hi Ashima!
Your recipe looks really good. Just wondering if this can be made in a regular size loaf tin as well? Do I need to tweak the measurements ?
Thanks!
Hello, Sneha!
Thanks so much. I am glad you liked the recipe. If you want to make it in a loaf tin then I am guessing you want to try banana bread?
I haven’t tried this recipe in a loaf tin, but the measurements should work. Though the baking time will definitely be more. Try for 45 mins and check with a cake tester/toothpick to see if the loaf is cooked through.
Hope that helps! I would love to know how it went 🙂
lots of love,
ashima
looking delicious drooling
Thanks!
very nice & easy method. Thanks for good performance.
Thank you Pranita!
Was excited to find healthy recipe for my dd, but trued it to T and cupcake are so solid…really disappointed:(
I am so sorry Shubhra that this should have happened. These muffins are denser than regular ones but not hard…
I haven’t tried the recipe in a long time but I remember that the softness comes from the very ripe bananas, honey, and butter/oil. I wish I could try this recipe tomorrow to confirm but our oven broke down and with the lockdown going on, I have no way of fixing it… 🙁
I am so sad that you made them for your dad and they didn’t come out perfect… heartfelt apologies…
I just made this for my 3 year old son and he had 4 muffins in one go! Really delicious. I skipped the honey altogether and replaced with 3 tbsp of Greek yogurt. I also baked in 170 degrees for 25 minutes. I loved the consistency, really moist and fluffy and very sweet already without the honey (my bananas were very ripe and dark). Thank you, I’ll try more of your recipes.
Thanks for sharing your experience, Georgia!!!
I am so glad to read that your son loved them and also your adaptations in the recipe 🙂 It really encourages me to keep trying and sharing!
Hi, stumbled upon your recipe while searching sugar free receipe for my toddler. Can you suggest how much ripe banana we need to use?
Hello Arpita,
Thanks! As the recipe suggests, use 3 very ripe bananas