Eggless Banana Muffins For Breakfast

Eggless Banana Muffins For Breakfast

Here is today’s go-to recipe for the Eggless Banana Muffins For Breakfast, which is made from mashed banana and all-purpose flour, and can be baked real fast! Its heavier coarse crumb and the sweet and savory taste are definitely an elegant choice for breakfast and tea time! It’s a cake of rustic elegance requiring no decoration. These yummy Eggless Banana Muffins For Breakfast are perfect as a snack or even a dessert.There are so many different ways to incorporate them as part of your meal, fit for any time of the day – breakfast, lunch, and or even dinner.

You can also check my other cake and frosting recipes here.

If you try this recipe out, please hashtag your photos with #MozisMenu on Instagram and tag me with @MozisMenu. I love seeing your takes on my recipes!


Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
12 Muffins

I have a bite-sized video to show you how to make this recipe.


  • Ripe-banana, large – 3
  • All-purpose flour (Maida) – 1½ cups
  • Baking soda – 1 tsp
  • Salt – ½ tsp
  • Sugar – 1 cup
  • Vanilla Extract – 1 tsp
  • Nutmeg powder – ¼ tsp
  • Vegetable oil – ⅓ cup

To Bake:-


  1. Preheat oven to 350°F (175°C). Meanwhile, take a large mixing bowl and add all-purpose flour.
  2. Add baking powder, baking soda, and salt.
  3.  Sift it all together by mixing continuously to remove lumps.
  4.  Take a large mixing bowl, add the ripe bananas and mash it well. 
  5. Add sugar, vanilla extract,
  6. Then add nutmeg powder (before adding nutmeg powder, plz check the notes).
  7. Finally, add vegetable oil
  8. Simply combine all the ingredients together.
  9. Stir until thoroughly mixed. 
  10. Add the banana mixture to the dry ingredients. 
  11. Blend it together, scraping down the sides with a spatula.  
  12. Place the 12 cupcake liners in a muffin/cupcake tray.
  13. Using an icecream Scoop or a regular spoon, scoop batter and distribute the batter evenly into the muffin/cupcake liners. 
  14. Fill them up to three-quarters(¾) of the muffin-cup liners, and shake the tray gently to spread the batter evenly.
  15. Bake at 350° for 25 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean.


Remove from the oven and let it cool slightly. Enjoy!


  1. Instead of nutmeg powder, you can add cinnamon powder.
  2. If you have leftover muffins, store them in an airtight container or in a resealable bag and keep it in a refrigerator for up to 3 – 5 days to relish them later.

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Eggless Banana Muffins For Breakfast
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