Eggless banana muffin | banana muffin without eggs | wheat banana muffins with step-by-step photos and a video. Watch the Eggless banana muffin video for a quick demonstration.
These eggless whole wheat banana muffins, with a crunchy bite from pecans, are a wholesome and delicious snack for kids and adults. They work well for breakfast, mid-morning, or evening treats. Ripe bananas give the muffins a natural sweetness and moist texture.
I’ve always found it a bit challenging to get my son to eat fresh fruit, so I look for ways to include fruit in baked goods. Muffins are ideal — soft, easy to eat, and naturally sweet when made with bananas. This was the first muffin my son tasted and he loved it.
This recipe uses whole wheat (chappati) or multigrain flour and yields a tender muffin with a subtle banana flavor. I first made it when my son was 15 months old; now he’s six and these muffins remain one of his favorites. We often bake them together.
Pecan Banana Muffins (Eggless & Whole Wheat)
Ingredients
- Dry Ingredients:
- Wheat (chappati) flour – 3/4 cup
- Baking powder – 1/2 tsp
- Baking soda – 1/2 tsp
- Salt – a pinch
- Wet Ingredients:
- Banana – 2 large (about 1 cup puree)
- Butter – 1/4 cup, melted(or use oil)
- Granulated sugar – 1/3 cup(adjust to taste)
- Vanilla extract – 1/4–1/2 tsp
- Cinnamon powder – 1/4 tsp (optional)
- Pecans – about 12, finely chopped
Instructions
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Preheat the oven to 375°F (190°C) and line a muffin tray with paper liners.
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Sift the flour, baking powder, baking soda, and a pinch of salt into a bowl and set aside.
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Mash the bananas well by hand or pulse briefly in a blender. Stir in melted butter (or oil), vanilla, and cinnamon if using. Add sugar and whisk until mostly dissolved.
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Fold the dry ingredients into the wet mixture gently until just combined. Stir in half of the chopped pecans.
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Spoon the batter into the liners about three-quarters full (roughly two small scoops). Sprinkle remaining pecans on top.
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Bake for 20–27 minutes, until a toothpick inserted in the center comes out clean. Timing varies by oven; mine finished in about 21–26 minutes. Cool on a rack before serving.
Video
Notes
- Muffins stay fresh for 2–3 days; because they contain banana, they won’t keep much longer.
- If you prefer, pulse the bananas in a blender instead of mashing by hand.
- Adjust sugar based on how sweet your bananas are.
- Walnuts, cashews, or almonds can replace pecans if desired.
- All-purpose flour can be used instead of whole wheat for a lighter crumb.
- Chocolate chips make a tasty addition for extra sweetness.
- Use oil instead of melted butter for a dairy-free option.
- Other extracts (almond, orange) can be used in place of vanilla for a different flavor.
- This recipe works well with both whole wheat and multigrain chappati flour.
- Wet ingredients may be pulsed together in a blender and then combined with the dry ingredients.
Ingredients (summary):
Dry Ingredients:
Chappati (whole wheat or multigrain) flour – 3/4 cup
Baking powder – 1/2 tsp
Baking soda – 1/2 tsp
Salt – a pinch
Wet Ingredients:
Banana – 2 large (about 1 cup puree)
Butter – 1/4 cup, melted (or 1/4 cup oil)
Granulated sugar – 1/3 cup (adjust to taste)
Vanilla extract – 1/4–1/2 tsp
Cinnamon powder – 1/4 tsp (optional)
Pecans – about 12, finely chopped
Method (concise):
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- Sift the dry ingredients and set aside.
- Mash bananas, mix in melted butter (or oil), vanilla, cinnamon, and sugar until combined.
- Fold dry ingredients into the wet mixture, then add half the chopped pecans.
- Fill liners three-quarters full, top with remaining pecans, and bake 20–27 minutes until a skewer comes out clean.