Eggless Banana Muffins With Pecans - Easy, Moist & One Bowl.

Eggless banana pecan muffins on a server plate.

Eggless Banana Muffins With Pecans - Easy, Moist & One Bowl.

Make moist, eggless banana muffins with pecans in one bowl. Perfect for breakfast, snacks, or freezing. No eggs, no fuss—just pure flavor!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 8

Cook Time 22

Total Time 30

Course Breakfast, Brunch, Snack

Cuisine American

Servings muffins (big sized)

Calories 587.5 kcal

Equipment

Ingredients

1½ cup all-purpose flour
½ cup sugar
¼ cup light brown sugar
½ cup oil (neutral oil) (sunflower or canola works great)
3 bananas Ripe bananas (the riper, the sweeter)
½ cup pecans (chopped pecans)
1 teaspoon Vanilla extract
1 teaspoon Baking Powder
1 teaspoon Baking Soda
2 pinch salt a pinch of salt enhances the sweetness

Instructions

Mash the ripe bananas in a large bowl until smooth with a pastry blender.
Add granulated sugar, light brown sugar, and oil to the mashed bananas.
Whisk together the oil, white sugar, and light brown sugar until the sugars are combined.
Sift in the dry ingredients—flour, baking powder, baking soda, and salt to the mashed banana mixture. And beat for a minute until everything is well combined.
The egg-free banana muffin batter is slightly thick. Therefore, to loosen the batter, add 2 tablespoons of room-temperature milk and gently mix.
Add vanilla extract and gently mix with a spatula. Do not overmix the muffin batter.
Finally, add chopped pecans to the banana muffin batter and gently mix.
Scoop the batter into lined muffin cups, and top with pecans.
Bake at 180°C for 20 to 22 minutes, or until the inserted skewer comes out clean. Let the muffins cool on a wire rack. Serve the muffins with a cup of coffee, milk, or ice cream.

Notes

Let the muffin batter rest for 10 minutes before baking for fluffier muffins.
Overmixing the batter can result in dense muffins, so be gentle when mixing.
Room-temperature ingredients make a big difference
Toast your pecans in advance for deeper flavor. (I added it without toasting).

Nutrition

Serving: 1muffinCalories: 587.5kcalCarbohydrates: 77.2gProtein: 5.6gFat: 30.2gSaturated Fat: 2.4gPolyunsaturated Fat: 8.6gMonounsaturated Fat: 18.3gTrans Fat: 0.1gSodium: 324mgPotassium: 350.6mgFiber: 3.8gSugar: 39.9gVitamin A: 50.9IUVitamin C: 6.3mgCalcium: 72.5mgIron: 2.4mg

Keyword eggless banana muffins with pecans, banana pecan muffins, egg free banana muffins with pecans

Tried this recipe?Let us know how it was!