Egg-less Banana Muffins

eggless banana muffins
Soft and moist Banana Muffins topped with crunchy low calorie pistachios. Egg free and Butter free delicious muffins.

Ripe Bananas - 3 large
Whole Wheat Flour - 1 cup
All Purpose Flour/Maida - 1 cup
Light Brown Sugar - 1 cup
Sour Cream - 1/2 cup
Whole Milk - 1/2 cup
Olive Oil - 1/4 cup
Baking Soda - 3/4 tsp
Baking Powder - 1/4 tsp
Ground Cinnamon/Dalchini Powder - 1/4 tsp
Ground Nutmeg/Jaiphal Powder - 1/8 tsp
Salt - 1/4 tsp
Pistachios (roughly chopped) - about 2 tbsp

How to bake Egg free and Butter free Banana Muffins:
  • In a mixing bowl, add the dry ingredients - whole wheat flour, all purpose flour, light brown sugar, cinnamon, nutmeg, baking soda, baking powder and salt.  Mix well with a spoon.
  • Preheat the oven at 350 degrees F. Line the muffin pan with cupcake liners or spray the muffin pan with cooking spray.  I used a 12 muffin pan.
  • In a big mixing bowl, add peeled bananas. Mash them well. Now add sour cream, milk and olive oil. If sour cream is not available, you can use thick yogurt/curds. Mix all the ingredients well using a hand mixer/blender. Lastly, add all the dry ingredients. Mix with a spatula or spoon, just enough to form a lumpy batter. Do not over mix.
banana nut muffins
  • Pour the batter in the muffin pan, about 3/4th full. Top each one with chopped pistachios or any other nuts or oats. Bake for 20 - 22 minutes or till an inserted toothpick comes out clear. Freeze the leftover muffins and microwave for couple minutes when needed.


  1. My most favourite muffins, that too when it's eggless and butterless, there is no excuse to enjoy these yummy muffins.


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