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Eggless Strawberry Muffins seen on a grey table with a stole beside it

Eggless Strawberry Banana Muffins

Eggless Strawberry Banana Muffins are quick and easy breakfast whole wheat muffins lightly spiced with cinnamon and a perfect treat for your little ones.
5 from 1 vote
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Course: Breakfast, Dessert
Cuisine: American
Keyword: Banana, Eggless Bakes, Muffins, Strawberry
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12 Muffins
Author: Renu Agrawal-Dongre


  • 2 1/4 Cup Whole Wheat flour -Can be replaced with all-purpose or plain flour
  • 1/2 cup Muscovado Sugar -One can use granulated white or Brown sugar too
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt -skip if using salted butter
  • 1/2 cup 113 grams unsalted butter, melted and at room temperature
  • ¼ cup milk at room temperature -can be replaced with 2 medium size eggs
  • 1 teaspoon pure vanilla extract
  • 2 large ripe bananas -mashed (around 1 cup)
  • 1 cup 240 ml fresh strawberries (cut into bite-sized pieces)


  • Preheat the oven to 180 Deg C.
  • Line 12 cup muffin tray with liners or grease them with butter/oil.
  • In a wide bowl sift in the flour, sugar, baking powder, baking soda, cinnamon and salt.
  • In another bowl, mash the bananas.
  • Add in the melted butter, vanilla extract and milk and mix.
  • Now fold in the chopped strawberries in the dry mixture.
  • Add the wet ingredients into the dry and mix until just combined.
  • Do not over mix.
  • Divide the batter into the muffin moulds and bake it for 18-20 minutes or until a toothpick inserted comes out clean.
  • Cool it completely on a wire rack and enjoy.


  • 1 Cup =235 ml, 1 tablespoon =15 ml, 1 teaspoon=5ml
  • If you find the batter too thick, add 1 tablespoon of milk at a time
  • If you want to use egg, add 2 medium size eggs instead of milk
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu