Frozen Banana Cupcakes recipe (no butter, eggless)
This happened few months into my marriage. I was trying to get myself to eat fruits on a regular basis. I even started noting the days I have been eating them. Once during one of the calls home, I was proudly recounting about this newly acquired good eating habit and praising myself in the process. My mom was obviously happy at my "turning a new leaf" when came a silent quip from my "new" husband. "Oh yes! She is indeed eating fruits daily now with utmost diligence. Now, all that's left is for her to expand her definition of fruits to something other than apples and bananas, especially bananas!" Then continued another 20 minutes of conversation - more so laughter at my expense with me sulking in the corner refusing to talk to "unappreciative people!". But it was a revelation for me, myself cos I did not realize that all I had been indeed consuming "regularly" in the name of fruit(s) were bananas with an occasional apple thrown in. Guess you now know the LOVE I have for it.
Frozen Banana Cupcakes recipe (no butter, eggless)
Changes I Made: Needless to say, bananas have never been in my "going-to-spoil-soon" list ever! But that happened recently and I am going to conveniently blame it on the round-the-clock schedule with work and a baby for even forgetting to eat my favorite fruit. Seeing them "I-am-so-ripe-that-I-am-going-to-burst-soon" was nerve racking to say the least. I popped them into the freezer and the first thing I made out of them were these cupcakes. I skipped the eggs from the recipe since I did not have them on hand. Since frozen bananas add additional moisture to the batter, I reasoned that I could afford to cut out some of the moisture (and fat in the process). Hence out went some of the butter since bananas are buttery enough for me :) I had wee bit of walnut oil left in my pantry - exactly 2 tbsp - hence used them up along with vegetable oil which also replaced some of the butter from the recipe. Towards the end of baking, the aroma that wafted from the oven is something to be experienced. These made moist, chewy, fluffy, light cupcakes that was all about the bananas and nothing else. Since I had used a bit of walnut oil, I add few chopped pieces of toasted walnuts to add some nuts in the bargain to my frosting. This turned out to be a favorite recipe for us.
  • Cook time:
  • Prep time:
  • Serves: 6 people
  • Yields: Makes 12 Muffins
      For the Banana Cupcakes
    • 1-1/2 cups all-purpose flour
    • 3/4 cup sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 2 tbsp Walnut Oil (see Tips)
    • 2 tbsp Vegetable oil
    • 6 frozen Bananas (or enough to make 2 cups pureed bananas) (see Tips)
    • 1/2 teaspoon pure vanilla extract
    • Few walnuts for garnish (optional)
      For the Honey Cinnamon Frosting (optional)
    • 1-1/4 cup powdered sugar
    • 1/2 cup (1 stick) unsalted butter, room temperature
    • 1 tablespoon honey
    • 1/8 teaspoon ground cinnamon
    1. If you do not have walnut oil, simply replace it with additional Vegetable oil.
    2. If using regular bananas, use additional 1/4 cup of liquid - either by way of butter or oil or any other flavorings you can think of.
    3.The Frosting is not Vegan and is optional to this recipe. But you can probably use Agave or any other sweetener if Honey is not acceptable to you.
    1. For the Cupcakes: Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
    2. Thaw the Bananas. I let it sit out for around 20 minutes.
    3. Peel the bananas and drop them in your processor. Puree them until smooth. A quick pulse of about 4-5 times should do it.
    4. Make a well in center of flour mixture. In well, mix together oil, pureed bananas  and vanilla.
    5. Gently fold the dry with the wet ingredients until combined.
    6. Dividing evenly, spoon batter into muffin cups.
    7. I used a 1/4 measuring cup to divide my mixture.
    8. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes.
    9. Remove cupcakes from pan; cool completely on a wire rack.
    10. For the Frosting:  Take all the ingredients for the frosting in a medium bowl.
    11. Using an electric mixer, beat it  until smooth, 4 to 5 minutes.
    12. Take the walnuts and dry toast them in a skillet. Chop them coarsely.
    13. I used a piping bag to top the cupcakes.
    14. But it is optional. You can simply spread them on top of the cupcakes too. Though I personally think that the frosting is optional (also there are no takers for sweet stuff in my house), my colleagues at work loved them with the frosting.  It  was a massive hit and they insisted that I recommend it for this cupcake :) I sprinkled it lightly with toasted walnuts.
    15. The cupcakes were moist and those who enjoyed it were overjoyed to know that this moist and tender crumbed cake was butterless and low in fat with a total of only 1/4 cup of oil in the (12) cupcakes. So those wishing to avoid the fat, you can skip the frosting and enjoy them as they are.
    16. Can you see the spongy insides? These were fluffy, light and very flavorful.
    We enjoyed them the day I made them (for evening tea) and for breakfast the next morning after warming them up slightly. It makes a great breakfast too. Frozen Banana Cupcakes recipe (no butter, eggless)

    Recipe Reference

    recipe adapted from martha stewart

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    10 Member Reviews

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    By Rathy on Mar 7, 2014

    Hi DK,

    I made Banana cupcakes today. Thanks for a recipe without butter!. The result was good. I didnt have walnut oil so replaced with vegetable oil. I baked it in my pressure cooker. I do not have oven. But it was very good. Thanks!.

    By Veena on Dec 26, 2013

    Read All 10 Reviews →


    By Kate on Apr 12, 2015

    My son has a milk and egg allergy so looking for a replacement for the egg? I am unsure of what is the best option to use and wondering if substituting the egg with just water will make it moist enough. I am making a chocolate sponge cake. Any help/tips would be appreciated! :-)

    By Kavita on Dec 4, 2014

    can I add chocolate chips in this batter?

    By archana das on Dec 30, 2013

    hi, 1-1/2 cup flour-does it mean 1&1/2 cup flour ? i just want to be sure. this is a lovely recipe and plan to bake it soon. thanks .

    By Neha on Dec 16, 2013

    Hi DK, I was looking for Cupcakes recipes since a long time. I wanted to try something different other than the usual chocolate. These cupcakes look super easy and yummy. The Frosting is the easiest one i have ever seen. The only thing that i wanted to ask you was, 350 degreesF or 350 degreesC???? Eagerly waiting for your reply. Thnx :-P

    Hi Neha, thank you. Its 350F. Its 176C :) --DK

    By yukthi on Dec 15, 2013

    i loved this recipe..great for sweet cravings but can i substitute vegetable oil with or groundnut oil?

    By Melissa on Dec 10, 2013

    Can i use rice flour my son has an allergy to wheat.... If i can use the rice flour how is it done, this is all new to me.

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    By cakes online India on Jul 31, 2013

    I love cupcakes. Specially when they are baked at home. And this one here is baked using banana which makes it more healthy and nutritious. Thank you so much for sharing this recipe. Perfectly baked.

    By Josie on Jul 30, 2013

    Peel bananas, put into plastic bags and freeze. Use frozen bananas- Put into your blender with some water or milk, to make lovely smoothies, or use extra water for a thinner (milk like) consistency and pour over your breakfast cereal/porridge. (it becomes a pudding - yummy!) Josie.

    By Payal on Jun 28, 2013

    hi DK any idea as to why the top of my cupcake seperates from the rest of my oven too hot? I have a fan-forc ed oven...

    By Radha on Apr 15, 2013

    I just tried this recipe yesterday, and it was a big hit with my fruit/vegetable avoiding hubby!! One question though, the cupcake really stuck to the sides of the cupcake wrapper. Am I doing something wrong? I sifted the dry ingredients, I'm not sure if that impacted the recipe.

    Lightly grease the muffin cups before pouring in the batter. The wrapper will peel beautifully once baked and cooled :) --DK

    By Meryl on Feb 20, 2013

    Hi.. I read your article, and Im just wondering if I can bake this using a microwave oven?. I really want to try it. Thanks..

    By Gewanda on Sep 3, 2012

    Made this this morning for breakfast and they came out beautifully delicious!! Followed majority of directions given except I used half Whole wheat flour and half white flour.. I used 5 fresh bananas (no frozen on hand), half Splenda and half regular sugar (cut the calories) and lastly, for my additional liquid (since my bananas werent frozen) I used about 3 tablespoons of unsweetened applesauce (rather than more oil).. baked on 345 for 25-30 min.. Best healthy banana muffin I've tasted thus far!!

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    By meenakshi on Jul 3, 2012

    I made this today with just 3 bananas and 11/4 cup of flour. I completely omitted the baking soda. It came out really well. The steps give a very good clarity into the preparations. Thanks D. :-D

    Thanks for the feedback Meenakshi :) --DK

    By shraddha on Mar 18, 2012

    I want to make this receipe but I don't know how to prepare it in the microwave with the grill, combine, and convection mode options. I've gone thru the manual which at some times tell to use the grill mode and some times the combine mode, I'm bit confused. Pls. help if you can. thanks/regards.

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    By Mala on Nov 24, 2011

    and the nutritional value? cals carbs fat sodioum?

    Since I am not a nutritionist, I do not have those details

    By Kortni on Nov 16, 2011

    Unfortunately this recipe cannot be considered Vegan because of the use of honey. "Veganism is a way of living which excludes all forms of exploitation of, and cruelty to, the animal kingdom, and includes a reverence for life. It applies to the practice of living on the products of the plant kingdom to the exclusion of flesh, fish, fowl, eggs, honey, animal milk and its derivatives, and encourages the use of alternatives for all commodities derived wholly or in part from animals." If you are truly wanting to remain vegan omit the honey.

    Please refer my "Tips" section

    By Deepa on Nov 3, 2011

    Hi, love your website! Can I use pineapple instead of bananas? Thanks for sharing all your recipes!

    By Desiree on Sep 23, 2011

    This recipe turned out great! I had some frozen bananas but it was not enough so I added 2 normal fresh bananas and added some low fat oil to make it equal 2 cups. It's the best eggless recipe I have tried. Thanks for your step by step instructions and tips!

    By sonal on Aug 18, 2011

    could you let me know info. on how many calories per cupcake?

    By Sam @ H.V.R. on Aug 17, 2011

    I LOVE CUPCAKES!!! :) Thanks for psoting this recipe here, especially because I dont need eggs... I'm allergic. :)

    By anne on Aug 17, 2011

    Planning to use fresh bananas.. and cant wait. Wanted to clarify tip 2 as its a bit confusing.. ' If using regular bananas, use additional 1/4 cup of liquid - either by way of butter or oil or any other flavorings you can think of.' By 'liquid u mean oil/butter right.. and not the banana puree? Hope it turns out equally good with fresh bananas.

    Both butter and Oil will work. You can refer the original recipe from where I adapted (see References section) to see with regular bananas

    By anne on Aug 17, 2011

    Does the recipe call for powdered sugar or normal sugar of the mentioned quantity

    Powdered sugar is always specifically mentioned as either "powdered" or "confectioners' sugar" or "icing sugar". otherwise it refers to regular granulated sugar

    By Anne on Aug 17, 2011

    I want to make it fresh bananas. Please explain ur tip- 'If using regular bananas, use additional 1/4 cup of liquid - either by way of butter or oil or any other flavorings you can think of.'. Does it mean extra liquid of the pureed banana, or oil? Is oil better to use or butter? And will the cupcakes turn out equally good with fresh bananas?

    By Ann on Aug 17, 2011

    I want to make it with fresh bananas. Can you please explain this tip- :?: 'If using regular bananas, use additional 1/4 cup of liquid - either by way of butter or oil or any other flavorings you can think of.'. Does it mean extra liquid of the pureed banana, or oil? Is oil better to use or butter? And will the cupcakes turn out equally good with fresh bananas?

    By Cheruba on Aug 16, 2011

    hey d.what does thaw mean???

    By Shubhangi on Aug 14, 2011

    Thank u for your reply ..I did make it in the form of a cake .....from the time i have baked it and as I eat 2-3 pieces of the cake and write to you to thank u for the recipe ..I can see the whole cake disappearing from the plate...It was Yummmmmm ...hope to read more cake recipes without butter and eggs....

    By La @ FoodSlice on Aug 10, 2011

    Thank you for your quick reply. I think i like the second method too. My father-in-law also loves bananas so much that my mother-in-law gave up trying to 'expand his definition of fruit' :-D

    By CurryLeaf on Aug 10, 2011

    :-P Perfect cupcakes. I am not a great fan of banans,but these cupcakes are making me drool. EXCELLENT DK

    By Vimitha on Aug 10, 2011

    Lovely and perfectly baked cupcakes

    By La @ FoodSlice on Aug 10, 2011

    D, i have only heard very recently that bananas freeze very well. I can't count how many times i threw away over-ripe bananas. Could you tell me if there are any specific 'things to remember' to freeze bananas? Do they need to be placed in an air-tight bag or is it ok to simply throw them in a plastic bag and leave them in the freezer? I hate to waste food and this will be so helpful. I want a muffin pan now to make these lovely looking cupcakes :)

    Actually there are two ways to go about freezing bananas to my knowledge. 1. You can peel them, slice them, place them in a freezer bag and freeze. 2. Chuck the whole banana in there with the peel on and thaw them out before using like I did in this post. The peel will get brown but the insides will be just fine. I usually just put them whole unless I have specific purpose for peeling it - makes my life easier :)

    By Nishi on Aug 10, 2011

    I love baking with Bananas DK. And this recipe of yours really rocks :)

    By Shubhangi on Aug 10, 2011

    Instead of cup cakes can I make a simple cake using the same instructions ?

    Cupcake is just a cake in small sizes. So yes, you can. The only thing is the cooking time will be longer

    By kiran singh on Aug 10, 2011

    nice :wink:

    By Vardhini on Aug 9, 2011

    Nice way to use up the dying bananas :). Looks yummy. Vardhini Check out my 100th post giveaway

    By sunkan on Aug 9, 2011

    i have made this muffins and enjoyed sharing it with all now i am without an oven or a kitchen :( you reminded me of those lovely baking days hope to soon find a way the pleasure of baking and sharing is unique in its own way especially for coffee in the evening....sunkan

    By Divya on Aug 9, 2011

    I dread buying bananas as their shelf life is less than 3-4 days.. atleast in this part of the world they get ripe super quick! Thanks to you for this recipe.. will start buying bananas once again!