You must use overripe bananas to make this egg-free banana muffins. The riper and spottier the better and the moister and more flavorful your banana muffins will be! If your bananas aren’t ripe enough just bake them (in the peel) at 350º F (177º C) for about 10 minutes or until they blacken. You can use thawed frozen bananas in this muffin recipe. Thawed frozen bananas are extra wet, so blot them with a paper towel to rid some excess liquid.