These Easy Eggless Banana Chocolate Chip Muffins are soft, buttery, and loaded with flavor banana flavor. Quick and easy to make with simple ingredients, they’ll be ready in 30 minutes. Includes step-by-step photos and lots of tips.
Why I Love This Recipe
We love eggless banana bread, but these Eggless Banana Chocolate Chip Muffins are a great option too because they are quicker, more convenient, easily portable, and taste just as good.
These Easy Eggless Banana Chocolate Chip Muffins are soft, buttery, and spiced with cinnamon. They require a handful of basics ingredients, that you probably have in your pantry.
I always have overripened bananas, which means it’s baking time. So, let’s get started!
Eggless Banana Chocolate Chip Muffins Recipe Highlights
- Tall bakery-style muffin tops.
- Loaded with flavor sweet banana flavor.
- Incredibly soft and moist.
- Easy to make, no mixer required.
- Quick egg-free banana muffins, they’ll be ready in 30 minutes.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Flour: Standard all-purpose flour works great in this recipe, skip the cake flour and bread flour. For whole wheat flour see detail below.
- Baking powder baking soda: Make sure they’re not expired.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Bananas: 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.
- Sugar: You’ll need granulated sugar brown sugar for this recipe.
- Oil: Vegetable or canola oil – Or any light-tasting oil of your preference.
- Yogurt: You can substitute plain yogurt for plain sour cream (learn How to Make Sour Cream at Home). I recommend using the full-fat versions.
- Vanilla: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Chocolate: This time I used semi-sweet chocolate chips, but feel free to use dark or milk chocolate if that is what you prefer. Cinnamon chips or butterscotch chips are also a great addition.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Mix Dry Ingredients
2 – Mash Bananas
3 – Combine Wet Ingredients
4 – Mix Wet and Dry
5 – Add the Chocolate Chips
6 – Fill the Muffin Pan
7 – Bake
Eggless Muffins Baking Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the muffins as soon as the batter is ready. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to quickly lift up the muffin top.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Frequently Asked Questions
Yes, you can! You can also use a mix of all-purpose and whole wheat. I would recommend half and half. If using all whole wheat flour, add one tablespoon (15ml) of milk. Keep in mind, if using whole wheat flour your muffins will be denser.
Yes, you totally can! The key is to achieve a solid ratio of dry to wet ingredients. They’re as good as the ones made with eggs, and nobody will notice the difference.
Yes, just make sure to thaw before, and then blot them with a paper towel to rid some excess liquid.
No, I don’t recommend it. As soon as the batter is mixed together the baking soda and baking powder are activated so if they are not baked right away, they will not rise properly.
You can bake this in a loaf pan but I have not tested it in a loaf pan so I’m unsure of the bake time you would need. Instead, I would recommend using my BEST Eggless Banana Bread [Video] recipe and adding chocolate chips.
Substitutions & Additions
Whole Wheat Flour: Feel free to substitute whole wheat flour for all-purpose flour. You can also a mix of both, I would recommend half and half. If using all whole wheat flour, add one tablespoon (15ml) of milk. Keep in mind, that if using whole wheat flour your muffins will be denser.
Nuts: You can add a cup of chopped walnuts or pecans if desired.
Chocolate Chips: This time I used semi-sweet chocolate chips, but feel free to use dark or milk chocolate if you prefer. Cinnamon and butterscotch chips are also a great addition.
Adapt This Recipe to Other Food Allergies
This recipe is egg-free and nut-free, but you can certainly adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brands are Cup4Cup and King Arthur. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.
Dairy-Free
Use your favorite plant-based, dairy-free, or vegan yogurt.
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Storing & Freezing Instructions
Store: store at room temperature for up to 3 days, then transfer to the refrigerator for up to 1 week.
Freeze: For longer storage, let the muffins cold completely and then freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
More Recipes You’ll Love!
- Eggless Bakery-Style Chocolate Chip Muffins
- Eggless Strawberry Muffins
- Eggless Sugar Donut Muffins
- Eggless Banana Crumb Muffins
- Eggless Blueberry Muffins [Video]
- BEST Eggless Lemon Muffins (quick & easy)
Easy Eggless Banana Chocolate Chip Muffins
Equipment
Ingredients
- 2 cups (280 g) all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 very ripe bananas (180 g approx.)
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 1/2 cup (120 ml) light tasting oil (I use vegetable oil)
- ¼ cup (60 g) plain regular yogurt
- 1 teaspoon pure vanilla extract
- 1 cup (200 g) chocolate chips or chunks
Instructions
- Preheat the oven to 425ºF (220ºC). Spray eight cavities of the muffin pan with nonstick spray or line with cupcake liners.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.
- In a medium mixing bowl, mash the bananas with a fork. Add sugar, oil, yogurt, and vanilla; mix until well combined.
- Add dry ingredients into the wet ingredients, then whisk until combined.
- Add chocolate chips, and fold them in. The batter will be thick.
- Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top. If desired, add more chocolate chips on top.
- Bake for 5 minutes, then reduce the oven temperature to 375ºF (190ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the muffins as soon as the batter is ready. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help to quickly lift up the muffin top.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time stated in the recipe.
- Every oven is different so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off and that will all affect baking time so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
