These Banana Chocolate Chip Muffins are eggless, moist, buttery, tender, and robust in banana flavor and taste. Further, they are flavored with cinnamon and loaded with chocolate chips!
Making the Eggless Banana Chocolate Chip Muffins is straightforward with the basic baking ingredients. If you have ripe bananas and want something sweet in your breakfast, this can be your go-to recipe!
Moist Banana Chocolate Chip Muffins
I was inspired to make these muffins after making Eggless Banana Bread. But unlike banana bread, this muffin recipe is quick, and the muffins will be ready in less than 30 minutes.
All we need for this recipe is three ripe bananas and a few other basic ingredients. If you are looking to make a sweet breakfast or a go-to snack, you can count on these muffins.
Banana Chocolate Chip Muffins taste much like banana bread, but they are softer and have a lighter texture. While banana bread is delicious, these muffins are easy and quick to bake. They are more convenient when we don’t have much time or need something quick for breakfast.
To make these muffins, we need a few ingredients, and they should be readily available in your pantry. To start with the recipe, we need three medium or two large ripe bananas.
I didn’t use yogurt or sour cream in this recipe. Bananas provide much-needed moisture to the muffins, and the rest we can get from the buttermilk. I chose buttermilk over milk in this recipe to get the fluffy and light texture of muffins.
I like the combination of banana, chocolate, and butter, so I like to use melted butter to make these muffins. But if you prefer oil, you can easily replace it with butter.
I love chocolate with bananas, and I love walnuts, too. But to please my son and husband, I have added chocolate chips. You can add chopped walnuts or pecans if you prefer. Lightly toast the nuts before adding them to the batter for enhanced flavor.
Why You Will Love Banana Muffins
- Banana Chocolate Chip Muffins are soft, tender, and super moist.
- It is an easy and quick recipe to use for your ripe bananas.
- These muffins are perfectly sweet and full of banana flavor.
- They are loaded with chocolate chips.
- Banana muffins are perfect for breakfast, snacks between meals, or after-school snacks.
Ingredients and Notes
Making the Banana Chocolate Chip Muffins requires only a few ingredients. If you have ripe bananas already, you only need some basic baking ingredients.
- All-Purpose Flour: Flour is a vital ingredient for muffins. I always use unbleached all-purpose flour and recommend the same.
- Baking Powder and Baking Soda: These are necessary for the recipe as leavening agents.
- Salt: It gives a nice contrast to the sweetness of the muffins.
- Ground Cinnamon: Cinnamon goes perfectly well with bananas and chocolate. I have added ½ teaspoon of it, but if you like add 1 teaspoon ground cinnamon or skip it.
- Bananas: Ripe bananas are necessary for deep banana flavor. For this recipe, you need 1 cup of mashed bananas, which is 2 large or 3 medium bananas. Continue reading for suggestions on how to mash bananas.
- Butter: We need unsalted butter, melted and slightly cooled. Do not overheat the butter; you can microwave the butter at high for 30 to 35 seconds. Or heat the butter in the pan over the stovetop only until it starts melting.
- Sugar: I have used brown sugar for these muffins. Brown sugar provides moisture and molasses flavor. However, you can use light brown or granulated sugar.
- Vanilla: Use pure vanilla extract for the best flavor.
- Milk + Vinegar: Mixing milk and whiter vinegar gives a homemade buttermilk substitute. Buttermilk provides moisture and fluffiness to the muffins. But if you have a store-bought buttermilk, you can use it instead of a milk and vinegar mixture.
- Chocolate Chips: I used semi-sweet mini chocolate chips. But you can use regular chocolate chips and, if preferred, add dark chocolate chips.
Suggestions For Mashing Bananas
I love bananas for baking quick bread, cake, and muffins. While I love banana flavor, I do not like banana chunks in my baked goods.
So, instead of mashing bananas with a fork, I use a hand blender (immersion blender) to make a smooth blend.
But if you prefer mashed bananas, the easiest way is to mash the bananas with a fork.
You can also use a blender to make a fine puree of bananas.
Or, mash the bananas using a stand mixer with the paddle attachment. So if you have a stand mixer, use it to mash the bananas and then use the same stand mixer bowl to make the batter.
The picture below is the banana puree blended using a hand blender.
How To Make Banana Chocolate Chip Muffins
- Preheat the oven to 425° F.
- Line the muffin pan with paper liners and lightly grease with non-stick spray. Set aside.
- For buttermilk, add white vinegar to room-temperature milk, mix well, and set aside.
- If you have store-bought buttermilk, use it instead of milk and vinegar mixture.
- Add flour, baking powder, baking soda, salt, and ground cinnamon in a medium bowl and whisk until well combined.
- In a large mixing bowl, whisk the mashed bananas, melted butter, brown sugar, and vanilla until well combined.
- Now add the flour mixture and buttermilk, and mix until just combined.
- Do not overmix.
- Fold in chocolate chips into the batter and mix gently to distribute evenly.
- Spoon the batter into the muffin pan, filling each tin all the way to the top.
- Bake for 5 minutes at 425°F (220°C), then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C).
- Continue baking for 12-14 minutes or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes.
- Then transfer them to a cooling rack and let them cool completely before serving.
How To Store Eggless Banana Chocolate Chip Muffins
- Eggless Banana Chocolate Chip Muffins stay at room temperature for up to 2 days. If you have leftovers, cover them tightly and place them in the fridge for up to a week.
- You can also freeze these muffins. Place them in a freezer-safe bag or container for up to a month. Afterward, thaw them overnight in the fridge and then at room temperature before serving.
Baking Tips
Measuring The Ingredients: For the perfect muffins, measure the flour and other ingredients correctly. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
Flour: Swap half of the all-purpose flour with whole wheat flour or white whole wheat flour if you prefer.
Brown Sugar: I highly recommend using brown sugar for extra moisture, but replace it with light brown or white sugar if you do not have brown sugar.
Spices: Add the spices of your choice along with cinnamon or, instead of cinnamon, to these muffins. The recommendations are cardamom, ginger, nutmeg, and allspice.
Chocolate Chips: You can make these banana chocolate chip muffins without any add-ins. But I like to pair chocolate or nuts with banana baked goods. So in this recipe, I have added mini semi-sweet chocolate chips. But, add lightly toasted walnuts or pecans instead of chocolate chips if you prefer.
Filling The Muffin Tins: For tall muffin tops, fill the muffin tins all the way to the top. It will ensure the Banana Muffins rise well and have nice domed muffin tops.
More Eggless Muffins
Recipe Card
Banana Chocolate Chip Muffins (Eggless)
Video
Ingredients
- 1½ cups (180g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup (230g) mashed bananas (about 2 large or 3 medium bananas)
- 6 tablespoon (85g) unsalted butter melted
- ⅔ cup (130g) brown sugar
- ⅓ cup (80ml) milk
- ½ teaspoon white vinegar
- 1 teaspoon pure vanilla
- ¾ cup (125g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 425° F. Line the muffin pan with paper liners and lightly grease with non-stick spray. Set aside.
- For buttermilk, add white vinegar to room-temperature milk, mix well, and set aside. If you have store-bought buttermilk, use it instead of milk and vinegar mixture.
- Add flour, baking powder, baking soda, salt, and ground cinnamon in a medium bowl and whisk until well combined.
- In a large mixing bowl, whisk the mashed bananas, melted butter, brown sugar, and vanilla until well combined.
- Now, add the flour mixture and buttermilk and mix until just combined. Do not overmix.
- Fold in chocolate chips into the batter and mix gently to distribute evenly.
- Spoon the batter into the muffin pan, filling each tin all the way to the top.
- Bake for 5 minutes at 425°F (220°C), then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C). Continue baking for 12-14 minutes or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a cooling rack and let them cool completely before serving.
Storing Suggestions
- Eggless Banana Chocolate Chip Muffins stay at room temperature for up to 2 days. If you have leftovers, cover them tightly and place them in the fridge for up to a week.
- You can also freeze these muffins. Place them in a freezer-safe bag or container for up to a month. Afterward, thaw them overnight in the fridge and then at room temperature before serving.
Notes
- Measuring The Ingredients: For the perfect muffins, measure the flour and other ingredients correctly. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Flour: Swap half of the all-purpose flour with whole wheat flour or white whole wheat flour if you prefer.
- Brown Sugar: I highly recommend using brown sugar for extra moisture, but replace it with light brown or white sugar if you do not have brown sugar.
- Spices: Add the spices of your choice along with cinnamon or, instead of cinnamon, to these muffins. The recommendations are cardamom, ginger, nutmeg, and allspice.
- Chocolate Chips: You can make these banana chocolate chip muffins without any add-ins. But I like to pair chocolate or nuts with banana baked goods. So, in this recipe, I added mini semi-sweet chocolate chips. You can also add lightly toasted walnuts or pecans instead of chocolate chips.
- Filling The Muffin Tins: For tall muffin tops, fill the muffin tins all the way to the top. It will ensure the Banana Muffins rise well and have nice domed muffin tops.
Josie says
Hi Jigna, thank you for sharing this recipe, I have made them 3 times in the past month. They turned out perfect each time. Have you ever made date squares? I think this will be something you might like to make and post on your site . It’s a traditional Canadian desert. Recipes are all basically the same. and they are delicious too.
Thanks again
Josie
Jigna says
Hi Josie, I am happy that you like the muffins. I appreciate your feedback; thank you so much!
It is good to know about date squares; I will definitely try the recipe.
Josie says
I have subscribed to your website, hope to see new recipes soon. Take care. Josie
Ann says
How much flour do we use? I cannot find it anywhere in your recipe.
Jigna says
Hi Ann, flour is mentioned right after the heading of ingredients, first in the list. It is 1&1/2 cups (180g) flour.
Chelsea Campbell says
Our egg allergy toddler has me searching for great egg free recipes all the time. These are by far the best banana muffins egg free or not! We love them. We’ve added chocolate chips and blueberries to them too! Blueberry is our favorite. A staple recipe.
Jigna says
Thank you Chelsea! I am glad that you like this recipe, and love the idea of adding blueberries!
Deanna says
These are the best banana muffins I’ve ever made! I had to make them gluten free, so I used gluten free 1:1 flour and had to add a little extra milk because gf flour tends to make things a bit on the dry side. I’m also trying to cut back on sugar, so I thought I’d try this recipe for the first time with 1/2 the amount of brown sugar and they were amazing. This will be my go to recipe from now on.
Jigna says
Hi Deanna, I am glad to know that this recipe worked for you to make gluten-free muffins as well. Thank you so much for sharing your modifications to the recipe and feedback!
Heather says
I found this recipe scrolling for an eggless banana bread option because I ran out of eggs! I’m so glad I came across your recipe because they turned out absolutely delicious! The texture and the taste is just 12/10 for us. Will be making this multiple times and sharing it around! Thanks for the creation!
Jigna says
Hi Heather, I’m glad you liked this recipe. Thank you so much for your feedback and kind words!