Banana Chocolate Chip Muffins (Eggless)

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!

Jump to:

• Moist Banana Chocolate Chip Muffins
• Why You Will Love Banana Muffins
• Ingredients and Notes
• Suggestions For Mashing Bananas
• How To Make Banana Chocolate Chip Muffins
• How To Store Eggless Banana Chocolate Chip Muffins
• Baking Tips
• More Eggless Muffins
• You May Like More Banana Recipes
• Recipe Card

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.

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.

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.

More Eggless Muffins

Recipe Card