Banana Chocolate Chip Muffins Eggless
Easy to prepare, moist, and delicious Banana Chocolate Chip Muffins! Filled with chocolate chips and fresh bananas, a fantastic treat that can be enjoyed for breakfast or brunch with a chilled glass of milk. Quick and easy to prepare with simple ingredients. Another amazing muffin recipe you should try is my Zucchini Muffins.
Egg-free yet tasty muffins, to which I have added oats to. Oats make the muffins more nutritious. The combination of banana and chocolate is great; kids will love it. You can enjoy these muffins with coffee or milk at brunch and pack them as a snack in your kid’s lunch box.
You will need simple and budget-friendly to make these Banana Chocolate Chip Muffins. They are freezer friendly and taste even better the next day. A great way to use ripe bananas. If you love bananas, I have a delicious recipe for banana bread for you.
EGGLESS BANANA CHOCOLATE CHIPS MUFFINS INGREDIENTS
All-purpose flour: No cake flour here, the all-purpose flour is the best choice for this recipe; the crumbs come out tender even without the cake flour.
Rolled oats: Not much, just two tablespoons, but they help not add more fiber to the muffins but enhance the texture and help the muffin’s crumbs stay tender for longer.
Chocolate Chips: I have used semi-sweet chocolate chips, but you can go for dark.
Banana: You can use ripe bananas, but it’s better to use them when they are still all yellow and are a little firm.
Butter and oil: These two fats combination is great for baking cakes and muffins, the butter gives great flavor, and the oil keeps the crumbs from drying.
Baking soda: When we use baking soda with yogurt in cakes and muffins, that is also a way to help the muffins stay moist for a longer time.
HOW TO MAKE EGG FREE BANANA CHOCOLATE CHIP MUFFINS
Step 1
Preheat the oven to 350F/180C. Line muffin pans with paper liners, or use a muffin cup.
Step 2
Whisk all the dry ingredients except sugar in a medium bowl and keep aside. Take a teaspoon from the flour mixture and mix it with the chocolate chips; keep it aside.
Step 3
In a large bowl, beat the wet ingredients with sugar until combined.
Step 4
Add the flour mix to the wet ingredients and stir gently. Add the chocolate chips and fold gently.
Step 5
Take 1/3 cup from the batter and spoon in the muffin liners. Bake until a toothpick inserted in the middle of the banana muffins comes clean. Cool on a wire rack.
💭 COOKING TIPS
- Always fluff the flour and then use a spoon or scoop to scoop it into this measuring cup; this way you want to use more flour, it will result in dense or dry muffins.
- Sprinkle a few chocolate chips on top of the batter after scooping it into the pan, making the muffins look pretty.
- You can add toasted nuts to the batter; I would go for pecans but use the nuts you like.
- To ensure the muffins are done, insert a toothpick in the middle, and it should come out clean.
- Always preheat the oven. It will help the muffins to bake evenly.
📖 DELICIOUS VARIATIONS
Add mixed nuts: Use toasted nuts to your batter to add more flavor.
Almond extract: Instead of vanilla for almond extract.
White chocolate chips: Go for milk chocolate chips, or mix dark with white.
Add nutmeg: A quarter teaspoon of nutmeg will add a nice kick to the muffins.
💬 FREQUENTLY ASKED QUESTIONS
Although butter adds great flavor to the muffins, you can replace it with coconut oil or add more cooking oil.
Yes, but frozen bananas will release more liquid after thawing, altering the muffins’ texture. Hence, drain the thawed bananas first and then add them to the recipe.
Yes, use the exact measurement when using yogurt, and it should work.
Yes, the baking time will be shorter.
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🌡️ STORING BANANA MUFFINS
Over the counter: These muffins can stay fresh for up to 4 days. Place them in a Ziplock bag, remove as much air as possible, and leave them on the counter.
Fridge: Place the banana muffins in an airtight container and place them in the fridge for up to 7 days.
Freeze: Wrap each muffin with plastic wrap and place them in an airtight container. Freeze them for up to 3 months.
Thawing and reheating: Place the frozen muffin in the fridge overnight and enjoy in the morning, or you can make them warm by microwaving them for a few seconds before eating.
Please Review and Rate
If you have tried this EGGLESS BANANA CHOCOLATE CHIP MUFFINS recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Easy Banana Chocolate Chip Muffins Eggless
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon cinnamon powder
- 2 tablespoon rolled oats
- Pinch of salt
- ½ cup mashed banana
- 2 tablespoon yogurt
- 7 tablespoon sugar
- ⅓ cup semi-sweet chocolate chip
- 1 teaspoon vanilla
- 2 tablespoon oil
- 2 tablespoon melted butter
Instructions
- Preheat oven to 350F/180C. Line muffin tin with muffin liners and keep aside.
- In a bowl, whisk all the dry ingredients except sugar and keep aside.
- Take a teaspoon from the flour mix and mix it with the chocolate chips, keep aside.
- In another bowl, beat the wet ingredients with sugar until combined.
- Add the flour mix to the wet ingredients and stir gently, do not over mix.
- Add the chocolate chips and fold gently.
- Take around 1/3 cup from batter and scoop in the muffin liners. Should make 6 decent size muffins.
- Bake for 20 minutes or until a toothpick inserted in the middle of the muffins comes out clean.
- Cool on a cooling rack.
Notes
- Always fluff the flour and then use a spoon or scoop to scoop it into this measuring cup; this way you want to use more flour, it will result in dense or dry muffins.
- Sprinkle a few chocolate chips on top of the batter after scooping it into the pan; it will make the muffins look pretty.
- You can add toasted nuts to the batter; I would go for pecans but use the nuts you like.
- To ensure the muffins are done, insert a toothpick in the middle, and it should come out clean.
- Always preheat the oven. It will help the muffins to bake evenly.
Now you have crave some muffins! These looks beautiful and I am very sure they are very delicious too.
They are so Angie 😀
Wow. These muffins are moist. And I’m going crazy because of them! I need to make these! Time to look for some bananas! 😀
These were moist and made my kitchen smell heavenly!
Can we use the same measurements as given above, and make a cake instead of muffins?
Hi Shivani, most eggless cakes turn dough like and heavy if baked in one 8″ pan. Instead, you can use 2 pans and will have a good result.