Easy 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.

Jump to:

• 🥘 INGREDIENTS YOU'LL NEED
• 🔪 HOW TO MAKE
• 💭 COOKING TIPS
• 📖 DELICIOUS VARIATIONS
• 💬 FREQUENTLY ASKED QUESTIONS
• 🍲 MORE RECIPES YOU'LL LOVE
• 🌡️ STORING AND REHEATING
• 📖 Recipe
• 💬 Comments

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.

🥘 INGREDIENTS YOU'LL NEED

Let's look at the main ingredients to make these moist and tasty treats!

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.

Yogurt: The fat in the yogurt also helps the muffins to stay moist and gives them a little tang.

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

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 ⅓ 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

🍲 MORE RECIPES YOU'LL LOVE

🌡️ STORING AND REHEATING

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.

📖 Recipe