Eggless Banana Chocolate Muffins Recipe Highlights
These muffins are one of our family’s favorite treats; They’re superbly yummy with coffee or milk, as a snack, as a dessert, and even breakfast…if you’re a sweet breakfast eater! They’re a very versatile treat. They’re dreamy-tender in the center, rich, moist, and uber chocolatey. I LOVE all those melty mini chocolate chips strewn throughout these muffins; they get nice and melty! The muffins turned out perfectly moist and tender, with just the right amount of sweetness. They’re easy to make with simple ingredients. They’re delicious. And they will easily satisfy any sweet tooth.
Ingredients You’ll Need, Substitutions & Notes
Flour: To make these muffins, I like to use pastry whole wheat flour. You can also use half whole wheat + half all-purpose. Or only all-purpose flour. Keep in mind that depending on what flour you use, the texture might change slightly. Cocoa powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed because it’s more acidic and reacts with baking soda, allowing your baked goods to rise; this is especially important in egg-free baking. Baking powder & Baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Ripe bananas: You must use overripe bananas to make these 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 of some excess liquid. Sweetened condensed milk: Make sure you use the full-fat version. Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! Applesauce: I use and recommend unsweetened applesauce. Oil: Vegetable or canola oil – Or any light-tasting oil of your preference. You can also use coconut oil. Yogurt: You can substitute plain regular yogurt for sour cream. I recommend using the full-fat versions. Chocolate chips: You can use semi-sweet, dark, or milk chocolate chips or chunks.
Step 4 – Distribute the batter
Use a large cookie scoop (about 3 tablespoons) to distribute batter amongst the prepared muffin pan. Sprinkle the remaining mini chocolate chips onto the top of each muffin.
Step 1 – Preheat the Oven & Prepare the muffin pan.
Preheat the oven to 350º F (180º C). Line a 12-cup muffin pan with paper liners.
Step 2 – Mix dry ingredients
In a medium bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt.
Step 3 – Combine the rest of the ingredients
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, mix ripe bananas, sweetened condensed milk, vanilla, applesauce, oil, and Greek yogurt. Mix until combined. Add dry ingredients; mix until just combined. Stir in 1/2 cup of chocolate chips.
Step 5 – Bake
Bake for 22-25 minutes until the tester comes out clean.
Storing & Freezing Instructions
Store
Muffins can be stored covered at room temperature for 3-4 days or in the fridge for up to 1 week. Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature. Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter. Bake the muffins as soon as the batter is ready. 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.
Freeze
Muffins can also be frozen for up to 3 months. Cool the muffins completely, then wrap them with foil or freezer wrap and place them in freezer bags.
Unthaw Muffins
Unthaw frozen muffins in the refrigerator and then bring them to room temperature or warm up in a 300° F oven for 4 to 5 minutes or in the microwave for 10 – 15 seconds if desired.
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Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in March 2017, photos were replaced in September 2022, and post content was edited to add more helpful information.
