These Easy Eggless Banana Chocolate Chip Muffins are soft, buttery, and loaded with flavor banana flavor. Quick and easy to make with simple ingredients, they’ll be ready in 30 minutes. Includes step-by-step photos and lots of tips.

one Eggless Banana Chocolate Chip Muffin cut open with other muffins around it.

Why I Love This Recipe

We love eggless banana bread, but these Eggless Banana Chocolate Chip Muffins are a great option too because they are quicker, more convenient, easily portable, and taste just as good. 

These Easy Eggless Banana Chocolate Chip Muffins are soft, buttery, and spiced with cinnamon. They require a handful of basics ingredients, that you probably have in your pantry. 

I always have overripened bananas, which means it’s baking time. So, let’s get started!

Eggless Banana Chocolate Chip Muffins Recipe Highlights

  • Tall bakery-style muffin tops.
  • Loaded with flavor sweet banana flavor.
  • Incredibly soft and moist.
  • Easy to make, no mixer required.
  • Quick egg-free banana muffins, they’ll be ready in 30 minutes.
Eggless Banana Chocolate Chip Muffins over a white surface.

Ingredients Notes & Substitutions

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

  • Flour: Standard all-purpose flour works great in this recipe, skip the cake flour and bread flour. For whole wheat flour see detail below. 
  • Baking powder baking soda: Make sure they’re not expired.
  • Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
  • Bananas: You must use overripe bananas to make this 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 some excess liquid.
  • Sugar: You’ll need granulated sugar brown sugar for this recipe.
  • Oil: Vegetable or canola oil – Or any light-tasting oil of your preference.
  • Yogurt: You can substitute plain yogurt for plain sour cream (learn How to Make Sour Cream at Home). I recommend using the full-fat versions.
  • Vanilla: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
  • Chocolate:  This time I used semi-sweet chocolate chips, but feel free to use dark or milk chocolate if that is what you prefer. Cinnamon chips or butterscotch chips are also a great addition.
Eggless Banana Chocolate Chip ingredients with tags over a white surface.

Step By Step Recipe Photo Tutorial

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

1 – Mix Dry Ingredients

dry ingredients needed to make egg-free banana chocolate chip muffins in a bowl.

2 – Mash Bananas

mashed bananas in a glass bowl with a fork.

3 – Combine Wet Ingredients

4 – Mix Wet and Dry

5 – Add the Chocolate Chips

6 – Fill the Muffin Pan

7 – Bake

baked Eggless Banana Chocolate Chip Muffins in a muffin tin.

Eggless Muffins Baking Tips

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.

Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Bake the muffins as soon as the batter is ready. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.

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, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean. 

For more tips and tricks, check out my How To Get Extra Tall Muffins post.

Frequently Asked Questions

Can I use whole wheat flour?

Yes, you can! You can also use a mix of all-purpose and whole wheat. I would recommend half and half. If using all whole wheat flour, add one tablespoon (15ml) of milk. Keep in mind, if using whole wheat flour your muffins will be denser. 

Can I make muffins without eggs?

Yes, you totally can! The key is to achieve a solid ratio of dry to wet ingredients. They’re as good as the ones made with eggs, and nobody will notice the difference.

Can I use frozen bananas?

Yes, just make sure to thaw before, and then blot them with a paper towel to rid some excess liquid.

Can I make the batter first, place it inside the fridge and bake it the next day?

No, I don’t recommend it. As soon as the batter is mixed together the baking soda and baking powder are activated so if they are not baked right away, they will not rise properly.

Can this be made in a loaf pan?

You can bake this in a loaf pan but I have not tested it in a loaf pan so I’m unsure of the bake time you would need. Instead, I would recommend using my BEST Eggless Banana Bread [Video] recipe and adding chocolate chips.

stack of three Eggless Banana Chocolate Chip Muffins.

Substitutions & Additions

Whole Wheat Flour: Feel free to substitute whole wheat flour for all-purpose flour. You can also a mix of both, I would recommend half and half. If using all whole wheat flour, add one tablespoon (15ml) of milk. Keep in mind, that if using whole wheat flour your muffins will be denser. 

Nuts: You can add a cup of chopped walnuts or pecans if desired. 

Chocolate Chips: This time I used semi-sweet chocolate chips, but feel free to use dark or milk chocolate if you prefer. Cinnamon and butterscotch chips are also a great addition. 

Adapt This Recipe to Other Food Allergies

This recipe is egg-free and nut-free, but you can certainly adapt it to other food allergies.

Gluten-Free

Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brands are Cup4Cup and King Arthur.

Dairy-Free

Use your favorite plant-based, dairy-free, or vegan yogurt.

one Eggless Banana Chocolate Chip Muffin showing exterior texture.

Storing & Freezing Instructions

Store: store at room temperature for up to 3 days, then transfer to the refrigerator for up to 1 week.

Freeze: For longer storage, let the muffins cold completely and then freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

one Eggless Banana Chocolate Chip Muffin showing interior perfect texture.

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one Eggless Banana Chocolate Chip Muffin cut open with other muffins around it.

Easy Eggless Banana Chocolate Chip Muffins

64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero
These Eggless Banana Chocolate Chip Muffins are soft, buttery, and loaded with flavor banana flavor. Quick and easy to make with simple ingredients, and they’ll be ready in 30 minutes. 
5 from 17 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins

Ingredients
 

  • 2 cups (280 g) all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 very ripe bananas (180 g approx.)
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) brown sugar
  • 1/2 cup (120 ml) light tasting oil (I use vegetable oil)
  • ¼ cup (60 g) plain regular yogurt
  • 1 teaspoon pure vanilla extract
  • 1 cup (200 g) chocolate chips or chunks

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

  • Preheat the oven to 425ºF (220ºC). Spray the muffin pan cavities with nonstick spray or line them with cupcake liners.
  • Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.
  • In a medium mixing bowl, mash the bananas with a fork. Add sugar, oil, yogurt, and vanilla; mix until well combined.
  • Add dry ingredients into the wet ingredients, then whisk until combined.
  • Add chocolate chips, and fold them in. The batter will be thick.
  • Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top. If desired, add more chocolate chips on top.
  • Bake for 5 minutes, then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes.
  • Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Oriana’s Notes
 
Store: store at room temperature for up to 3 days, then transfer to the refrigerator for up to 1 week.
Freeze: For longer storage, let the muffins cold completely and then freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
Extra Tips:
  • Measure the ingredients correctly. I highly recommend using a kitchen scale.
  • Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
  • Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
  • Bake the muffins as soon as the batter is ready. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help to lift up the muffin top quickly.
  • 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, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean. 
 
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
Before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.  
 
 Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 287kcalCarbohydrates: 42gProtein: 3gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 3mgSodium: 353mgPotassium: 143mgFiber: 1gSugar: 22gVitamin A: 24IUVitamin C: 3mgCalcium: 74mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine American
Calories 287
Keyword banana chocolate easy eggfree Eggless muffins recipe

Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

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5 from 17 votes (12 ratings without comment)

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17 Comments

    1. Hello Andre! Thank you for your question! Yes, you can definitely leave out the chocolate chips if you prefer! The recipe will still turn out delicious without them. If you have any other questions, feel free to ask. Happy baking!

  1. Hello!

    Do you have any suggestions on how to add peanut butter to this recipe?

    Thank you in advance!

    1. Hello Helly! I will share my peanut butter banana muffins very soon. Stay tuned! Make sure you are subscribed to my email list so you don’t miss it. Thanks for your interest in my recipe.

  2. 5 stars
    Hello! Love your recipes and this one in particular. Always make these muffins when we have three bananas that are not eaten and get too ripe. My wife is allergic to eggs so all of your recipes are bomb dot com in our house hold. One question about the baking temps.

    I see in the notes it says 375 degrees for the 15-20 minute cooking time but in the recipe it says 350 degrees. Does the temp make a much of a difference? Have been using 350 since I discovered this recipe.

    1. Hey Robert! Thank you so much for your kind words—I’m thrilled to hear that my recipes, especially the banana muffins, have become a household favorite for you and your wife! 🥳 It’s awesome to know that they’re helping you put those ripe bananas to delicious use! 🍌 Now, onto your question about baking temps. You’re absolutely right to notice the discrepancy! It’s a typo and it’s fixed now. While both temperatures can work, they do make a bit of a difference in baking time and texture. The 350 degrees temperature tends to result in a slightly softer texture, while 375 degrees might give you a slightly firmer crust. If you ever have more questions or need baking advice, I’m here to help … Happy baking!

    1. Kello Kery! Yes, you can, but keep in mind that the texture might be slightly different. Thanks for your interest in my recipe. Please come back and let me know how you like it =)

  3. I tried your eggless banana chocolate chip muffins and they were yummy and delicious. Came out excelent! Thank you for sharing the recipe.

  4. 5 stars
    Great recipe. Next time I’ll add a little cinnamon. It wasn’t listed in the ingredients but you did mention it before and I ended up not putting any in. My daughter is allergic to eggs and nuts so I have been trying quite a few of your recipes. All of them so far have been great
    These muffins turned out great too!

    1. Hello SRR – For mini muffins, bake for 11-13 minutes at 350°F the entire time. Thanks for your interest in my recipe. Please come back and let me know how you like it =)

  5. 5 stars
    This is the perfect recipe for when my son is craving chocolate chip muffins! These are so good and the recipe is so easy to follow! Thank you sooo much for sharing 💙