Name: Eggless Banana Chocolate Chips Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup whole wheat flour ((see notes)); 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 3 medium ripe bananas, (mashed); 1/2 cup sweetened condensed milk; 1 teaspoon vanilla extract; 1/4 cup applesauce; 2 tablespoons canola or coconut oil; 1/2 cup plain Greek yogurt; 3/4 cup mini chocolate morsels, divided ((milk or dark))

These Eggless Banana Chocolate Chips Muffins are simply dreamy-tender in the center, rich, moist and uber chocolatey!

Perfect with coffee, or milk, as a snack, or as a dessert, and even breakfast. Eggless Sugar Donut Muffins, Eggless Sugar Donut Muffins, Eggless Banana Crumb Muffins are some of my favorite eggless muffin recipes to try.

Eggless Banana Chocolate Chips Muffins Recipe

Happy first day of March! To celebrate, I made us Eggless Banana Chocolate Chips Muffins. What better way to celebrate than with a whole bunch of chocolate muffins added into the mix, right?

These scrumptious muffins are loaded high-quality cacao, chocolate chips, and sprinkled with more of the same: C.H.O.C.O.L.A.T.E.

Eggless Banana Chocolate Chips Muffins are one of our family’s favorite treats; They’re superbly yummy with coffee, or milk, as a snack, or as a dessert, and even breakfast…if you’re a sweet breakfast eater! They’re a very versatile treat.

They’re simply 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 batter is studded with banana flavors, which melds perfectly with the chocolate.

How to make Banana Chocolate Chips Muffins without eggs

Preheat oven to 350º Line a 12 cup muffin pan with paper liners.
In a medium bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda and salt.
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.
Use a large cookie scoop (about 3 tablespoon) to distribute batter amongst the prepared muffin pan.
Sprinkle the remaining mini chocolate chips onto the top of each muffin.
Bake for 22-25 minutes until tester comes out clean.

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

HOW TO STORE Eggless Banana Chocolate Chips Muffins

Muffins can be stored covered at room temperature for a 3-4 day, then transfer to the fridge for up to 1 week.

HOW TO FREEZE Eggless Banana Chocolate Chips MUFFINS

Muffins can also be freeze for up to 3 months. Cool muffins completely then wrap them with foil or freezer wrap and place in freezer bags.

HOW TO UNTHAW Eggless Banana Chocolate Chips MUFFINS?

Unthaw frozen muffins in the refrigerator and then bring to room temperature or warm up in the microwave or in a 300°F oven for 4 to 5 minutes, if desired.

LOOKING FOR MORE EGGLESS RECIPES?

The muffins turned out perfectly moist and tender, with just the right amount of sweetness.

They’re easy to make. They’re delicious. And they will easily satisfy any sweet tooth.

Enjoy!!!

Eggless Banana Chocolate Chips Muffins

These Eggless Banana Chocolate Chips Muffins simply dreamy-tender in the center, rich, moist and uber chocolatey! Perfect with coffee, or milk, as a snack, or as a dessert, and even breakfast.

Author Oriana Romero

3.34 from 12 votes

Print Pin

Dessert

American

banana, chocolate, eggfree, Eggless, muffins

Prep: 10 minutes

Cook: 25 minutes

Total: 35 minutes

Servings: muffins

Calories: 192kcal

Ingredients

1 cup whole wheat flour (see notes)
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 medium ripe bananas, mashed
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1/4 cup applesauce
2 tablespoons canola or coconut oil
1/2 cup plain Greek yogurt
3/4 cup mini chocolate morsels, divided (milk or dark)

Instructions

Preheat oven to 350º Line a 12 cup muffin pan with paper liners.
In a medium bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda and salt.
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.
Use a large cookie scoop (about 3 tablespoon) to distribute batter amongst the prepared muffin pan.
Sprinkle the remaining mini chocolate chips onto the top of each muffin.
Bake for 22-25 minutes until tester comes out clean.

Recipe Notes:

You can also use all-purpose flour, or a mix of whole wheat flour and all-purpose.

STORE: Muffins can be stored in an airtight container at room temperature for up to 3 days.

FREEZE: These muffins can also be freeze for up to 3 months. Unthaw in the refrigerator and then bring to room temperature or warm up in the microwave or in a 300°F oven for 4 to 5 minutes, if desired.

For mini-muffins: Bake at 350°F for about 12 - 15 minutes. Makes about 24 mini muffins.

LOOKING FOR MORE EGGLESS RECIPES?

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

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: Kitchen Scale

: Magnetic Measuring Spoons Set

: Glass Mixing Bowl Set

: 12-Cup Regular Muffin Pan

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