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Eggless Banana Chocolate Chips Muffins

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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.

stack of 3 eggless chocolate banana muffins with chocolate chips

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!

bunch of eggless banana chocolate muffins

The batter is studded with banana flavors, which melds perfectly with the chocolate.

How to make Banana Chocolate Chips Muffins without eggs

  1. Preheat oven to 350º Line a 12 cup muffin pan with paper liners.
  2. In a medium bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda and salt.
  3. 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.
  4. Use a large cookie scoop (about 3 tablespoon) to distribute batter amongst the prepared muffin pan.
  5. Sprinkle the remaining mini chocolate chips onto the top of each muffin.
  6. 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).

eggless banana chocolate batter in a mixing bowl

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.

eggless banana chocolate muffins in a muffin tin

kid's hand grabbing a eggless banana chocolate muffin

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eggless banana chocolate muffing bitten

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!!!

Stack of Eggless Banana Chocolate Chips Muffins

Eggless Banana Chocolate Chips Muffins

Oriana Romero
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. 
3.16 from 13 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 12 muffins

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.
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.
 
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★ 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.

Nutrition

Calories: 192kcalCarbohydrates: 31gProtein: 4gFat: 6gSaturated Fat: 2gCholesterol: 6mgSodium: 168mgPotassium: 289mgFiber: 3gSugar: 17gVitamin A: 80IUVitamin C: 2.9mgCalcium: 82mgIron: 1.1mg
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Course Dessert
Cuisine American
Calories 192
Keyword banana chocolate eggfree Eggless muffins

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Originally posted March 2017, photos replaced in January 2020 and post content edited to add more helpful information.

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