These Eggless Banana Chocolate Muffins are dreamy-tender in the center, rich, moist, and uber chocolatey! Perfect with coffee or milk, as an snack, dessert, and even breakfast. The recipe includes step-by-step instructions and lots of tips. Eggless Sugar Donut MuffinsEggless Sugar Donut Muffins, and Eggless Banana Crumb Muffins are some of my favorite eggless muffin recipes to try.

bitten Eggless Banana Chocolate Muffin over a dark surface.

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.

Eggless Banana Chocolate Muffins over a dark blue surface with chocolate chips around them.

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.

How to Make Banana Chocolate Muffins without Eggs

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

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.

Eggless Banana Chocolate Muffins batter in a stand mixer bowl.

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 5 – Bake

Bake for 22-25 minutes until the tester comes out clean.

baked Eggless Banana Chocolate Muffins in a muffin pan.

Quick Baking Tips

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

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. 

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.

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.

a muffin tin with bake Eggless Banana Chocolate Muffins.

Frequently Asked Questions

Can I substitute the sweetened condensed milk for sugar?

I honestly haven’t tested this muffin recipe with regular sugar, so I am not sure how they turn out. Let me know how they turn out for you!

Can I use Greek yogurt instead of regular yogurt?

Yes, you can! Same amount.

How soon do you remove muffins from the muffin pan after they are done baking?

I recommend removing the muffins from the pan after 5 – 10 minutes.

Can I make mini muffins instead?

Absolutely! Bake at 350º F (180º C) for about 12 – 15 minutes. Makes about 24 mini muffins.

bitten Eggless Banana Chocolate Muffins showing it moist inside texture.

More Eggless Chocolate Recipes You’ll Love!

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Recipe Card 📖

bitten Eggless Banana Chocolate Muffin over a dark surface.

Eggless Banana Chocolate Muffins

Oriana Romero
These Eggless Banana Chocolate 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 for breakfast. 
3.75 from 27 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins

Equipment

Ingredients
 

  • 1 cup (140 g) pastry whole wheat flour (see notes)
  • 1/2 cup (50 g) natural cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 medium ripe bananas, mashed (about 225 g)
  • 1/2 cup (145 g) sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1/4 cup (65 g) applesauce
  • 2 tablespoons canola, vegetable or coconut oil
  • 1/2 cup (120 g) plain yogurt
  • 3/4 cup (150 g) mini chocolate morsels, divided (semi-sweet or dark)

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 oven to 350º F (180º C). Line a 12 cup muffin pan with paper liners.
  • In a medium bowl, whisk together the pastry 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 yogurt. Mix until combined. Add dry ingredients; mix until just combined. Stir in 1/2 cup of chocolate chips. Note: You can definitely make these without an elctric mixer, just mmash the bananas with a fork, and then mix in a bowl until well combine.
  • 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.
  • Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. 
Oriana’s 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.
Store: Muffins can be stored in an airtight container at room temperature for up to 3 days.
Freeze: These muffins can also be frozen for up to 3 months. Unthaw in the refrigerator and then bring to room temperature. Warm up in a 300°F oven for 4 to 5 minutes or in the microwave, if desired.
For mini-muffins: Bake at 350°F for about 12 – 15 minutes. Makes about 24 mini muffins.
Extra Tips:
  • Measure the ingredients correctly. I highly recommend using a kitchen scale.
  • 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. 
 
For more tips and tricks, check out my How To Get Extra Tall Muffins post!
 
 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: 192kcalCarbohydrates: 31gProtein: 4gFat: 6gSaturated Fat: 2gCholesterol: 6mgSodium: 168mgPotassium: 289mgFiber: 3gSugar: 17gVitamin A: 80IUVitamin C: 2.9mgCalcium: 82mgIron: 1.1mg

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 192
Keyword banana chocolate eggfree Eggless muffins

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.

Originally posted in March 2017, photos were replaced in September 2022, and post content was edited to add more helpful information.

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3.75 from 27 votes (23 ratings without comment)

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18 Comments

  1. 5 stars
    My grandson (and the whole family) LOVE these moist delicious muffins! Always looking for egg free recipes due to his severe egg allergy and this is a keeper! Can’t wait to try more of your eggless recipes. Many thanks!

    1. Hello Jessie! I’m so glad you both loved this recipe and that my recipes are helpful to you and your family. Thank you for sharing your wonderful feedback and review. xo

  2. My granddaughter is allergic to eggs, I try to make everything egg free, so far I can only do cookies , I’m hoping to master cakes.

    1. Hello Kimberly! I am sure you will. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!

    1. Hello Nimita! I am sorry but I haven’t tested this recipe substituting the applesauce for yogurt, but I think it could work fine. I am not sure how the substitution will affect the outcome though. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?

    1. Hello Simran! I am sorry but I haven’t tested with melted chocolate, however, if you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.?

    1. Hello Smita! Sorry but I haven’t tested this recipe without sweetened condensed milk. If you want to try I would suggest to use maple syrup or agave. Please let my know how they turn out. Thanks!

  3. Made the eggless chocolate banana cupcakes as cake in 9by13 pan. Doubled receipt as you suggested. Came out wonderful. Another keeper for our family. ❤️❤️Nonna mary

    1. Hello Sangeeta! In theory…yes you can but the texture will be very different. In my opinion, flaxseed eggs make baked goods very gummy. Thanks for your interest in my recipe. Please come back and let me know how you like it =)