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, as a dessert, and even for breakfast.Â
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 Muffins Recipe
These scrumptious muffins are loaded with high-quality cacao, chocolate chips, and sprinkled with more of the same: C.H.O.C.O.L.A.T.E.
Eggless Banana Chocolate 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 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 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.
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).
- 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.
Store
Muffins can be stored covered at room temperature for 3-4 days, then transfer to the fridge for up to 1 week.
Freeze
Muffins can also be frozen for up to 3 months. Cool muffins completely then wrap them with foil or freezer wrap and place in freezer bags.
Bring back your passion for baking, even if you cannot use eggs!
How To Unthaw 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, or in the microwave for 10 – 15 seconds if desired.
Quick Baking Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven 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.Â
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time 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.Â
More Eggless Chocolate Recipes You’ll Love!
- The Best Eggless Chocolate Cake Ever
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
- Easy Eggless Banana Chocolate Chip Muffins (Bakery-Style)
- Eggless Chocolate Crinkle Cookies
- Eggless Chocolate Cheesecake
- More recipes…
Eggless Banana Chocolate Muffins
Equipment
IngredientsÂ
- 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)
InstructionsÂ
- 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 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.Â
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven 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.Â
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time 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.Â
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, 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 January 2020, and post content was edited to add more helpful information.
