Easy Eggless Banana Chocolate Chip Muffins

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

Easy Eggless Banana Chocolate Chip Muffins

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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 287kcal

Author Oriana Romero

Equipment

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

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.

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.

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

Nutrition