Go Back
bitten Eggless Banana Chocolate Muffin over a dark surface.
Print

Eggless Banana Chocolate Muffins

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. 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 192kcal

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)

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. 

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.

Nutrition

Calories: 192kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 168mg | Potassium: 289mg | Fiber: 3g | Sugar: 17g | Vitamin A: 80IU | Vitamin C: 2.9mg | Calcium: 82mg | Iron: 1.1mg