There is always that one banana. You know the one. It sits at the edge of the fruit basket getting softer every day, turning spotty while everyone reaches past it for something else. In our house, that banana is not waste. That banana is a sign that something warm is about to come out of the oven.
I made these muffins on one of those ordinary afternoons — the kind where you are not planning to bake, but the kitchen pulls you in anyway. Two overripe bananas, a generous handful of chocolate chips, and the quiet satisfaction of having something fresh and homemade ready by the time the house fills up again. No elaborate plan. No special occasion. Just baking because the bananas were ready and so was I.
What I love about these muffins is that they ask nothing complicated of you. One bowl. Simple steps. No eggs. No mixer. The cinnamon and allspice in the batter are my own addition — just a small thing, but it turns a good banana muffin into one that makes people ask what is in it. Six muffins come out of the oven smelling like a warm hug, and in this house, they never last long enough to cool completely. Let’s bake.
About This Recipe
These eggless chocolate chip banana muffins are soft, moist, and deeply flavoured with overripe banana, warm spice, and pockets of melted chocolate throughout. The method is a simple one-bowl wet-and-dry technique — no special equipment needed. The homemade buttermilk keeps the crumb tender, the melted butter adds richness, and the brown sugar gives a gentle depth that white sugar simply cannot. Eggless, fuss-free, and genuinely delicious.
What You Will Need — And Why
Overripe bananas — The riper, the better. Brown and spotty peels mean sweeter, softer, more flavourful bananas. This is not the recipe for a just-turned-yellow banana.
Homemade buttermilk (milk + apple cider vinegar) — We are making our own buttermilk by combining milk and apple cider vinegar and letting it sit for five minutes. It tenderises the crumb and gives the muffins a very faint tang that balances the sweetness beautifully.
Oil — Coconut oil or vegetable oil — either works. Oil keeps the muffin moist even the next day, which butter alone cannot always do.
Melted butter — Added after the initial wet mix, this gives the muffins richness and that warm, rounded depth of flavour.
Brown sugar — It adds a gentle molasses note that pairs perfectly with banana. Do not swap for white sugar if you can help it.
Vanilla extract + almond extract — Vanilla is the base. The almond extract is optional, but I highly recommend it — just a teaspoon adds a warmth that makes you wonder what the secret is.
All-purpose flour — Sifted into the wet mix for a lighter, more even crumb.
Cinnamon + allspice — This is the combination that makes these muffins feel like more than just banana muffins. Cinnamon is warm and classic, allspice adds a quiet complexity. Neither overpowers.
Chocolate chips + dark chocolate callets — Chocolate chips go into the batter, and dark chocolate callets go on top before baking. The top ones melt into glossy pools of chocolate. Be generous.
Substitutions
- No apple cider vinegar? Use white vinegar or fresh lemon juice in the same quantity.
- No almond extract? Simply leave it out — the muffins are lovely without it.
- No brown sugar? Raw sugar works, or jaggery powder in a pinch (it will darken the colour slightly).
- No dark chocolate callets for the top? Use extra chocolate chips or roughly chopped dark chocolate.
- No coconut oil? Any neutral vegetable oil works perfectly.
Tips for Perfect Muffins Every Time
- Do not overmix. Once the flour goes in, fold gently with a spatula. Overmixing develops the gluten and gives you a dense, tough muffin. Stop as soon as no dry flour is visible.
- Riper bananas = better muffins. The blacker the peel, the more natural sweetness and banana flavour you get in the batter.
- Two ice cream scoops of batter per liner is exactly the right fill for a domed, bakery-style muffin top.
- Check at 35 minutes. Insert a toothpick in the centre — if it comes out clean or with a few dry crumbs, they are done. Wet batter means they need more time.
- Let them rest for 10 minutes in the tray before removing. They firm up beautifully as they cool.
How to Make — Step by Step
- Mix 4 tbsp milk with 1 tsp apple cider vinegar in a small bowl. Set aside for 5 minutes to make buttermilk.
- In a large mixing bowl, mash the two overripe bananas well with a fork.
- Add buttermilk, oil, vanilla extract, almond extract, and brown sugar to the bananas. Whisk until well combined.
- Add melted butter and whisk again.
- Sift in the all-purpose flour. Add baking powder, baking soda, cinnamon powder, and allspice.
- Fold gently with a spatula until just combined — do not overmix.
- Fold in the chocolate chips.
- Line a muffin tray with 6 liners. Fill each with 2 scoops of batter.
- Top generously with dark chocolate callets.
- Bake at 180°C for 35–40 minutes until a toothpick inserted in the centre comes out clean.
Watch the Full Video
Watch me make these from start to finish — every step, every tip, right here:
Eggless Chocolate Chip Banana Muffins
Ingredients
Wet Ingredients
- 2 overripe bananas (approx. 240g, mashed)
- 4 tbsp milk (60g)
- 1 tsp apple cider vinegar
- 2 tbsp oil — coconut oil or vegetable oil (26g)
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- ½ cup brown sugar (100g)
- 4 tbsp butter (melted (60g))
Dry Ingredients
- 1¼ cup + 4 tbsp all-purpose flour (150g)
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp cinnamon powder
- ¼ tsp allspice
Mix-ins + Topping
- ¾ cup chocolate chips (generously heaped (approx. 120g))
- Dark chocolate callets — for topping (as needed)
Instructions
- In a small bowl, combine 4 tbsp milk and 1 tsp apple cider vinegar. Stir and set aside for 5 minutes to make buttermilk.
- In a large mixing bowl, mash the overripe bananas well with a fork until smooth.
- Add buttermilk, oil, vanilla extract, almond extract, and brown sugar to the mashed bananas. Whisk until well combined.
- Add melted butter and whisk again until fully incorporated.
- Sift in the all-purpose flour. Add baking powder, baking soda, cinnamon powder, and allspice.
- Fold gently with a spatula until just combined. Do not overmix.
- Fold in the chocolate chips.
- Line a muffin tray with 6 paper liners. Fill each liner with 2 scoops of batter.
- Top each muffin generously with dark chocolate callets.
- Bake in a preheated oven at 180°C for 35–40 minutes, or until a toothpick inserted in the centre comes out clean.
- Allow to rest in the tray for 10 minutes before removing. Enjoy warm!
Video
Notes
- Use very ripe, deeply spotted bananas for maximum flavour and natural sweetness.
- Almond extract is optional but adds a lovely warmth — a little goes a long way.
- Do not overmix once the flour is in. Fold only until no dry flour is visible.
- Two ice cream scoops of batter per liner gives a beautiful domed top.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
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Tried this recipe? Leave a comment below — I love knowing how your muffins turned out! And if you are new here, subscribe to my YouTube channel for new baking videos every Wednesday and Saturday. 💛
