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eggless chocolate chip banana muffins recipe by deepali ohri
Deepali Ohri

Eggless Chocolate Chip Banana Muffins

Moist, warmly spiced, and loaded with chocolate — these eggless chocolate chip banana muffins are a one-bowl small batch recipe that uses up overripe bananas and delivers big flavour. No eggs, no mixer, no fuss.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 Muffins
Course: Breakfast, Dessert, Snack
Cuisine: International
Ingredients Method Video Notes

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

Method
 

  1. In a small bowl, combine 4 tbsp milk and 1 tsp apple cider vinegar. Stir and set aside for 5 minutes to make buttermilk.
  2. In a large mixing bowl, mash the overripe bananas well with a fork until smooth.
  3. Add buttermilk, oil, vanilla extract, almond extract, and brown sugar to the mashed bananas. Whisk until well combined.
  4. Add melted butter and whisk again until fully incorporated.
  5. Sift in the all-purpose flour. Add baking powder, baking soda, cinnamon powder, and allspice.
  6. Fold gently with a spatula until just combined. Do not overmix.
  7. Fold in the chocolate chips.
  8. Line a muffin tray with 6 paper liners. Fill each liner with 2 scoops of batter.
  9. Top each muffin generously with dark chocolate callets.
  10. Bake in a preheated oven at 180°C for 35–40 minutes, or until a toothpick inserted in the centre comes out clean.
  11. Allow to rest in the tray for 10 minutes before removing. Enjoy warm!

Video

Notes

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.