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eggless chocolate chip banana muffins recipe by deepali ohri
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Eggless Chocolate Chip Banana Muffins

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 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.

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

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.
Author: Deepali Ohri
Course: Breakfast, Dessert, Snack
Cuisine: International