Banana Chocolate Chip Muffins


(from 70 reviews)
179
Banana Chocolate Chip Muffins

These days we end up having a lot of over ripe bananas. I think its the warm temperature. So I have been freezing sliced bananas to prepare smoothies and milkshakes and have also been baking with it. I tried a couple of recipes including the chocolate banana cake and a banana muffin recipe. I have posted a recipe for chocolate chip banana muffins earlier and received feedback from some of the visitors that it didn't turn out as good as expected. Actually it came out well and tasted pretty good. Since some of them didn't get it right I decided to try another recipe and here it is.

I found this recipe for banana chocolate chip muffins in the Taste of Home baking book. I have used bananas itself as an egg substitute and have increased the quantity of baking powder. These muffins came out as good as the previous recipe. It raised perfectly and tasted very good too. I would say that its pretty much low in fat too with just 1/3rd cup of canola oil. Everybody in our house liked it and so did my neighbor's family too.

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Banana Chocolate Chip Muffins Recipe

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Prep TimeCook TimeMakes
15 Mins20 Mins12 regular size muffins.
AuthorCategoryMethod
MuffinsBaking
Banana Chocolate Chip Muffins
5.0 from 70 reviews
Don't throw away those over ripe bananas sitting on the counter. Bake these very simple yet delicious chocolate chip banana muffins and I promise that you will stop eating bananas to let them ripe to make these muffins over and over again.
Dry Ingredients:
  • 2 cups All Purpose Flour
  • 3/4 cup Sugar
  • 1/2 cup Oats (I used quick cooking oats)
  • 3/4 teaspoon Baking Soda
  • 3/4 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 3/4 cup Miniature Semisweet Chocolate Chips
Wet Ingredients:
  • 1/3 cup Oil (I used Canola)
  • 1 and 3/4 cups Mashed Ripe Bananas (about 3 medium)
Procedure:
  1. Preheat oven to 375F/190C for 15 mins. Lightly grease and line the muffin tin with paper liners.
  2. I pureed the bananas using a hand blender with a tablespoon of water in a large mixing bowl. You could simply mash them with a fork or potato masher too.
  3. To the banana mixture add the sugar and oil; beat it well with a whisk or electric beater.
  4. To the wet ingredients add the flour, oats, baking soda, baking powder and salt; mix until just combined. Stir in the chocolate chips.
  5. Fill each muffin cup 3/4ths full; around 3 tablespoons per cup. Bake for 18-20 minutes or until a toothpick comes out clean.
  6. Cool for 5 minutes before removing from pan to wire rack. Do not leave it in the tin for more than 5 minutes because the paper liner will start giving out moisture and the muffins will become soggy.
My Notes:
  1. If you want to eat the muffins while it is still warm I would suggest spraying the paper liners with non stick spray, so that you can peel off the muffins easily or wait until its cooled completely to remove the paper.
  2. 3/4th cup of mini chocolate chips looks like a LOT while adding to the batter but the muffins did taste very good. So if you are health conscious you could substitute chopped nuts for some of the chocolate chips.

Nutrition Facts
Servings: 12
Per Serving% Daily Value*
Calories 239
Total Fat 7.8g12%
Saturated Fat 1.4g7%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 177mg7%
Potassium 171mg5%
Total Carb 41g14%
Dietary Fiber 2g8%
Sugars 18.8g
Protein 2.9g
Vitamin A 0% - Vitamin C 7%
Calcium 2% - Iron 10%
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179 COMMENTS

  1. This recipe came out great. I made a few substitutions though… I used 1 cup whole wheat flour/1 cup all purpose flour, decreased the sugar to 1/2 cup (sugar in the raw), 1/4 cup chocolate chips, and added 1/4 cup craisins. They were plenty sweet and delicious! I’ll probably reduce to 1/4 cup sugar next time.

  2. This is seriously the best. I substituted the sugar with agave syrup and my husband and I cant get enough. I have to hide them on him or there is none left by the end of the day. Great recipe!

  3. Tried these muffins yesterday and they came out so good !!! It was a super duper hit and my kids loved it ! The muffins were absolutely soft and yummy !!! Thanks for sharing the recipe.

    Thanks
    Sowmya

  4. Sosososoo delicious. I’ve made them multiples times and constantly get told that they are the best banana chocolate chip muffins around!
    I currently have a batch in the oven but this time I substituted the butter with coconut oil and the sugar with coconut sugar 🙂

  5. Thank you! These turned out great. I’ve tried others that seemed heavy and dense, not the case here. We have an egg allergy in the house, so good egg free recipes are important. Thanks again!

  6. Just made muffins from this recipe with 1 cup wheat flour, q cup maida and 1/2 cup oats. But my batter is too much hard. I add little water to mix it well. But then also its like lumpimg consistency. No water or milk required for this recipe?? Its not soft like muffins..little hard and sticky it comes out. Did I do something wrong?

    • Hi Anikta, I went and saw the recipe. It’s been a long time since I baked these muffins, so really don’t remember how the batter consistency was. But usually whole wheat flour and oats all need lot of liquid. Maybe that’s why it was too lumpy. Adding more water/milk would have helped if you felt that the batter was very sticky.

  7. I just made these today and since I didn’t have chocolate chips at home I used some sweet dates. OMG the best bannana muffins ever. Thank you for sharing a great recipe. My son has allergy to milk and egg so these are the best muffins for him. Thanks again.

  8. Was looking for a recipe without eggs since my boyfriend has high cholesterol. This recipe was perfect. The muffins came out excellent!!

  9. I tried this recipe and the muffins turned out to be perfect. I changed the proportions though. Made it with 1 cup whole wheat flour, 3/4 cup apf and 1/ 4 cup corn flour. I have found my perfect banana muffins recipe.

  10. Delicious! I used peanut butter chips and chocolate chips. I also used 1/2 a cup or sugar and 4 bananas. Very moist. Very scrumptious. Thank you for this recipe!

  11. Thanks for this recipe……I ran out of eggs so I search thru Internet what I can substitute for the egg til I found your recipe. I only change the oil to butter instead and half the recipe if this won’t work. Walla……this is for keep and will share to Facebook with a picture of how these turnout. I made a mini cupcakes(2/12 doz)

  12. […] virtually never keep around. So I wound up finding an entire site dedicated to egg-free baking, and this particular banana bread/muffin recipe, which is now my go-to one! Because holy crap, THEY WERE AMAZING. I normally never say this about […]

  13. As luck had it, I had a bunch of three bananas on the counter because I wanted to eat them and make smoothies. But I went to go pluck one off the bunch and that annoying thing happened where it won’t come off the stalk then winds up tearing the tops off ALL of them! So I immediately thought, “Banana bread!”

    I loathe eggs so I never keep them around unless I’m baking cakes for a party, so I figured there had to be an egg-free banana bread or muffin recipe for me to try since they’re a very sticky humectant. I’m very happy I found this recipe because I also learned a new method of making banana puree! I never thought to just put some water in the bowl and use my stick blender.

    The only things I did different was that I used coconut sugar and added a teaspoon of vanilla. I threw in some chocolate chips and walnuts. Soooo good! Very easy to mix up and the oats really make the muffins fluff up and make them nice and dense, you’d never guess these were egg-free. I actually had a little extra batter so I made 12 normal muffins plus one mega-muffin in a lined 5-oz ramekin. I’ll definitely make these again next time I have a banana fail. 🙂 And I’m psyched to find a whole site full of egg-free recipes!

    • Wow..what a detailed feedback. Thanks Rachel. I’m glad that this recipe turned out well for you. Happy egg free baking! 🙂

  14. This is the most amazing recipe. I make this for my son who is allergic to eggs and dairy and everyone who tries them can’t believe how good they taste. Thank you!!!!

  15. The recipe looks great.. I am yet to try it though..:-)
    But it is great that you reply to every message that you receive..Something I have rarely seen in many websites.. Keep it up!! Thanks

  16. […] Read More: https://www.egglesscooking.com/banana-chocolate-chip-muffins/ […]

  17. Omg these were good! I didn’t have eggs or butter on hand so I was thankful when I found this recipe but I honestly didn’t have high hopes. This is one of the best muffin recipes I’ve made :). We’ve been trying to cut down on animal products so now we will try your site for more ideas 🙂 Thanks so much!

  18. Hi,

    I made these and they turned out well. But one feedback I have is one Either needs to increase the quantity of wet ingredients or reduce the dry. Alternatively what might really helps is to have metric measurements.

  19. Second recipe of yours that I’ve tried and wow! They’re great! My son has multiple allergies inc egg. A very kind friend wants to make the children’s food at her son’s christening safe for my son and asked for recipes – she got this! Thank you! Which recipe shall I try next?!!!

  20. made these for breakfast today……ran out of eggs 🙂
    the flour i used 1 cup all purpose and 1/2 cup whole wheat and 1/2 cup a mixture of seed meals (pumpkin seed meal, flax meal, chia meal, sesame seed meal, sunflower seed meal and quinoa flour). Also, i used half the amount of sugar and on the top of the muffins i mixed crushed almonds with some honey and sprinkled that on top ……. they came out sooo good…. yummy… just the right amount of sweet…. my kids loved it too

    thank you for this recipe…. i’m definitely keeping this one

  21. Hi..thank you for the recipe. The muffins did turn out very good when I made them last week. I used whole wheat flour instead of the all purpose flour. Making 2nd batch today!!!

  22. Turned out great. It was fast and easy, tasty and fluffy too. I had 6 ripe banana, so I doubled the recipe. Didn’t have oats and chocolate chip so I used suji instead and left it plain. My six year old loved it. Glad and thanks for posting this recipe.

  23. I want make this for 2 year old son.so,can I substitute all purpose flour with regular wheat flour.did any one tried then plz let me know d quantity .

  24. Great recipe. I substituted dried coconut for the oats just to add another texture,and increased the baking powder and soda a tiny but to compensate. Turned out really well. I only made these because I had run out of eggs … but they will be a go to recipe from now on.

  25. hi i made these today with 50 percent each of whole wheat flour ant ground up oats came out fantastic . really happy!!!

  26. Great recipe. I’ve made them several times! Turned out perfectly. Today, instead of oil I used peanut butter!

    • It depends on the recipe. Let me know if this problem is pertaining to a particular recipe and I will suggest you changes if any.

  27. I made this recipe taking heed of the comments. Used SR flour and 3/4 teaspoon baking powder. As the bananas were not very ripe the mixture was quite dry so I added about 1/4 cup milk.
    The muffins were lovely, a light texture and a treat to eat. I will certainly make again.

  28. These muffins turned out delicious. I have a son that is allergic to eggs and nuts, he loved these and so did I!!! Thank you for a great recipe. Yeah!

  29. Hi, just wanted to say how glad I am to have found this blog, my son is allergic to eggs! I can’t wait to try these out for him… Thank you…

  30. Hi the recipe was a success & it tasted awesome. Just one thing that it was a bit rich and heavy. Is there anyway we can make it more light and fluffy?

    • Muffins/cakes with pureed fruit tends to be dense because of the fruit. You can may try using self rising flour or increase the baking powder by another 1/4 teaspoon.

  31. I only had two medium sized bananas and I had a zucchini that’s been sitting in the fridge for days! I blended the zucchini with about 1/2 cup milk and mixed it in with the banana. I also added a little extra sugar, a tsp of apple cider vinegar, and some cinnamon. I used about 1 1/2 cup whole wheat and 1/2 cup regular flour. They came out amazing! Super moist and yummy! I didn’t even need the extra sugar. Thanks so much for your amazing recipes. Last week I tried the pumpkin choc chip muffin and used sweet potatoes. They were sooo yummy as well!

  32. Made them in mini loaf pans and they turned out excellent only thing is I baked them at 400F for 10 mins and then reduced the temperature to 375F. They taste awesome and the texture is cake like . Great work .Thanks for the recipe.

  33. Thanks, tried it yesterday. I halved the quantity n used 50 50 mix of maida n whole wheat flour. It still came out very yummy, a bit dense but overall very good.

  34. Hi Madhuram, I made your eggless banana muffins for my daughter’s 11th birthday. They came out awesome…. Soft and perfect. I served them with little toffee sauce on top.
    Got rave reviews…Thanks to you. Keep up the good work.

  35. I tried these today… Muffins puffed up really fast but they were kind of soggy and chewy. I followed the recipe exactly but no idea what went wrong. The batter was too thick though. I would really like the muffins to come out less moist and soggy. Any suggestions why this happened? Thanks a ton for the recipe.

  36. Just wondering if I could make these eggless muffins with butter instead of oil . . .do you have an idea of how much would be appropriate?

    Thanks. My little one has an egg allergy so finding your site has been great

  37. My daughter is allergic to peanuts, green peas and generally all legumes, and is highly intolerant to wheat and eggs, so baking is a wee bit challenging to appease a 3 year old!
    I will try this with my namaste flour replacement and hope it works!!

    Bookmarked your page to look for more recipes!
    Thanks!

  38. My first ever muffins came great!!! Had no paper liners so did it w/o them [The muffins came out in prefect shape… but its waiting for my cleanup :)]. Added a few strokes of my own: I replaced half of the oil with homemade unsweetened applesauce. Increased the amt of baking powder. Added extra milk for getting a pour-able consistency because my batter was quite thick and I had a feeling that it might come out dense. And topped with some walnuts!!! They came nice, light and moist AND puffy AND it wasn’t too sweet (just the way i liked it). Wow that did make my day!!! 😀

    Thanks so much for the recipe. Been following for quite a while since I was looking for eggless recipes to bake. This place is a sure heaven for all of us who can’t/won’t use eggs.

    Request you to make some more videos 🙂 And kudos to you!!! Mikkaa Nandri 🙂

    • You’re welcome Meera. I’m glad that you liked these muffins and thanks a lot for your generous compliments. We will try to post more videos. The editing work is so time consuming that my husband hardly finds time to do it these days. Hopefully we will be able to do some in the future. It would be very nice if you could rate the recipes henceforth. Thanks.

  39. Is it possilble to make these without the paper liners? I normally just grease the tray for my muffins, but since I’ve never muffin with bananas before, I want to know if they stick too much.

  40. Hi Madhuram, I made these muffins today, it came out very well and was tasty. My kids loved it. Thanks for the recipe.

  41. Just made these muffins with my 2 year old, my 3 bananas didn’t make 1 3/4 cups so I topped it up with applesauce. We made it as mini muffins, so the recipe made 48 minis and I baked them for 10 mins. Great recipe!

  42. Hi madhuram
    I made these first with APF and Then with WWF , both turned out extremely nice…and it took exactly 10 mins to mix and 20 mins to bake, wow! That was simple and easy!and what a great way to use bananas ! My 6year old is fussy with nuts and bananas , but thanks to your recipe he polished these off in no time…very nutritious too, and I could serve it to my vegetarian friends as well so no leftovers!
    Thanks , keep up the good work
    Neerja

  43. HI,

    Tried this receipe. Tastes good for those who prefer less sugar. Honestly my kids didnot enjoy coz the sugary content is less. Elders enjoyed as it tasted just perfect. May be next time i shall add 1 cup sugar instead of 3/4th to this receipe and see.

    • Thanks for trying it Laxmi. In our house we generally prefer less sweet baked goods. Did you add chocolate chips? There is an option to rate the recipe, so you could if you want to.

    • Any pureed fruit should be fine including applesauce. You may have to increase the quantity of sugar though because ripened bananas are naturally sweet.

  44. I had to google eggless muffins this morning because, as usual, we are out of eggs. And also didn’t have enough banana or chocolate chips. I used half an apple, thinly sliced and two large, very ripe, bananas. I also cut the oil down to 1/4c. They were delicious!
    Excellent recipe. Next time I won’t curse when I see that no one has replaced the eggs….

  45. I tried this twice,turned out so nice and infact it is my first baking attempt and my kids loved this like anything and esp my daughter who turned 10 today loved this a lot as i made her fav one.Thanks a lot for the recipe.

  46. I just made these and wow! just wha I hoped for. Only change I will make is that I will use walnots instead of chocolate chips. I sprinkled decorating sugar on top, what a picture. Thanks

  47. I made these today and they were very tasty. I think I mixed too much at the end. It was not a liquid batter but a lot thicker, like cookie dough. They were not as fluffy as I like, but the kids loved them! Maybe I’ll try it again and see how it works!

    • Denise overmixing does make the muffins/quickbreads denser than light. You could add some liquid (water/milk) if the batter is thick.

      • thank you for your input! I also realized that after putting them in a ziploc bag and waiting til the next day to try again made them better! Maybe just letting them set? I don’t know. But I can’t stop eating them! ha!

  48. Hi,
    If I replace APF with whole wheat flour, do I need to make any changes
    to the other ingredients …or I can leave the rest as it is ?

    thanx
    meera

    • Meera, from my personal experience somehow I don’t like the taste of banana muffins made with whole wheat flour because they taste like South Indian appams (paniyarams). So If you haven’t tried whole wheat flour but would like to experiment with it, start trying with 1 cup of APF and 1 cup of WWF. I also have read that using freshly squeezed orange juice while baking with whole wheat flour would give better results. So for this recipe you may try using 1 and 1/2 cups of mashed banana and 1/4 cup orange juice. Also make sure that you do not overmix the batter. The more you mix the more dense/tough the muffins will be. Some lumps in the batter is okay too.

      • dear Madhuram, I tried the muffins yesterday…and they came
        out just perfect. I made few changes : I added two Tb of Flaxseed
        (immersed in hot water for 20 min) and 1 tspn of Cinnamon to it.
        yesterday they were smelling of banana but today it’s gone.
        the muffins were ready in dot 20 min.

        thanx a lot.

  49. i tried the without choco-chips and oats version..however i added
    vanilla essence,pistachios and semisweet chocolate(i dont like it) …also i
    replaced oil with white butter( i know the amount of calories)…
    the muffins are a big hit …the crust was over by the time the
    muffins cooled..great recipe for vegetarians..thanx

    keep up the good work
    god bless
    Benita

  50. Hi Madhuram,
    Thank you for the wonderful recipe. Like you mentioned in the
    beginning, your previous recipe did not turn out well. I had
    tried that once.

    But this one is superb. I tried ur recipe (exactly) last week, and
    it turned out superb. After that I have tried the recipe again
    twice with but, this time I replaced oats with walnut, and sugar
    with brown sugar. It turned out really good as well, and my guests
    simply loved it! Thank you again for sharing 🙂

  51. Hi Madhuram,

    Yummy muffins. My 2 year old son liked it very much. I used 1/4 cup each of walnut, choco chips and raisins, instead of 3/4 cup of choco chips and it tasted great.

  52. Hi there……the recipe was so simple and sure very healthy…i tried it out today but somehow, found that the outcome was not as I had expected. The out layer of teh muffine is pretty hard and the color is no wher near to what your muffin pictures show, I used 2 bananas instead of 3 as mentioned in the recipe – can that be a reason?

    • Kavitha, by outer layer do you mean the muffin tops? That could be because of higher oven temperature, or baking for more time than mentioned. Also bananas add moisture and softness to the muffin. So leaving it out could also be the reason. Since you omitted 1 banana, you should have compensated it with some other liquid like milk etc, so that the muffin batter would have been in the correct consistency.

  53. Hello,

    I like your recipes especially since they are eggless and easy.

    I tried these banana chocochip muffin and just like Wendy, my batter was also so dry that I could mix in all the dry ingredients in it. I also added some milk and the batter was still very thick and sticky.
    The muffins tasted good but were thick and a little sticky. could it be because of insufficient baking powder or some other problem.
    Please suggest.

    • I think it depends on how ripe the bananas are and how much you get mashing it. So depending on that you may have to add some more liquid to the batter.

  54. hi madhurams

    Thanks for your reply…. i keep trying your recipes but this banana chocolate chip muffin was the best…it was so yuuuuummmmyyyyyyy that i could not stop eating them all. thanks for all your great recipe. take care

  55. i made the banana muffins which were devoured bymy husband and i in two and a half days. this morning i substituted pumpkin for banana, and with a few spices i hope they turn out just as good! i LOVED the bits of oatmeal for texture. what a perfect and easy recipe! thank you!

    You’re welcome Beth and that’s a wonderful idea for pumpkin spiced muffins especially that the holiday season is nearing.

  56. Hi Madhu,
    I tried these muffins yesterday and they turned out awesome. My finicky 2 year old ate one full muffin all by herself 😆 Thanks for the recipe..

    That’s great Gayathri. Thank you very much for the feedback.

  57. Hi,
    I just made these muffins and they’ve turned out yummy!
    The mix was very dry though, I couldn’t mix all the flour in so I added a little milk, it was still very thick, a bit like scone mix. Still they rose a little and I’ve just tested one still warm from the oven and YUMMO!
    Thanks again.
    Wendy

    Hmm…my batter wasn’t as dry. Thanks for trying it Wendy.

  58. Thank you,thank you for this recipe. My 6 year old son has an egg allergy so I am always happy to find goodies I can make for him. I just pulled the muffins out of the oven and they are beautiful and the smell of them in the oven was amazing. Very good recipe.

    You’re welcome Nadine.

  59. Lovely clicks and a good recipe. Oats in the recipe adds the extra punch in the Muffins. Love to be here. Best wishes.

    Thanks Sanjeeta.

  60. Thanks Madhu for this recipe.. I tried it and it came out very nice. I have a question. Can I put whole wheat flour instead of all purpose flour.

    You’re welcome Anuradha. I’m all fan for healthy baking but somehow I feel that whole wheat flour in banana muffins usually taste like the South Indian appams. I have tried it twice and both the times it tasted like appams only which I did not relish. That’s why I chose to use all purpose flour itself. I guess you have to try it for yourself to see if you like it.

  61. Madhu, kindly tell me can I put some milk powder & cherries n can I use refined oil instead of canola oil?

    Triveni you can use any flavorless oil including vegetable oil and sunflower oil. Cherries is also ok, you can susbtitute it for some of the chocolate chips, but not sure about milk powder.

  62. Thanks Madhu for this wonderful eggless muffins.My son like bananas very much.I’m sure he is going to love it.

    You’re welcome Triveni.

  63. Ingredients for Chocolate Monday, Aug 16th…

    I liked your entry and I’ve added a Trackback to it on my weblog! JB…

  64. hey Madhu,

    I am thinking of making these sugar free. Any ideas on how it will be if I use Splenda instead of sugar?

    Hi Smitha, I have heard that Splenda can be substituted measure to measure for sugar. So I guess it should be fine. Although I see that baked goods cook faster when using Splenda. Check this link for further details. http://www.splenda.ca/cooking-baking.aspx

  65. Have you ever tried using olive oil instead of canola oil? Any idea how it will affect the recipe.. Too strong flavor?

    Thanks again for wonderful recipe!

    No Naisha. Though I did try one cookie recipe which originally called for light olive oil and I did use it and baked the cookies. But I didn’t like the cookies for some other reason. The flavor of olive oil was not that pronounced.

  66. Thanks Madhu for the awesome recipe…!!
    This is the second recipe of yours that i have tried within two days… I am already your fan… Muffins turned out too good!!

    One question though.. my muffins had very minute black fibres. Not that they affected the taste in any way. Just wanted to know if you had too… Btw, half of my bananas were frozen.. Could that be the reason for those fibres?

    That was so quick Naisha. Thanks for trying out the recipes. The black fibre is definitely from the bananas. I too had a little, but it was not noticed by anybody else other than me and the bananas I used were very ripe. Thawed, frozen bananas could also be the reason. I once froze mashed bananas and after thawing I noticed that it turned so black, which didn’t look appetizing for me. So these days I just freeze sliced bananas and use it instead of ice cubes in milkshakes and smoothies. I call them special ice cubes because my son doesn’t let me add it if I say its frozen bananas. He enjoys his sugar free avocado milk shakes sweetened with these banana ice cubes very much.

    • Whenever I have over ripe banana, I just throw in Freezer. When making muffins, just make few prics with knife and thaw them in microwave for 1 minute or 2 and squeeze it out….works very well and does not change the color either.

  67. wow, thakns dear. banana muffins are my favorite and with chocolate, wow, thanks for this eggless recipe 🙂

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