Banana Chocolate Chip Muffins

(from 69 reviews)
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.


Banana Chocolate Chip Muffins Recipe

Prep TimeCook TimeMakes
15 Mins20 Mins12 regular size muffins.
Banana Chocolate Chip Muffins
5.0 from 69 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)
  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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  1. 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.

  2. 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.

  3. 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.

  4. 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

  5. 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!

  6. 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.

  7. 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.


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