Eggless Banana Muffins

5 from 86 votes

Got ripe bananas on hand? These eggless banana muffins bake up soft, fluffy, and perfectly domed without any eggs.

Prep Time15

Cook Time20

Cooling Time10

Total Time45

Method: Baking

Course: Muffins

Servings: 12 muffins

Ingredients

Part 1:

1 and ¾ cups mashed banana about 3 medium
¾ cup sugar
⅓ cup oil
1 teaspoon vanilla extract optional

Part 2:

2 cups all-purpose flour
½ cup quick cooking oats
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon ground cinnamon optional
½ teaspoon salt
¾ cup miniature semisweet chocolate chips
2-3 tablespoon milk or water as needed

Instructions

Preheat the oven to 400°F. Line a muffin tin with paper liners and lightly grease them with cooking spray.
In a large bowl, combine the mashed banana, oil, sugar, and vanilla extract if using. Beat until smooth and well combined.
Add the flour, oats, salt, baking powder, baking soda, and cinnamon. Mix just until combined.
If the batter looks too thick, add 2 to 3 tablespoons of milk or water to adjust the consistency. Fold in ½ cup chocolate chips.
Divide the batter evenly between the muffin cups, filling each about three quarters full. Top with the remaining chocolate chips.
Bake at 400°F for 5 minutes. Reduce the oven temperature to 375°F and bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean.
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.

Notes

¾th cup of mini chocolate chips looks like a LOT while adding to the batter but the muffins do taste very good. So if you are health conscious you could substitute chopped nuts for some or all of the chocolate chips.

Nutrition