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Banana Chocolate Chip Muffins (eggless)

prep time: 10 min | bake time: 20 min | total time: 30 min

Got overripe bananas? Make the best Banana Choco Chip Muffins! These moist, tender muffins are loaded with sweet banana flavor and melty chocolate chips. Made with simple ingredients, they're naturally eggless and easy to make dairy-free too.

Home » Banana Chocolate Chip Muffins (eggless)

Banana Chocolate Chip Muffins

Name: Banana Chocolate Chip Muffins (eggless)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 45 g All Purpose Flour; 25 g Cane Sugar (or castor sugar); Pinch of Salt; 25 g Butter (melted; see notes for options); 60 ml Milk (at room temperature; see notes for options); 1 tsp Apple Cider Vinegar (or lemon juice ); 65 g Cane Sugar (or castor sugar); 1 tsp Vanilla Extract; 110 g Ripe Banana (1-2) (mashed to fine paste); 45 ml Vegetable Oil (or any neutral oil); 125 g All Purpose Flour; 3/4 tsp Baking Powder; 1/2 tsp Baking Soda; 1/8 tsp Salt; 1/2 tsp Cinnamon Powder; 40 g Chocolate Chips

I never throw out overripe bananas, they’re perfect for making these muffins! My family absolutely loves this recipe, and the best part is they travel really well, making them great for lunchboxes, road trips, or quick snacks on the go.

These muffins stay moist for days, and the chocolate chips make them feel like a treat without being overly sweet. This recipe is a small batch so it will make 6 muffins, I usually bake a double batch and freeze half so we always have some ready when cravings hit. It’s become one of our go-to recipes that I come back to again and again.

What You Will Need

6-cup or 12-cup Muffin Pan
Muffin Liners
Whisk
Mixing Bowl

Ingredients for Crumble Topping

All-Purpose Flour: Flour provides the structural base for the crumble topping by forming gluten when mixed with moisture. Its starches absorb butter and sugar, creating a tender, crumbly texture when baked.
Cane Sugar (or Castor Sugar): Sugar not only sweetens the topping but also caramelizes during baking, adding a golden color and subtle crunch.
Salt: Salt is a flavor enhancer that sharpens sweetness and rounds out spices like cinnamon.
Butter (melted): When melted into flour, butter coats the particles and creates a sandy texture that crisps up in the oven.

Ingredients for Banana Chocolate Chip Muffins (eggless)Recipe

Milk: This provides moisture and is combined with apple cider vinegar to mimic the texture and richness of buttermilk. If you are not dairy free feel free to use buttermilk instead of milk. If you want to make this recipe dairy free use any plant-based milk like almond, oat, or soy milk.
Apple Cider Vinegar : or lemon juice Helps curdle the milk, which creates a tender crumb for this eggless banana muffin. Skip this if you are using buttermilk.
Cane Sugar: or Castor Sugar adds sweetness, caramelization and balances the natural sugars from the bananas. Any sugar that you have on hand will work just fine.
Mashed Bananas: Overripe bananas are perfect for this recipe, providing both moisture and natural sweetness. They’re key to the rich banana flavor. If your bananas are not ripe, read below for tips on how to accelerate that process!

Oil: This adds moisture ensuring a soft, tender crumb. You can substitute sunflower oil with melted butter if desired.
All-Purpose Flour: Provides structure to the muffin. You can also use a gluten-free blend if needed.
Baking Powder & Baking Soda: These leavening agents help the muffins rise and create a light, airy texture.
Cinnamon: Adds warmth and depth to the banana flavor, enhancing the overall taste.
Chocolate Chips: Optional but a great addition. Chocolate chips bring bursts of chocolatey goodness throughout the loaf. You can use semi-sweet, dark, or even mini chocolate chips depending on your preference.

What Makes Muffins Bake Like Bakery-Style?

One simple trick to getting bakery-style muffins at home is how you arrange them in the pan.

Use a large muffin tray (more than 6 cups), space out the batter-filled cups by skipping every other one.This simple trick helps muffins bake more evenly and rise better.
Empty spaces between muffins allow hot air to circulate freely around each one.
Even heat on all sides promotes uniform baking and prevents uneven rising.

How to Ripen Bananas for Banana Chocolate Chip Muffins(eggless)?

Paper Bag Method: Place the bananas in a brown paper bag and loosely fold it closed. Adding an apple or another ripe banana can speed up the process. This traps the ethylene gas produced by the fruits, which helps ripen them faster. The bananas should be ready in 1-2 days.
Oven Method: Preheat your oven to 300°F (150°C) and place unpeeled bananas on a baking sheet. Bake for 15-20 minutes until the skins turn black. Let them cool before using. This method softens and sweetens the bananas quickly.
Microwave Method: Pierce the unpeeled banana a few times with a fork and microwave it for 30 seconds to 1 minute. This softens the banana, but be cautious as it won’t develop the same sweetness as naturally ripened bananas.

How to Make the Banana Chocolate Chip Muffins(eggless)

Prepare the crumble topping

To make the crumble topping, mix flour, sugar and salt in a bowl. Add the melted butter and stir with a fork until the mixture becomes clumpy and no dry flour remains. Place the bowl in the freezer while you prepare the cake so the topping bakes up extra crisp.

Prepare muffin batter

Preheat the oven to 390°F (198°C). Line a 6-cup or 12-cup muffin pan with 6 muffin liners. If using a 12-cup muffin pan line every alternate cup, this will bake tall bakery-style muffins.

In a bowl, combine milk and vinegar and let it sit for 10 minutes until slightly curdled. Add the sugar, vanilla extract and oil to the curdled milk, and whisk until the sugar is dissolved. Then, mix in the mashed banana until well combined.

Combine Dry Ingredients and Add Chocolate Chips

In a separate bowl, combine all the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. Gradually mix the dry ingredients into the wet mixture until fully combined and the batter is smooth. Fold in the chocolate chips.

Bake the Muffins

Fill each muffin liner to the rim with the batter, adding thick layer of chilled crumble topping if desired. Bake for 12 minutes at 390°F (200°C), then reduce the temperature to 350°F (175°C) and bake for another 8–10 minutes.

How to Store the Banana Chocolate Chip Muffins

To keep your banana muffins fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its shelf life, you can refrigerate it for up to a week. If you store it in the fridge take it out and let it get to room temperature or warm slightly before serving for the best flavor and texture.

Can You Freeze Banana Chocolate Chip Muffins?

Yes, these banana muffins freeze beautifully! Simply place it in a freezer-safe bag or an air tight container. It will keep in the freezer for up to 2 months. When you’re ready to enjoy it, thaw at room temperature or warm it in the microwave for a quick treat.

Banana Chocolate Chips Muffins(eggless) Recipe Frequently Asked Questions

Can I make this recipe dairy-free?

Absolutely! Use dairy-free milk substitute to keep this banana muffins dairy-free.

Why is my batter so thick?

Banana Muffin batter is naturally thicker than cake batter. This gives the muffins its tender, heartier texture, unlike the lighter texture of banana cake.

How do I store banana chocolate chip muffins?

Store in an air tight container. You can store it at room temperature for 2-3 days or in the fridge for 3-4 days.

Can I make banana muffins ahead of time?

Yes, in fact, banana muffins tastes even better when made a day ahead as it gives the flavors time to meld and the moisture to evolve.

What’s the best way to eat it?

These banana muffins are perfect when slightly warmed, either on its own or with a spread of butter. Enjoy it with a cup of coffee or tea for a cozy snack or breakfast.

How travel-friendly is this recipe?

Very travel-friendly! It is great for taking along on road trips, picnics, or even as a homemade gift. Store it in an airtight container and you’re good to go!

Can you freeze banana chocolate chip muffins?

These muffins freeze well for up to 2 months. Just be sure to wrap it tightly to prevent freezer burn.

How to freeze and thaw bananas?

If you have overripe bananas but aren’t ready to make bread yet, peel them and freeze them in an airtight bag. Thaw them in the fridge or at room temperature when ready to use.

Tips to Make Best Banana Chocolate Chip Muffins

Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with lots of brown spots on the peel.
Use room temperature ingredients: Milk, bananas, and other wet ingredients should be at room temperature for better mixing and texture.
Don’t overmix: Mix just until the ingredients are combined. Overmixing can make muffins dense and tough instead of light and fluffy.
Make it healthier: Swap half the flour for whole wheat or reduce sugar slightly.
Fill the muffin cups to the top: This helps create tall, domed muffin tops like bakery-style muffins.

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Meet Saloni

I’m a former pastry chef with a love for breads, cakes and everything in between! My recipes are easy to follow, egg free and are designed to be shared with others!

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5 from 1 vote

Banana Chocolate Chip Muffins (eggless)

Author: Saloni Mehta

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Yield: 6 servings

Prep: 15

Cook: 20

Total: 35

Equipment

12 cup or 6 cup Muffin Pan
6 Muffin Liner
1 Mixing Bowl
1 Hand Whisk

Ingredients

Crumble Topping (optional)

45 g All Purpose Flour
25 g Cane Sugar or castor sugar
Pinch of Salt
25 g Butter melted; see notes for options

Banana Chocolate Chip Muffin Batter

60 ml Milk at room temperature; see notes for options
1 tsp Apple Cider Vinegar or lemon juice
65 g Cane Sugar or castor sugar
1 tsp Vanilla Extract
110 g Ripe Banana (1-2) mashed to fine paste
45 ml Vegetable Oil or any neutral oil
125 g All Purpose Flour
3/4 tsp Baking Powder
1/2 tsp Baking Soda
1/8 tsp Salt
1/2 tsp Cinnamon Powder
40 g Chocolate Chips

Instructions

Crumble Topping

Prepare crumble topping, to make the crumble topping, combine flour, sugar, cinnamon, and salt in a bowl.
Add the melted butter and mix with a fork until the mixture is clumpy and the flour is no longer dry. Freeze the crumble topping while you prepare the muffin batter.

Banana Chocolate Chip Batter

Preheat the oven to 390°F (200°C). Line every alternate cup of a 12-cup muffin pan with muffin liners for tall, bakery-style muffins, or use a 6-cup muffin pan.
In a bowl, combine the milk (room temperature) and apple cider vinegar and let it sit for 10 minutes until slightly curdled.
Add the sugar, oil and vanilla extract to the milk mixture and whisk until the sugar is dissolved. Mix in the mashed banana until fully incorporated.
Add the flour, baking powder, baking soda, salt, and cinnamon, and stir until the batter is smooth and well combined.
Fold in the chocolate chips.
Fill each muffin liner to the rim with the batter, adding thick layer of crumble topping if desired. Bake for 12 minutes at 390°F (200°C), then reduce the temperature to 350°F (175°C) and bake for another 8–10 minutes.
Insert toothpick in the center if it comes out clean or witha few moist crumbs (not wet batter), they're done.
Let the muffins cool in the pan for 30 minutes before carefully removing and transferring them to a cooling rack to cool completely.
Store in airtight container for up to 3 days or freeze for 2months.

Notes

-Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.

-Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.

-For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.

-Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk

-Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.

-Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar

-Chocolate Chips: Use dark or semi-sweet chocolate chips or a chocolate bar cut in chunks. For Vegan version, use dark chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.

Did you try this recipe? Leave a review!

4 Responses

karuna says:

6 December 2025 at 5:06 AM

hi ma’am when to add crumble topping

Reply
1. Saloni Mehta says:
  
  6 December 2025 at 9:28 AM
  
  Hello
  It will be added on top of muffin batter as mentioned in the instructions.
  
  Reply
Harini Rangachari says:

3 October 2025 at 5:23 PM

tried this muffin today and I must say it was delicious, it was so soft and the texture was so good

Reply
1. Saloni Mehta says:
  
  3 October 2025 at 5:38 PM
  
  Hi Harini,
  
  Thank you for your feedback!
  
  Reply

5 from 1 vote

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Banana Chocolate Chip Muffins (eggless)

Banana Chocolate Chip Muffins