These 30-minute Moist Eggless Banana Chocolate Chip Muffins are fluffy, completely vegan, and easy to whip up in just one bowl.
Naturally sweetened with ripe bananas and loaded with rich cocoa and chocolate chips, this simple recipe contains no eggs, no butter, and no refined sugar-making it perfect for a quick breakfast or wholesome snack.
If you love chocolatey muffins, don't miss my protein chocolate chip muffins and chocolate blueberry muffins.
Every time I pull a fresh batch of these eggless banana chocolate chip muffins out of the oven, they disappear from the cooling rack before they even have a chance to cool.
One bite into that melt-in-your-mouth, super-soft crumb-packed with pockets of warm, gooey chocolate chips and natural sweetness from ripe bananas-and you'll see why my family devours them without ever missing the butter, eggs, or milk.
Portable, freezer-friendly, and naturally sweetened with maple syrup, they're the perfect grab-and-go treat for busy mornings or park picnics. Grab those overripe bananas sitting on your counter and whip up a double batch-because trust me, they won't last long!
Looking for delicious egg-free muffins? Check out my blueberry oatmeal muffins, bakery-style cranberry muffins, and lemon and poppy seed muffins.
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🍌Ingredients
- Ripe bananas: Measure 1 cup mashed, approximately 2 large bananas. They add natural sweetness and moisture.
- All-purpose flour: The base of the muffins. You can use whole wheat or a gluten-free flour blend if preferred.
- Unsweetened cocoa powder: Adds rich chocolate flavor.
- Plant-based milk: I used almond milk, but soy, oat milk, or other non-dairy milk works too.
- Chocolate chips: Use dairy-free chocolate chips for melty chocolate in every bite.
- Maple syrup: Adds sweetness and complements the banana and cocoa.
- Vegetable oil: I use sunflower oil, but any neutral oil, such as canola or grapeseed, works well.
- Vanilla extract: Enhances the banana and chocolate flavors.
- Baking soda & vinegar: Help the muffins rise and become light and fluffy.
- Salt: Balances the sweetness and enhances the chocolate flavor.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Eggless Banana Chocolate Chip Muffins
Preheat the oven and mash the bananas: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper or silicone liners, or lightly grease it. In a large bowl, mash the bananas with a fork until mostly smooth.
Add the wet ingredients: Add the plant-based milk, sunflower oil, maple syrup, vanilla extract, and vinegar to the mashed bananas. Whisk until well combined.
Add the dry ingredients: Add the flour, cocoa powder, baking soda, and salt. Whisk gently just until combined. Don't overmix-a few small lumps are perfectly fine.
Fold in the chocolate chips: Gently fold the dairy-free chocolate chips into the batter until evenly distributed.
Bake: Divide the batter evenly between the muffin cups. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before enjoying.
📋Substitutions & Variations
- Flour: Use whole wheat flour instead of all-purpose flour for a heartier muffin. For gluten-free muffins, use a 1:1 gluten-free flour blend.
- Plant-based milk: Almond, soy, oat, or any other unsweetened plant milk can be used.
- Oil: Swap sunflower oil for another neutral oil, such as canola, vegetable, or grapeseed oil.
- Maple syrup: You can substitute with date syrup or another liquid sweetener you enjoy.
- Chocolate chips: Use mini or regular-size dairy-free chocolate chips, chocolate chunks, or chopped dark chocolate.
- Nutty: Fold ⅓ cup chopped walnuts or pecans into the batter.
- Extra chocolatey: Add an extra handful of chocolate chips and sprinkle a few on top before baking.
- Peanut butter: Swirl a little natural peanut butter into the tops of the muffins before baking.
- Warm spices: Add ½ teaspoon ground cinnamon and a pinch of nutmeg or ground ginger to the dry ingredients for a cozy, warmly spiced flavor.
💡Marinela's Tips
- Use very ripe bananas: The more ripe and spotty the bananas, the sweeter and more flavorful your muffins will be. For consistent results, measure 1 cup mashed banana rather than relying only on the number of bananas.
- Don't overmix the batter: Mix the dry ingredients into the wet ingredients just until combined. Overmixing can make the muffins dense instead of light and fluffy.
- Don't skip the vinegar: It reacts with the baking soda to help the muffins rise and gives them a lovely soft texture. You won't taste it in the finished muffins.
- Let them cool before storing: Allow the muffins to cool completely before placing them in an airtight container to prevent excess moisture from making them soggy.
❓Frequently Asked Questions (FAQ's)
Once completely cooled, store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. For the best texture, let refrigerated muffins come to room temperature or warm them briefly before serving.
Yes. You can replace the all-purpose flour with whole wheat flour, although the muffins may be slightly denser and have a heartier texture.
The most common reason is overmixing the batter. Once you add the dry ingredients, gently mix just until no large streaks of flour remain. Also, make sure your baking soda is fresh.
Can I freeze these muffins?
Yes! Let the muffins cool completely, then place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature or warm briefly before serving.
📖 Recipe
Moist Eggless Banana Chocolate Chip Muffins (Vegan)
Equipment
- 12-cup muffin pan lined with silicone or paper liners OR grease lightly each muffin cup with oil
- 1 large mixing bowl
Ingredients
Wet Ingredients
- 1 cup mashed bananas
- ¾ cup unsweetened almond milk or any plant-based milk
- ¼ cup sunflower oil or any neutral vegetable oil
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar or white vinegar
Dry Ingredients
- 1 + ½ cups all-purpose flour scooped & leveled
- ¼ cup unsweetened cocoa powder
- ¾ cup dairy-free chocolate chips
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper or silicone liners, or lightly grease the pan. Add the ripe bananas to a large bowl and mash with a fork until mostly smooth.1 cup mashed bananas
- Add the plant-based milk, maple syrup, sunflower oil, vanilla extract, and vinegar. Whisk until well combined.¾ cup unsweetened almond milk, ¼ cup sunflower oil, ⅓ cup pure maple syrup, 1 teaspoon vanilla extract, 1 teaspoon apple cider vinegar
- Add the flour, cocoa powder, baking soda, and salt. Gently whisk just until combined. Don't overmix; a few small lumps are fine.1 + ½ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- Fold in the dairy-free mini chocolate chips until evenly distributed throughout the batter.¾ cup dairy-free chocolate chips
- Divide the batter evenly between the muffin cups. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before enjoying.
Notes
- Measure the banana: Use 1 cup mashed banana (about 2 large ripe bananas). Using the correct amount helps ensure the right texture.
- Don't overmix: Mix the batter gently just until the flour is incorporated. Overmixing can make muffins dense.
- Use ripe bananas: Very ripe, spotty bananas provide the best sweetness, moisture, and banana flavor.
- Storage: Once completely cooled, store in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
- Freezing: Freeze completely cooled muffins in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or warm briefly before serving.
Nutrition
🧁Moist Banana Muffins Without Eggs
- Banana muffins with raspberries
- Red lentil banana muffins
- Chocolate chunk banana muffins
- Banana muffins sweetened with dates
- Gluten-free buckwheat banana muffins
- Banana bread muffins
- Blackberry oatmeal muffins
If you try these eggless banana chocolate chip muffins, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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Katie says
I love love love this recipe, I can't stop making it!
Marinela says
I'm happy to hear that, Katie, thank you for your lovely comment!
Anna says
It's amazing that in half an hour you can make such delicious and healthy vegan banana muffins. I will be definitely repeating them!
Marinela says
I'm so glad you loved them, Anna! Oh, yes, these quick chocolate muffins are ready in 30 minutes or less, perfect for busy days. Thank you so much for your lovely comment!
Kayla DiMaggio says
Loving these chocolate chip muffins! The best part is that they are refined sugar-free! So delicious! Thanks for this awesome recipe!
Marinela says
I agree with you, Kayla. That's the best part, no sugar = no problems. Glad you like the recipe, thank you so much for sharing your feedback with us!
Chris says
These muffins taste like banana chocolate bread! So so good! I love how easy this recipe is! Thank you
Marinela says
I'm so happy you like it, Chris. You gave me a great idea, this batter would be perfect to bake a fluffy banana chocolate chip bread, too! Thank you for your lovely comment!
Natalie says
Yum, such a healthy muffins. I'm going to bake them tonight. I love that you used spelt here in this recipe.
Marinela says
That's great! Let us know how they went, then. And, yes, spelt flour makes these easy chocolate muffins wonderfully light and airy. Thank you for your feedback, Natalie!
Shilpa says
Loved these rich and decadent muffins! I love that it’s refined sugar free.
Marinela says
I'm so glad you loved them Shilpa, yes, they are perfectly sweet without refined sugar. Thank you for your feedback!
nancy says
what? It's like two of my favourite things married each other!
Marinela says
Haha! This is such a loving combo, simply irresistible. Thank you, Nancy, for your lovely comment!
Anaiah says
These vegan banana chocolate chip muffins are such a hit for breakfast and I love how nutritious they are! They're great for packing into work and school lunches too.
Marinela says
Absolutely! They are easily portable and great for work or school, as well. Thank you, Anaiah, for your lovely comment!