Craving chocolate? Whip up these vegan, one-bowl eggless banana chocolate chip muffins in just 30 minutes! Packed with the sweetness of 2 ripe bananas, melty chocolate chips, and rich cocoa flavor, they're incredibly moist, fluffy, and perfect for any occasion. Made with no refined sugar, no butter, and no dairy, these double chocolate muffins are kid-friendly and perfect for breakfast, a snack, or even dessert.
Love no-egg banana muffins? Then you have to try my Banana Bread Muffins and Vegan Blackberry Oatmeal Muffins.
These eggless banana chocolate chip muffins are a total hit in my house! My family devours them faster than any other muffins I bake.
They're so soft and fluffy, and packed with delicious chocolate chips. Plus, the best part? They're totally guilt-free!
Here's the secret: These banana cocoa muffins are made with simple ingredients, without milk, butter, or eggs. I use ripe bananas and pure maple syrup for natural sweetness, so there's no added sugar.
They're healthy, portable, and freeze beautifully, making them perfect for grabbing on the go. We love taking them to the park for a picnic or enjoying them at family gatherings.
You might even want to make a double batch – trust me, they won't last long!
Looking for delicious egg-free muffins? Make sure to check out my Spelt Flour Blueberry Muffins, Bakery-Style Cranberry Muffins, and Lemon and Poppy Seed Muffins.
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Why You'll Love This Recipe?
- Quick & easy: Made in just 30 minutes with one bowl. No mixer is needed!
- Tasty way to use up very ripe bananas: Got overripe bananas? Don't toss them! These muffins use ripe bananas for sweetness, a great way to use them up. No need for fancy egg replacers either!
- Simple one-bowl baking: This recipe is super simple, just mix everything in one bowl! Less mess and less cleanup means more time to enjoy your muffins.
- Allergy-friendly: Perfect for vegans, nut-free, honey-free, dairy-free, and egg-free! Great for anyone with egg allergies or other dietary restrictions.
- Portable & freeze well: Ideal for lunchboxes, picnics, and sharing with family.
Ingredients
- Very ripe bananas. 2 large ones mashed (about 1 cup), these add sweetness and moisture.
- All-purpose flour. This is the base of the muffins (you can swap with whole wheat flour for extra fiber). For gluten-free muffins, use a gluten-free flour blend).
- Cocoa powder. Unsweetened cocoa powder for that rich chocolatey flavor.
- Plant-based milk. I used almond milk. It adds moisture and binds everything together. Soy milk, oat milk, or any other non-dairy milk would work.
- Mini chocolate chips. Dairy-free mini chocolate chips for melty goodness.
- Maple syrup. A natural sweetener to keep things guilt-free.
- Oil. I used sunflower oil, but any neutral oil like canola or grapeseed works.
- Vanilla extract. A touch of vanilla for extra flavor.
- Baking soda and vinegar. Help the muffins rise nicely.
- Salt. Just a pinch to balance the sweetness.
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 oven and mash bananas. Preheat your oven to 350°F (175°C). Line a muffin pan with silicone/paper liners or grease with cooking spray. In a large bowl, mash your bananas with a fork until smooth.
Whisk wet ingredients: Pour the plant milk, sunflower oil, maple syrup, vanilla extract, and vinegar into the mashed bananas in the same bowl. Whisk it all together until well combined.
Add dry ingredients. Now, add flour, cocoa powder, baking soda, and a pinch of salt. Don't overmix, whisk until everything is mostly incorporated. A few lumps are okay.
Mix in chocolate chips. Finally, fold in your delicious dairy-free mini chocolate chips. Gently mix them in until they're evenly distributed throughout the batter.
Bake. Divide the batter evenly among the prepared muffin cups and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Enjoy. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm with a cup of coffee, milk, or tea. You can even add a dollop of peanut butter for an extra protein kick.
Hint: Mix until just combined. Overmixing can lead to tough muffins. A few lumps in the batter are perfectly fine. And don't peek! Resist the urge to open the oven door too early. This can cause the muffins to fall. Let them bake undisturbed for the full time.
Substitutions
- Flour - Use whole wheat flour or spelt flour for a more fiber-rich option, or a gluten-free blend if needed.
- Cocoa powder - Use cacao powder or carob powder for a similar chocolate flavor.
- Milk - Choose any non-dairy milk like cashew, oat, or coconut milk.
- Chocolate chips - Replace with chocolate chunks, chopped nuts, dried fruit, or seeds for texture.
- Maple syrup - Substitute with agave syrup, date syrup, or brown rice syrup.
- Oil - Any neutral oil such as canola, vegetable, or melted coconut oil can be used. Use unsweetened applesauce for oil-free muffins.
- Vinegar - A teaspoon of white vinegar, apple cider vinegar, or lemon juice will work just fine to activate the baking soda.
Variations
- Add nuts - Enhance texture and flavor by mixing in chopped nuts such as walnuts, pecans, or almonds to the batter.
- Chocolate banana cupcakes - Transform these muffins into decadent chocolate banana cupcakes by topping them with vegan frosting.
- Chocolate peanut butter swirl muffins - Create a swirl effect by adding ½ teaspoon of peanut butter to each muffin batter and swirling it with a toothpick. This combination of chocolate and peanut butter is irresistible!
- Add warm spices - Incorporate warm spices such as cinnamon, nutmeg, or pumpkin pie spice into the batter for a cozy and aromatic twist on classic banana muffins.
Equipment
To bake these banana maple muffins, you'll need a large mixing bowl, a 12-cup muffin pan, silicone or paper liners (for easy removal), and basic kitchen utensils such as measuring cups, a fork, and a spoon.
Storage
Store leftover muffins in an airtight container at room temperature for up to 3 days. They'll stay delicious in the fridge in an airtight container for up to a week. For freezing, wrap each muffin individually in plastic wrap and store them in a freezer-safe container or ziplock bag for up to 3 months.
Top Tips
- Use overripe bananas for sweeter and moister muffins.
- For a quicker and smoother texture, blend the bananas instead of mashing them.
- To measure flour perfectly, gently spoon it into your measuring cup, then level it off with a knife. Avoid scooping directly from the bag.
- Mix batter gently to avoid tough muffins.
- Use muffin liners or grease the pan for easy removal.
- Let the muffins sit in the pan for 5 minutes after baking, then move them to a wire rack to cool completely and avoid sogginess.
Serving Suggestions
- Enjoy your muffins with a refreshing glass of strawberry oat milk for a hearty breakfast or snack.
- Indulge in the comforting warmth of a goguma latte alongside your muffins for a cozy treat.
- Spread some homemade cashew butter or natural peanut butter on top of your muffins for added richness and nutty goodness.
- Accompany your muffins with a fresh apricot salad or avocado strawberry salad for a light and fruity contrast to the sweetness of the muffins.
Frequently Asked Questions (FAQ's)
To quickly ripen bananas for baking, you can use either the oven or microwave method. In the oven, bake unpeeled bananas at 300°F until the skins turn black, about 15 to 20 minutes. Alternatively, pierce an unpeeled banana with a fork, then microwave for 30 seconds. Repeat in 30-second intervals until the banana is soft enough for baking.
Overmixing the batter can result in tough muffins, so aim to mix until just combined. Ripe bananas are essential for moisture; look for brown, spotty bananas for the best results. Additionally, using too much flour can make the muffins dense. To avoid this, spoon the flour into the measuring cup and level it off rather than scooping it directly from the bag. This ensures you're using the right amount of flour for tender muffins.
Mashed ripe bananas can replace eggs in muffin recipes, acting as a binder and adding moisture. This substitution not only makes muffins vegan-friendly but also adds a delicious banana flavor and enhances their nutritional value.
While I haven't tried it myself, you can use the same batter to make banana chocolate chip bread. Just keep in mind that it may need a longer baking time compared to the muffins.
Absolutely! You can easily make these banana chocolate chip muffins ahead of time. Wrap them individually in plastic wrap and store them in a freezer-safe container or bag for up to 3 months. When you're ready to enjoy them, thaw them at room temperature or warm them up for a few seconds in the microwave
Recipes That Use Ripe Bananas
Chocolate Dessert Recipes (Vegan)
📖 Recipe
Eggless Banana Chocolate Chip Muffins (Vegan, No Sugar)
Equipment
- 12-cup muffin pan lined with silicone or paper liners OR grease lightly each muffin cup with oil
- 1 large mixing bowl
- 1 Fork
- 1 Spoon
Ingredients
- 2 large, ripe bananas mashed (1 full cup)
Wet Ingredients
- 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 pure vanilla extract
- 1 teaspoon vinegar white, apple cider vinegar or lemon juice
Dry Ingredients
- 1 + ½ cups all-purpose flour
- ¼ cup cocoa powder unsweetened
- ¾ cup dairy-free chocolate chips (plus more for sprinkling on top, if you like)
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin pan with silicone/paper liners or grease with cooking spray. In a large bowl, mash your bananas with a fork until smooth.
- Pour the plant milk, sunflower oil, maple syrup, vanilla extract, and vinegar into the mashed bananas in the same bowl. Whisk it all together until well combined.
- Now, add flour, cocoa powder, baking soda, and a pinch of salt. Don't overmix, whisk until everything is mostly incorporated. A few lumps are okay.
- Finally, fold in your delicious dairy-free mini chocolate chips. Gently mix them in until they're evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm with a cup of coffee, milk, or tea. You can even add a dollop of peanut butter for an extra protein kick.
Notes
- Store leftover muffins in an airtight container at room temperature for up to 3 days. They'll stay delicious in the fridge in an airtight container for up to a week. For freezing, wrap each muffin individually in plastic wrap and store them in a freezer-safe container or ziplock bag for up to 3 months.
- Use overripe bananas for sweeter and moister muffins.
- For a quicker and smoother texture, blend the bananas instead of mashing them.
- To measure flour perfectly, gently spoon it into your measuring cup, then level it off with a knife. Avoid scooping directly from the bag.
- Mix the batter until just combined. Overmixing can lead to tough muffins. A few lumps in the batter are perfectly fine. And don't peek! Resist the urge to open the oven door too early. This can cause the muffins to fall. Let them bake undisturbed for the full time.
- Use muffin liners or grease the pan for easy removal.
- Let the muffins sit in the pan for 5 minutes after baking, then move them to a wire rack to cool completely and avoid sogginess.
- If you're making this recipe, be sure to read the entire post for more tips, substitutions, variations, frequently asked questions, and step-by-step photos.
Nutrition
Did you whip up a batch of these delicious no-egg muffins? We'd love to hear what you think! Rate the recipe and leave a comment below to share your baking experience. You can share a photo of your muffins on Instagram with the tag @go_eatgreen and hashtag it #go_eatgreen. We can't wait to see your creations!
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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!