Banana Chocolate chip muffins are eggless wholewheat flour muffins bursting with banana and chocolate flavor! Serve them for breakfast, snacks or even as dessert!
Do you have some ripe bananas at home which you were planning to throw away as they are no longer pretty or look edible. Make some Eggless Banana Chocolate Chip Muffins using your ripe bananas. The more ripe the banana is the better it is, as then you have to add less sugar. A total win win!!
Most kids love the combination of banana & chocolate so these muffins are a huge hit with them as well as us adults. Makes such an easy option to have at hand. It's perfect as a snack or a breakfast item for those super busy mornings or simply to satisfy your sweet tooth cravings.
These are breeze to make since all the ingredients are simple and easily available at home. These can be made ahead of time on weekend and stored in refrigerator for up to 4 days or in the freezer for longer use.
How to make Banana Chocolate Chip Muffins:
You can make these muffins either using your oven, Air-fryer or Instant Pot. The banana chocolate chip muffin recipe remains irrespective of the baking technique just the cooking time and method varies.
Let see how to make them step by step using these three methods:
Making the Muffin Batter:
The banana chocolate chip muffin batter remains remains the same irrespective of how you choose to bake your muffins.
In bowl add some flour to the chocolate chips and walnuts & mix. Keep aside. This helps the chocolate chips to mix evenly & not settle at the bottom of the muffins while baking.
In another large mixing bowl add the peeled bananas & mash using a folk till you get a gooey mashed consistency.
Stir in the milk, oil/butter, sugar & vanilla essence. Mix until well incorporated. Sift all the dry ingredients i.e. flour, baking powder & baking soda, cinnamon and nutmeg powder into the wet mixture.
Add the chocolate chips, walnuts mixed with flour & using a spatula mix so that the flour & chocolate chips are well combined. Our muffin batter is ready.
Steps for making muffins using Oven
Line you muffin pan with muffin liners, this helps to get the muffins out smoothly without sticking. Preheat the oven to 350F.
Using an ice-cream scoop, pour the batter into pre-lined muffin pan. Add some chocolate chips on top (optional) for decoration.
Bake at 350F for 20 mins or till done. Check using a toothpick at the 20 mins mark by poking in the center. If the toothpick comes out clean without any batter that means our muffins are ready or else bake for another 2-3 mins until the toothpick comes out clean.
Remove them from the oven & allow the muffin pan to cool for 10 mins and then transfer on to a cooling rack.
Steps for making muffins using InstantPot
Fill the Instant pot stainless steel pot with 2 cups of water. Place a trivet (preferably with handles) inside. Add the batter in silicone moulds and place the mould on the trivet carefully. Or alternately place them into a round baking dish and then place the dish on the trivet. Cover with a foil lined with tissue paper from inside.
Bake in cake mode or manual mode for 11 mins followed by a quick release after 5 mins. Lift the trivet using the handles and place it on a cooling rack. Carefully remove the foil. It's ok if the muffins look wet initially, they will settle. Allow to cool and soft moist muffins are ready!!
Steps for making muffins using Air-Fryer
Fill the batter in silicone moulds and place them on the bottom of the airfryer. Bake at 320 for 12-14 mins or until done i.e. toothpick inserted in the center of muffin comes out clean without any batter stuck on it.
They tend to brown more compared to oven but the texture is so good, crispy on the top and soft and moist inside. You can lower the temp if you think they are browning more rapidly (may depend on the brand of air fryer).Remove and let them cool on the cooling rack. They should slide through very easily. Soft moist muffins are ready!!
Enjoy these spongy & delicious eggless Banana chocolate muffins warm or cold, they taste yummy both ways!!
More eggless recipes using ripe bananas :
Whole wheat Banana Oatmeal Muffins
Banana Chocolate Chip Oatmeal Cookies
Hope you enjoy this Eggless Banana Chocolate Chip Muffins recipe as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
Eggless Banana Chocolate Chip Muffins
Equipment
- muffin pan liners or Baking cups
- Muffin pan
Ingredients
- 2 ripe bananas
- 1.5 cups whole wheat flour atta or all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon powder
- pinch nutmeg optional
- ¼ teaspoon salt
- ½ cup milk or your choice of vegan milk
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- ½ cup oil (vegetable or canola) or butter at room temperature
- ¼ cup semi sweet chocolate chips
- ¼ cup walnuts chopped, optional
Instructions
Making Muffin Batter
- Add some flour to the chocolate chips and walnuts & mix. Keep aside. This helps the chocolate chips to mix evenly & not settle at the bottom of the muffins while baking.
- In a large bowl, mash the banana (using a fork) and to it add milk, sugar oil/butter & vanilla essence and mix until sugar has dissolved.
- Sift all the dry ingredients i.e. flour, baking powder & baking soda, salt, cinnamon and nutmeg powder into the wet mixture.
- Add the chocolate chips, walnuts mixed with flour & using a spatula mix so that the flour & chocolate chips are well combined.
To Bake Muffins Using Oven
- Line the muffin pan with the liners. Preheat oven to 350°F
- Using an ice-cream scoop, pour the batter into pre-lined muffin pan. Sprinkle some chocolate chips on top (optional).
- Bake for 20 mins in preheated oven or till done. Check using a toothpick at the 20 mins mark by poking in the center. If the toothpick comes out clean without any batter that means our muffins are ready.
- Remove them from the oven & allow the muffin pan to cool for 10 mins or till you can handle it.
To Bake Muffins Using Instant Pot
- Fill the Instant pot stainless steel pot with 2 cups of water. Place a trivet (preferably with handles) inside.
- Add the batter in silicone moulds and place the mould on the trivet carefully. Or alternately place them into a round baking dish and then place the dish on the trivet. Cover with a foil lined with tissue paper from inside.
- Bake in cake mode or manual mode for 11 mins followed by a quick release after 5 mins.
- Lift the trivet using the handles and place it on a cooling rack. Carefully remove the foil. It’s ok if the muffins look wet initially, they will settle. Allow to cool and soft moist muffins are ready!!
To Bake Muffins Using Air-Fryer
- Fill the batter in silicone moulds and place them on the bottom of the airfryer. Bake at 320 for 12-14 mins or until done i.e. toothpick inserted in the center of muffin comes out clean without any batter stuck on it.
- They tend to brown more compared to oven but the texture is so good, crispy on the top and soft and moist inside. You can lower the temp if you think they are browning more rapidly (may depend on the brand of air fryer).
- Remove and let them cool on the cooling rack. They should slide through very easily. Soft moist muffins are ready!!
- Enjoy these spongy & delicious Banana chocolate muffins warm or cold, they taste yummy both ways!!
Happy Baking!!
Shweta
These are DELICIOUS!! And the texture is so light and fluffy. This is the first eggless muffin I have made to not be dense or heavy.
For anyone wondering, the bananas measured to be a heaping cup and I got 15 muffins filling 3/4 full. You could probably fill to the top and get 12.
THANK YOU for this recipe!
Thank you, Rachelle, so glad you loved them!!
These are fabulous. Our Granddaughter has a severe egg allergy. How wonderful! Thank you!
Thank you! Glad your granddaughter could enjoy these!!