Eggless Banana Chocolate Chip Muffins

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 : 

Banana Chocolate Cake

Apple Banana Streusel Muffins

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!

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5 from 1 vote

Eggless Banana Chocolate Chip Muffins

Banana Chocolate chip muffins are eggless wholewheat flour muffins bursting with banana and chocolate flavor in every bite! Serve them for breakfast, snacks or even as dessert! 

Prep Time15 mins

Cook Time30 mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: 12 muffins

Author: Shweta Arora

Equipment

• muffin pan liners or Baking cups
• Muffin pan
• Mixing Bowl

Ingredients

• 2 ripe bananas
• 1.5 cups whole wheat flour atta or all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp cinnamon powder
• pinch nutmeg optional
• 1/4 tsp salt
• 1/2 cup milk or your choice of vegan milk
• 1 tsp vanilla extract
• 1/2 cup brown sugar
• 1/2 cup oil (vegetable or canola) or butter at room temperature
• 1/4 cup semi sweet chocolate chips
• 1/4 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!! 

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Happy Baking!!
Shweta