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9 Banana Chocolate Chip Muffins arranged on a wooden board

Eggless Banana Chocolate Chip Muffins

Shweta Arora
These Eggless Banana Chocolate Chip Muffins are soft, fluffy, and moist! Made with fresh bananas, whole wheat flour, oil, and chocolate chips. These banana choc chip muffins contain no egg, no butter, no yogurt and can be easily made vegan too. They are quick and easy to make using simple pantry ingredients and are delicious for breakfast, snacks, or even dessert!
5 from 7 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 231 kcal



Making Banana Chocolate Chip Muffins

  • Line the muffin pan with the liners. Preheat oven to 350°F
  • Add some flour to the chocolate chips and walnuts & mix. Keep aside. This helps the chocolate chips to mix evenly and not settle at the bottom of the muffins while baking. 
  • In a large mixing bowl add the peeled bananas and mash using a fork till you get a gooey mashed consistency. You can also use your stand mixer with the paddle attachment or hand mixer to mash the bananas.
  • Stir in the milk, oil, sugar, and vanilla extract. Whisk until well combined and sugar is dissolved.
  • Sift all the dry ingredients like flour, baking powder & baking soda, cinnamon, and nutmeg powder into the same bowl as the wet mixture. Add the chocolate chips and walnuts.
  • Using a spatula, use the cut-and-fold method to mix until just combined. Do not overmix the batter. Our muffin batter is ready. 
  • Using an ice cream scoop (spray lightly with oil), pour the batter into a 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. Soft and moist banana chocolate chip muffins are ready!!

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 to silicone molds and place the mold on the trivet carefully. 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 the 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. Soft and moist banana chocolate chip muffins are ready!!

To Bake Muffins Using Air-Fryer

  • Fill the batter in silicone molds and place them on the bottom of the air fryer. 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 and moist banana chocolate chip muffins are ready!!
  • Enjoy these spongy & delicious Banana chocolate muffins warm or room temperature, they taste yummy both ways!! 



Measure your flour. Do not scoop out of the container directly using the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
You can mash the bananas chunky or smooth depending on your preference using a fork, hand mixer, or stand mixer (paddle attachment). 
You can also mix some flour with the chocolate chips and walnuts before adding to the batter. This helps the chocolate chips and nuts to mix evenly and not settle at the bottom of the muffins while baking. 
Do not overmix the batter once you add the dry ingredients to the wet. That will result in dense, dry, and hard banana muffins. Mix until the dry and wet ingredients are just combined
You can use white or brown sugar or all-purpose flour or whole wheat flour to make these banana choc chip muffins but please note the muffin's color and texture will vary depending on the type of sugar and flour used. Either way, it's delicious!!
You can make this banana chocolate chip muffin recipe with or without any nuts or chocolate chips or use either one depending on your preference. 
Do not cool the Muffin too long in the muffin pan, they will become soggy! 


Calories: 231kcal | Carbohydrates: 27g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 1mg | Sodium: 137mg | Potassium: 185mg | Fiber: 3g | Sugar: 13g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg
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