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Eggless Banana Chocolate Chip Muffins

Eggless Banana Chocolate Chip Muffins

Shweta Arora
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! 
5 from 7 votes
Prep Time 15 mins
Cook Time 30 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins



  • 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


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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