Moist Banana Chocolate Chip Muffins (Eggless)

Step-wise Instructions to bake Moist and healthy Banana Chocolate Chip Muffins using Whole Wheat Flour. These are Eggless and do not contain refined sugar or butter.

Wondering what to do with over ripe bananas? Try baking our Moist Banana Chocolate Chip Muffins. Healthy, Eggless, made with whole wheat flour, these muffins do not contain refined sugar or butter. I guarantee these are the best eggless muffins you will ever bake and eat!

These easy banana chocolate muffins are kid-friendly and make a healthy and wholesome after school snack or can be even packed for school lunches as an occasional treat.

Forget kids, my husband loves homemade cakes and muffins and rarely indulges in cakes sold at bakery. Since he loves everything chocolate, I added the chocolate chips to the banana muffins making it extra special.

I have baked these muffins multiple times, gifted to family and friends, shared with neighbors and husband's colleagues and they are widely appreciated. There is no frosting involved, it is simple and easy to bake using pantry staples.

Also look at the gorgeous crumb - SO MOIST and can't believe they are EGGLESS!

Jump to:

• Ingredients for Banana Chocolate Chip Muffins
• Step-wise Recipe to bake Moist and healthy Banana Chocolate Chip Muffins
• Shelf Life | Storage Instructions
• More Eggless Bakes to Explore
• Banana Chocolate Chip Muffins (Whole Wheat, Eggless)

Ingredients for Banana Chocolate Chip Muffins

Please note that the alternatives suggested in the recipe (ingredients) are all tried and tested by me.

Kindly read before checking the full recipe with measurements in the Recipe Card below.

Whole Wheat Flour - I have used Emmer Wheat Flour. I have tried this recipe using regular Whole Wheat Flour. You can also use All Purpose Flour or Maida for this recipe.

Ashirwad Aata is mostly available in leading supermarkets (India and abroad) which can be used for this recipe. You can also bake the muffins using Bob's Red Mill Brand of Whole Wheat Flour.

Ripe Bananas - I had 2 overripe bananas in stock which led to 9 muffins as you can see from the step-wise pictures below.

Note - I used 1 & 1/2 bananas for the muffins (mashed) and the remaining 1/2 banana were cut into 9 slices and decorated on each of the muffins.

Powdered Jaggery - Since the recipe uses No Refined Sugar, I have used Powdered Jaggery. You can use castor sugar or superfine sugar, coconut sugar, cane sugar etc.

Note - Jaggery quality, colour and sweetness differs. You should always taste check and then add.

Milk - I have added organic cow milk for the recipe. You can substitute with coconut milk or any other vegan / dairy free milk options.

Olive Oil - I prefer baking with olive oil especially eggless cakes. You can use unsalted butter for this recipe. Please melt the butter, cool slightly, measure and add.

Homemade Ghee or clarified butter is also a good replacement to olive oil and butter.

Chocolate Chips - I have used dark chocolate chips as we love it at home. For kids, I would suggest milk chocolate chips or white chocolate chips as they are a tad sweet and they would love it.

You can add blueberries, raspberries, raisins and any frozen berries of your choice. In Mumbai City, finding fresh berries is rare and they are pretty expensive too.

Note - When adding berries, please adjust sugar quantity. Some berries can be quite tart.

Baking Powder + Baking Soda - Must for eggless cakes.

Vanilla Essence - You can replace Vanilla Essence with Banana Essence. It takes amazing especially if you love banana flavor.

These muffins make an excellent gift for holiday season. You can also bake these muffins for potlucks, entertaining or afternoon tea party at home with your girl friends.

Step-wise Recipe to bake Moist and healthy Banana Chocolate Chip Muffins

All the ingredients should be at room temperature.

(1) Once all the ingredients are ready on your counter top, preheat the oven for 10 minutes at 200 degrees C.

Note - I did not have to grease the muffin tray as I placed muffin liners into them and poured the batter directly.

The square tin holds 9 muffins.

If you don't have a muffin tin, you can place the muffins in a flat tray and bake them. Leave sufficient space between them.

If you want to bake this as a cake instead of muffin, you can pour the batter into a rectangular baking tin or a square / round tin as well. Ensure the height of the tin is around 2 & 1/2" height.

(2) In a bowl, add over-ripe bananas and mash them well using a fork.

Note - The recipe states 2 bananas. I have used 1 & 1/2 banana for the muffins and the remaining half banana was sliced and topped on each muffin.

(3) Now add the jaggery, milk, oil and vanilla essence. Whisk well until the jaggery melts completely.

(4) In another bowl, sift whole wheat flour (twice), add baking powder, baking soda, a pinch of salt along with chocolate chips.

(5) Add the wet ingredients to the dry ingredients and mix well using the spatula. Do not over mix.

(6) Carefully pour the mixture equally into the 9 muffin liners. Place sliced banana on each muffin and press gently.

Note - Never fill the muffin mixture up to the brim. Always leave space for the batter to rise while baking.

(7) Bring down the oven temperature to 180 degrees C and place the muffin tray inside the oven for baking. Bake these at 180 Degrees C for 35 minutes.

(8) Once baked, use a tooth pick or wooden skewer to check if the center is cooked. Allow it to cool completely before enjoying with a cup of coffee.

Recipe Notes

• The cook time will slightly vary if you are using all purpose flour. Whole Wheat especially Emmer Wheat flour is dense and needs extra cook time.
• Baking Time depends on the oven. Please keep an eye after 20 minutes of baking.
• A tiny pinch of salt is recommended for all chocolate based recipes to balance flavors. It is optional. 
• Adding a slice of banana is optional. Make sure the Slices are thick so that they don't shrink after baking. You can add chocolate chips if you like, instead of banana.
• The recipe states 2 bananas. I have used 1 & 1/2 banana for the muffins and the remaining half banana was sliced and topped on each muffin. If you are not using the banana slices, mash the banana and use it in the cake.
• I have used dark chocolate chips for this recipe. You can use white chocolate and or milk chocolate chips.

Shelf Life | Storage Instructions

• These Banana Chocolate chip muffins stay fresh at room temperature for a couple of days on your kitchen counter.
• I personally transfer them to the refrigerator after 24 hours as Mumbai city is quite hot and humid throughout the year.
• In the refrigerator, the muffins stay fresh for up to a week. I slightly warm them and enjoy with a cup of black coffee.
• These are freezer friendly as well. Store them in an airtight container and freeze.
• I cannot comment on how long they last in the freezer as we rarely have leftovers.

More Eggless Bakes to Explore

Easy Pumpkin Bread

Gluten Free Chocolate Banana Cake

Eggless Coconut Cake (Whole Wheat)

Vegan Banana Bread Recipe

Fresh Plum Cake

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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!

Vidya Narayan