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Banana Chocolate Chip Muffins (Whole Wheat, Eggless)
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3.50 from 8 votes

Banana Chocolate Chip Muffins (Whole Wheat, Eggless)

Moist, Eggless Whole Wheat Banana Chocolate Chip Muffins using over ripe bananas. Contains No refined sugar and No Butter. Best Eggless Muffins you have ever eaten!
Course Dessert, Snack
Cuisine American
Keyword Banana Chocolate Chip Muffins, eggless baking recipes, Eggless cake recipes, over ripe banana recipes, whole wheat cake recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9 Muffins
Author Vidya Narayan

Equipment

  • Spatula and Whisk
  • 2 Glass bowls – For dry and wet ingredients
  • Measuring cups and spoons
  • Flour Sifter
  • A square muffin tin – 10.75" X 10.75" with 1" height & 9 muffin liners
  • OTG for baking (to be preheated for atleast 10 minutes at 200 Degree C)

Ingredients

Cup Measurements - 1 cup is 250 ml, 1 tsp is 5 ml and 1 tbsp is 15 ml

  • 1 cup Whole Wheat Flour
  • 2 Ripe Bananas Check Notes
  • 1/4 cup Chocolate Chips
  • 1/2 cup Grated Jaggery
  • 1/2 cup Milk
  • 1/4 cup Olive Oil
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 tsp Vanilla Essence
  • a tiny pinch of salt

Instructions

  • Once all the ingredients are ready on your counter top, preheat the oven for 10 minutes at 200 degrees C.
  • 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.
  • Now add the jaggery, milk, oil and vanilla essence. Whisk well until the jaggery melts completely.
  • In another bowl, sift whole wheat flour (twice), add baking powder, baking soda, a pinch of salt along with chocolate chips.
  • Add the wet ingredients to the dry ingredients and mix well using the spatula. Do not over mix.
  • Carefully pour the mixture equally into the 9 muffin liners. Place sliced banana on each muffin. Note - Never fill the muffin mixture up to the brim. Always leave space for the batter to rise while baking.
  • 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.
  • Once baked, use a tooth pick to check if the centre is cooked. Allow it to cool completely before enjoying with a cup of coffee.

Notes

  1. All the ingredients should be at room temperature.
  2. 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.
  3. The muffins can be baked using regular wheat flour or All purpose flour (maida) as well. Wheat Flour used to make chapati or roti can also be used for this recipe. 
  4. The square tin holds 9 muffins.
  5. If you don't have a muffin tin, you can place the muffins in a flat tray and bake them. Leave sufficient space in between them.
  6. 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.
  7. 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. f you are not using the banana slices, mash the banana and use it in the cake.
  8. A tiny pinch of salt is recommended to be added for all chocolate based recipes to balance flavours. It is optional but recommended. 
  9. Baking Time depends on the oven. Please keep an eye after 20 minutes of baking.
  10. 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.
  11. I have used dark chocolate chips for this recipe. You can use white chocolate and or milk chocolate chips.