Banana Chocolate Chip Muffins

This recipe was by accident! Initially, I didn't intend to create another eggless version, especially since I had previously shared an eggless banana muffin recipe.

However, during the testing this chocolate chip muffins with banana, I unintentionally left out the eggs until the muffins were already in the oven. To my pleasant surprise, the outcome was fantastic.

The muffins turned out soft, fluffy, and wonderfully sturdy, with a perfect balance of texture without being overly soft.

Why you'll love it?

• Quick and easy
• Sturdy yet fluffy
• Eggless muffin recipe
• Tender crumb
• Full of banana flavor
• 10 minutes of prep

• Banana -Be sure to use very ripe, heavily speckled bananas with a dark yellow skin as in banana walnut cake or in all fall baking recipes. Underripe bananas are too firm, resulting in a lumpy batter and a less sweet taste. For quick ripening tips, check out the advice below!
• Oil - Use a neutral tasting oil such as vegetable oil.
• Leavening - A combination of baking powder and baking soda guarantees a good lift with a fluffy texture.
• Flavorings - I used vanilla extract in this recipe, but you can also experiment with the addition of ground cinnamon alongside vanilla, just like in a banana sheet cake.
• Sugars - As for the eggless oatmeal cookies recipe, I use a combination both white sugar and brown sugar for a good balance and caramel notes.
• Flour - Regular all purpose flour for the right structure.
• Chocolate chips - As for the pumpkin chocolate chip muffins, I prefer to use semi sweet chocolate chips as in all homemade desserts.

Substitutions & Variations

• Semi sweet chocolate chips makes it a wonderful treat, especially for the kids. You can use mini or milk chocolate chips instead of semi sweet.
• Mix in 2 tablespoons of peanut butter to make peanut butter banana chocolate chip muffins!
• Chopped walnuts stirred into the batter adds crunch and flavor.
• Skip chocolate chips and swap them for chopped walnuts or toasted pecans and raisins.
• Mix ½ teaspoon of cinnamon to the batter for some Fall vibes.
• Swap out white sugar entirely for brown sugar, as in this banana bread crumb cake to enhance deep caramel notes.
• Use vegan chocolate chips to make dairy free banana chocolate chip muffins.

How to store?

Allow the banana chocolate chip muffins to cool completely before storing it in an air tight container for up to 5 days. They're not only ideal for breakfast but also make a fantastic after-school snack.

• To freeze - These muffins freeze well for up to 3 months. Wrap tightly in plastic wrap to prevent any freezer burn. For best results, freeze them solid on a parchment-lined baking sheet, then transfer to a ziploc bag.
• To thaw - Thaw at room temperature overnight or for a few hours before serving.

Helpful tips

• Don't overmix the batter: As with all easy muffin recipes, overmixing can result in tough muffins. Aim to mix the dry and wet ingredients until just combined, ensuring a tender texture.
• Mash thoroughly - I like to use a potato masher to mash until very smooth and without any lumps.
• Use over ripe bananas – Use overripe bananas with dark yellow skin and plenty of brown spots. Not only are they easier to mash, but they also bring natural sweetness and a concentrated banana flavor to your muffins.