Easy chocolate chunk banana muffins (eggless)

Chocolate Chunk Banana Muffins are a delicious sweet treat you can make without eggs—or add an egg if you prefer! They are soft, chocolatey, and quick to prepare.

I have tried these chocolate Chunk Banana Muffins first time with an egg, but one of my viewers requested an eggless version, so I’m excited to try it without! Using ripe bananas is a great way to replace eggs naturally, and I found that the muffins turned out just as delicious and soft without the egg. It's a perfect way to make the most of overripe bananas!

For more easy recipes with bananas try my The Best Banana Nut Muffin, 3 Ingredients banana bread and Banana pudding cups.

Jump to:

• Ingredients
• How to make chocolate chunks banana muffins
• Helpful tips
• Storage
• Other banana recipes to try
• Recipe video
• 📖 Recipe

Ingredients

• Bananas: Use 2 large or 3 medium-sized bananas, mashed (about 1 cup). Ripe bananas add natural sweetness and moisture, which is especially helpful in an eggless recipe.

• Sugar: I use a mix of brown and white sugar. Brown sugar adds extra moisture and softness to the muffins. You can adjust the sweetness depending on how ripe and sweet your bananas are.

• All-Purpose Flour: This gives structure to the muffins, keeping them soft yet sturdy. Make sure to measure it accurately for the best texture.

• Baking Soda: Helps the muffins rise and become light and fluffy. It also reacts with the bananas for the perfect texture in this eggless recipe. Remember it's baking soda, not baking powder.

• Melted Butter: Adds richness and a soft, moist texture to the muffins. You can also substitute with oil if preferred for an extra moist crumb.

• Chocolate Chunks: I use chocolate chunks for bigger bites of chocolate, but you can also use chocolate chips. Semi-sweet or dark chocolate chunks works well, depending on your preference for sweetness.

How to make chocolate chunks banana muffins

• Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with muffin liners or grease it lightly.

• Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour and baking soda. Set aside.

• Mash the Bananas: In a separate large bowl, mash the bananas until smooth.

• Mix Wet Ingredients: Add the melted butter, granulated sugar, brown sugar, and vanilla extract to the mashed bananas. Stir until well combined.

• Combine Wet and Dry Ingredients: Add the dry mixture to the wet ingredients, stirring gently until just combined and no streaks of flour remain.

• Add Chocolate: Fold in the chocolate chunks (or chips) gently, being careful not to overmix.

• Fill Muffin Tins: Distribute the muffin batter into muffin cups, filling each cup about ⅔ full. If you'd like, you can add extra chocolate chunks on top for an extra chocolatey touch!

• Bake: Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.

• Cool: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Helpful tips

• Use brown bananas that are soft and mushy for the best flavor and sweetness. The riper the bananas, the more moisture they will add to your muffins.

• You can add an egg if you want a lighter texture in your muffins. The egg helps to provide structure and adds moisture, making the muffins even fluffier. Just mix it in with the wet ingredients for a deliciously soft result.

• Feel free to adjust the sugar level according to your taste. If you want less sugar, consider using a mix of sugars or reducing the amount based on the ripeness of the bananas.

• Use a measuring cup or a kitchen scale for accurate measurements. This is the most important thing to ensure consistent results in your baking.

• Mix wet and dry ingredients in separate bowls, and then combine them in a large bowl to avoid overmixing. Overmixing can lead to tough muffins instead of light and fluffy ones.

• Keep an eye on your muffins as they bake. They should be golden brown on top and a toothpick inserted into the center should come out clean or with a few moist crumbs.

Storage

• Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days. This helps keep them fresh and prevents them from drying out.
• Refrigeration: If you prefer to keep your muffins longer, you can refrigerate them. Place the leftover muffins in a container lined with paper towels to absorb excess moisture and help maintain their texture. They can last up to a week in the fridge.

Other banana recipes to try

Recipe video

📖 Recipe