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.
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Servings: 6 large muffins
Equipment
- muffin tin
Ingredients
- 1 ½ cups(180g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large or 3 medium ripe bananas (1 cup mashed)
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- ⅓ cup melted butter, slightly cooled
- 1 tsp vanilla extract
- 1 cup chocolate chunks or chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a separate large bowl, mash the bananas until smooth.
- Add the melted butter, granulated sugar, brown sugar, and vanilla extract to the mashed bananas. Stir until well combined.
- Add the dry mixture to the wet ingredients, stirring gently until just combined.
- Fold in the chocolate chunks (or chips) gently, being careful not to overmix.
- Distribute the muffin batter into muffin cups, filling each cup about ⅔ full. Top with extra chocolate chunks.
- Bake for 17-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- 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.