Eggless banana chocolate chip muffins

Eggless banana chocolate chip muffins

Eggless banana chocolate chip muffins


Introducing these eggless banana chocolate chip muffins, which are low sugar and contain less than 10 ingredients.

These eggless muffins make a wonderful healthy breakfast on the go! They are also perfect for a healthy sweet treat to keep you going at the office. They are the ideal low sugar guilt-free pick me up.

All you need is a single bowl for mixing the muffin batter, a further 20 minutes in the oven and ta-dah! 

If you’re in need of more simple yet delicious eggless bakes, my eggless lemon cake recipe is absolutely divine.


Do you need eggs in muffins?

Eggs provide structure, colour and moisture to muffins. They also help to make muffins light and fluffy as the beating action incorporates air into the bake.

That said, it is definitely possible to replace the eggs, and bananas are a wonderful substitute. Ripe bananas provide moisture to muffins, and help to bind all of the dry ingredients together. They also provide a lot of natural sweetness to baked goods, so they are a great way to create a healthier recipe.

This recipe uses 3 ripe bananas in replacement of eggs.  


Half eaten muffin in a tin


How can you make these eggless banana muffins vegan?

It’s very easy to make these eggless muffins vegan. Just ensure your chocolate chips are dairy free, or don’t use chocolate at all (see below for more information on alternative ingredients).


How can you make these eggless banana muffins gluten free?

These muffins can be adapted for someone who can’t eat gluten by simply using a gluten-free flour and swapping the oats for free from oats.


How to make eggless banana muffins

Just 9 simple ingredients are needed for these muffins:


  • Ripe bananas
  • Sunflower oil
  • Brown sugar
  • Maple syrup
  • Self-raising flour
  • Oats
  • Baking powder
  • Cinnamon 
  • Chocolate chips


You can omit the brown sugar and chocolate chips for an even lower sugar muffin. Leaving out the chocolate will also make this recipe vegan. As long as your bananas are very ripe, the muffins will still be sweet.  Alternatively, replace the chocolate chips for raisins for natural sweetness.

Remember, the riper the bananas, the sweeter and more moist your muffins will be. 

You can swap out the sunflower oil for any other mild flavoured oil, such as coconut oil. I wouldn’t use olive oil in this recipe because sometimes the taste can be overpowering.

The muffin batter should be quite wet once you have combined all of the ingredients together. The batter should easily drop off a spoon, which is exactly the texture we need to achieve a moist muffin.


Close up image of an eggless banana chocolate chip muffin broken in two


How to store eggless banana chocolate chips muffins

The muffins will keep well in an air tight container for up to 2 days. 

You can also freeze these muffins, by placing them in a zip lock bag and freezing them for up to a month. When you want one, just let it thaw out at room temperature.

This is a great snack to batch make and keep in the freezer for kids. It’s so easy to defrost one at a time, so they’re ideal for when you’re making a school packed lunch or heading out for the day.




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Half eaten muffin in a tin

Eggless banana chocolate chip muffins

  • Author: noasmodernkitchen
  • Total Time: 40 minutes
  • Yield: 9 muffins 1x
  • Diet: Vegetarian


  • 3 ripe bananas
  • 75ml sunflower oil
  • 50g brown sugar
  • 30ml maple syrup
  • 200g self-raising flour, sieved
  • 50g oats
  • 1 level teaspoon baking powder, sieved
  • 1 level teaspoon cinnamon
  • 50g chocolate chips


  1. Preheat the oven to 180c, and pop 9 muffin cases into a muffin tin.
  2. Mash the bananas well with a fork, and add to a bowl along with the sunflower oil, brown sugar and maple syrup. Give everything a good mix.
  3. Add the self-raising flour to the bowl, and fold it in so that it combines with the rest of the ingredients.
  4. Add the oats, baking powder, cinnamon and chocolate chips to the bowl and fold everything together. Don’t over mix the batter, just gently fold until everything is combined.
  5. Pour the batter into the muffin cases, until each one is 3/4 full. You may have enough batter for a couple more muffins.
  6. Bake for 25 minutes, or until the tops are turning golden brown.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes


  • Serving Size: 1 muffin
  • Calories: 182

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