Eggless banana chocolate chip muffins

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

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

All you need is a few simple ingredients, a single bowl for mixing the muffin batter and 20 minutes in the oven! 

If you’re in need of more easy, quick and delicious eggless bakes, try out these favourite recipes:

• Eggless lemon cake 
• Eggless fairy cakes
• Eggless blondies

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 great 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 an ideal way to create a healthier recipe.

This recipe uses 3 ripe bananas in replacement of eggs.  

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.

Ingredients in eggless banana chocolate chip muffins

Just 9 simple ingredients are needed for these awesome egg free banana chocolate chip muffins:

• Ripe bananas – the riper the bananas the better, because the muffins will be naturally sweeter and more moist
• Sunflower oil – its important to use a mild flavoured cooking oil such as sunflower oil or coconut oil
• Brown sugar – brown sugar retains more moisture than regular sugar thanks to the higher molasses content. Molasses is able to absorb water, and therefore retains moisture, which means the muffins will be more moist even in the absence of eggs
• Maple syrup – again this helps the muffins to retain their moisture
• Self-raising flour – this is the foundation of these eggless banana chocolate chip muffins, and helps to give them their rise
• Oats – gives the muffins more texture and fibre
• Baking powder – helps the muffins to rise even taller than with self-raising flour alone
• Cinnamon – cinnamon and bananas are a classic combination. It adds another dimension to the flavour of these muffins
• Chocolate chips – chocolate chips are essential to any muffins! Feel free to omit them if you want a super low sugar muffin.

Tips for the perfect eggless banana muffins

1. Do not over mix the batter! Just gently fold the batter until all the ingredients are combined. This is to ensure your muffins are tall and fluffy.
2. Fill your muffin cases right to the brim of the muffin case if you want those tall bakery style muffins. This will create a muffin with that famous muffin top that looks like the crust is spilling over the edge of the case. Note, I only filled the cases to be 3/4 full, because I wanted them to be the perfect portion size for my son. If you do fill to the brim, this recipe will yield around 6 muffins instead of 9.
3. Muffins are large; larger than cupcakes or buns. Use an appropriately sized muffin tin when baking these muffins. Lakeland sell this one, which would be ideal for baking six large bakery style muffins.

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 two months. 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.

Eggless banana chocolate chip muffins

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

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Description

Tall, fluffy and healthy eggless banana muffins. These muffins make a delicious breakfast on the go or afternoon snack for the whole family.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat the oven to 180c, and line your muffin tin with 9 muffin cases.
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. Do not 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, which will make around 9 muffins. Or for tall bakery style muffins, fill each muffin case to the brim. This will make around 6 muffins.
6. Bake for 25 minutes, or until the tops are turning golden brown.
7. Leave for 5 minutes in the muffin tray, and then transfer the muffins to a wire rack to cool completely.

Notes

Baking tips

To make these muffins vegan, use dairy free chocolate chips, or omit the chocolate.

Do not over mix the batter. Gently fold the batter together until the ingredients come together. This is to ensure that the muffins retain their rise and are beautifully fluffy.

Bake the muffins for 25 minutes or until golden brown. Don’t be tempted to open the oven door part way through baking, or else the muffins may sink.

Storage

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

You can freeze these muffins by placing them in a zip lock bag and freezing them for up to 2 months. Bring them up to room temperature before serving.

If you made this recipe, please leave a comment and rating below!

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 1 muffin
• Calories: 216
• Sugar: 13g
• Fat: 8g
• Carbohydrates: 42.4g
• Protein: 4g

Keywords: banana chocolate eggfree eggless muffins recipe