About this recipe
These chocolate chip banana muffins are soft, moist, and loaded with gooey chocolate in every bite. And the best part? They’re naturally eggless thanks to a little kitchen magic from applesauce (or pear purée). I have to confess, though, that I made these with store-bought apple sauce, the one that comes in pouches. I had them for my kids when they wanted something sweet, and now I use them for baking!
I love this recipe because it’s the kind of thing you can whip up without even pulling out the mixer — just a bowl, a fork, and a muffin pan. Plus, the muffins always come out perfectly, even for beginner bakers.
Why you’ll love this recipe
- Super moist without eggs — The ripe bananas and applesauce make these muffins soft, tender, and perfectly moist.
- One-bowl recipe — Less mess, less fuss.
- Everyday ingredients — Pantry staples only, no fancy stuff.
- Customizable — Add nuts, swap chocolate chips for chunks, or make them mini! My son asked for walnuts and chocolate chips, an excellent combo.
- Freezer-friendly — Bake now, enjoy later.
Ingredient notes
- Ripe bananas – The riper, the better. We’re talking deep yellow with brown spots; this is where all the sweetness and flavor come from.
- Sugar – Regular white sugar keeps it classic, but feel free to use brown sugar for a caramel-like twist.
- Oil – Use any neutral-flavored oil like canola, vegetable, or avocado oil.
- Applesauce or pear purée – This acts as the egg replacement. Both work great, so use what you have on hand.
- Chocolate chips – Semi-sweet or dark, whichever you prefer. Mini chocolate chips work too.
Homecook to home-cook tips
- Ripe bananas = magic – The darker the peel, the sweeter and softer the muffin.
- Don’t overmix – Mix until just combined to keep the muffins soft and fluffy.
- Measuring tip – Fluff your flour with a fork, spoon it into your measuring cup, and level it off for accurate measuring.
- Freezing tip – Freeze the baked muffins in an airtight container for up to 3 months. Reheat in the microwave for a warm, gooey treat.
- Applesauce hack – No applesauce? Blend canned pears or even a soft apple with a splash of water.
Chocolate Chip Banana Muffins (Eggless & Easy)
These chocolate chip banana muffins are soft, fluffy, and packed with melty chocolate chips in every bite. Naturally eggless, thanks to ripe bananas and applesauce, this one-bowl muffin recipe comes together quickly with simple pantry ingredients. Perfect for breakfast, snacks, or as a sweet treat any day of the week. Bonus: they freeze beautifully!
Equipment
- Large mixing bowl
- Fork or potato masher
- Whisk or spoon
- Measuring cups and spoons
- Muffin tin (12-cup)
- Paper muffin liners or oil for greasing
Ingredients
- 4-5 ripe bananas
- 3/4 cup of sugar
- 1/2 cup of neutral flavor oil
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup apple sauce or pear puree
- 1 cup chocolate chips
- 1 tablespoon vanilla
Instructions
- Preheat your oven to 350ºF (180ºC).
- In a large bowl, mash the ripe bananas until smooth with just a few small chunks.
- Add the sugar and oil, and mix until well combined.
- Stir in the applesauce (or pear purée) and vanilla extract.
- Sprinkle the flour, baking powder, baking soda, and salt over the wet ingredients. Gently mix just until combined — don’t overmix.
- Fold in the chocolate chips.
- Spoon the batter into a lined or greased 12-cup muffin tin.
Notes
Mini Muffins – Use a mini muffin pan and bake for 12–15 minutes.
Loaf Cake – Pour the batter into a loaf pan and bake for about 45–50 minutes.
Add-ins – Chopped walnuts, pecans, or even shredded coconut make a fun addition.
Dairy-Free Option – Use dairy-free chocolate chips to make the muffins completely dairy-free
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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