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A muffin tray holds twelve golden-brown chocolate chip muffins. One muffin is slightly out of its cup with its wrapper partially peeled back, revealing a soft, moist interior. These eggless delights are set against a light surface, showcasing their tempting homemade texture.
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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!

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
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