Eggless Banana Chocolate Chunk Muffins

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Eggless Banana Chocolate Chunk Muffins are crowd-pleasers. Complemented with the heavenly combo of banana and chocolate these tender, moist, and soft muffins are hard to resist. Made in under an hour these wholesome muffins aren’t just perfect treat for families but are great for sharing with your friends and community.

This Eggless Banana Chocolate Chunk Muffins are perfect for breakfast, brunch, afternoon treats, or late-night snacks. Serve them with milk, tea, or coffee. These also are good with a scoop of vanilla ice cream.

Overripe bananas are high in fruity flavour, sweetness, and moisture. They may be difficult to eat but make excellent cooking ingredient. Whether used in breads, muffins, or pancakes overripe bananas can elevate the taste to the next level. And when they are combined with dark chocolate the result is divine. Not only do these taste amazing they also smell amazing. The emanating aroma of freshly baked banana chocolate chunk muffins is amazing.

They are so easy to make. You can mix everything up in under 10-15 minutes. Don’t require any equipment just your good old spatula and whisk will do the job perfectly. Also, just pantry staples are required. Yet I’ve shared the replacements of the ingredients (if needed)  below.

Ingredients used and possible substitutions

All-purpose flour–  In this recipe, I’ve used all-purpose flour. You can also use whole wheat flour.

Milk and vinegar– Milk and vinegar are used to make instant buttermilk. They are used as a replacement for eggs. Therefore, you can replace milk and vinegar with 2 eggs instead.

Banana– Unfortunately for the people who hate bananas we can’t replace bananas in banana chocolate chunk muffins. You can make choco chunk muffins instead.

Butter– I’ve used melted butter because I like muffins to be a little dense and rich. But feel free to use any kind of neutral oil. Oil makes muffin light and moist. Oil gives better shelf life to muffins than butter.

Sugar– White granulated sugar is used in this recipe. But brown sugar can be used. The flavours enhance the flavours of bananas. Either entirely replace sugar or use both equally.

Vanilla extract– to enhance the flavours. You Can other flavour extracts like almond, citrus etc. You can also skip it.

Baking soda and Baking powder–  They are leavening agents. For the beautiful rise of muffins, both of these are necessary.

Salt– to enhance the taste.

Dark chocolate– In this recipe, I’ve used both dark chocolate chips and chunks(chopped). Dark chocolate cuts the sweetness of bananas, therefore balancing the taste. But if you are not a fan of dark chocolate use milk or white chocolate. Or skip chocolate altogether and add nuts like almonds, walnuts etc.

Spices (optional)– I like spices like cinnamon, nutmeg, or cardamom in my banana bread. Therefore, I’m pretty much sure they will taste amazing in the muffins too. Even though, I haven’t added any feel free to add the spice of your choice.

How to make eggless banana chocolate chunk muffins?

Wet ingredients

1. To make buttermilk mix milk and white vinegar. Set aside for few minutes.
2. Mash the bananas in a bowl. Add melted butter, vanilla extract, and buttermilk. Mix till well combined.

Dry ingredients

3. Mix flour, baking powder, baking soda, sugar, and salt. Add chocolate chunks/chips and mix.

Combining wet and dry ingredients

4. Combine dry and wet ingredients. Mix until just combined.

Baking

5. Pour the batter into a muffin pan lined with liners. Bake in preheated oven until a golden brown colour is achieved. Remove from the pan after 8-10 minutes onto a wire rack to cool completely.

Storage of Eggless Banana Chocolate Chunk Muffins

Room temperature– Store these banana chocolate chunk muffins in an air-tight container at room temperature for 2 days.

Refrigerator:- Store them in an airtight container in the refrigerator for 4-5 days. But refrigerated muffins tend to dry out so you’ll have to microwave them until warm and soft. 

Freezer:- Wrap muffins individually in plastic wrap, place them in a zip-lock bag, and freeze for up to 3 months.  Thaw and warm before serving. 

Tips for successful baking

1. Measure the flour properly. If you are not employing a weighing scale then stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife. Remember do not scoop directly from the container.
2. Do not over-mix the batter once you add the dry ingredients to the wet. That will result in dense, dry, and hard banana muffins. Mix until the dry and wet ingredients are just combined.
3. To ensure that the chocolate chunks or nuts do not settle at the bottom of the muffins while baking mix them with flour rather than directly adding to the batter. 
4. After 8-10 minutes remove muffins from the pan. Otherwise, the bottom of the muffin may become soggy.

What to do if bananas are not ripe?

Ripe/Overripe bananas are perfect for these muffins. Ripe bananas have more flavour. They provide the necessary moisture and texture to muffins. So the riper the better. Naturally ripened bananas have more flavour and sweetness but if you don’t have the time for the natural process, choose any one of the following processes to quickly ripen the bananas.

1. Paper bag method:- Put the bananas into a brown paper bag and leave them overnight in a warm place.
2. Baking method:- Place the bananas in a tray lined with parchment/butter paper. Bake them at 200℃/390℉ for 10-15 minutes or until they look shiny and black.

Is it necessary to make perfect puree of bananas?

It’s up to personal preference. I enjoy pockets of gooey bananas in my muffins. Therefore, I prefer chunky banana puree. But you can make a nice puree by employing a mixer.

How to know if the muffins are properly cooked?

When a toothpick or a skewer is inserted into the center of the muffin should come out clean.

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