Best Ever Eggless Chocolate Chip Banana Oatmeal Muffins

Best Ever Eggless Chocolate Chip Banana Oatmeal Muffins

Best Ever Eggless Chocolate Chip Banana Oatmeal Muffins is the perfect eggless banana muffin recipe – moist and packed full of flavor. Banana can act as binder and provide moisture instead of eggs. So, you don’t necessarily need eggs or egg-replacer while making banana muffins. Hence, this recipe is great for anyone who is new to eggless baking. Also these muffins are so quick and easy to make, in just 30 minutes !!Eggless Chocolate Chip Banana Oatmeal Muffins

These muffins contain oatmeal and banana- a perfect healthy breakfast to start your day with!! One point to note is that always use a ripe banana when baking, it adds sweetness and moisture to the baked goods. So if you really have a dark skinned banana sitting at your kitchen counter, just mash it, mix it with some flour, chocolate chips, baking powder, sugar, oil, cinnamon and vanilla and throw it into the oven. In just 18-20 mins, you will have the Best Ever Eggless Chocolate Chip Banana Oatmeal Muffins!!Eggless Chocolate Chip Banana Oatmeal Muffins

Best Ever Eggless Chocolate Chip Banana Oatmeal Muffins
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 6 muffins
  • 2 ripe large Banana
  • ⅔ cup unbleached all purpose flour
  • 2 tbsp Brown Sugar (light or brown)
  • 2 tbsp White Sugar
  • 8 tsps Oats( I used quick cooking whole grained Oats)
  • ¼ tsp Baking Soda
  • ¼ tsp Baking Powder
  • ½ tsp cinnamon powder
  • ½ tsp vanilla essence
  • ¼ tsp pumpkin pie spice powder or ground nutmeg
  • ¼ cup Semi Sweet Chocolate Chips
  • 2 tbsp Olive Oil ( you can use any regular oil)
  1. Preheat the oven to 375 degrees Fahrenheit. Line 6 medium muffin cups with paper liners.
  2. Combine the flour, Oats, baking soda and baking powder in a medium size bowl. Keep it aside.
  3. Mash one banana in a small bowl using fork, so that there are small chunks. Keep it aside.
  4. Mash the other banana in another medium size mixing bowl. Add brown sugar, white sugar, oil, cinnamon, pumpkin spice or nutmeg and vanilla into it. Beat it well with a whisk or electric beater. Now add the remaining mashed bananas into the mixture and mix well.
  5. Add the dry flour-Oats mixture intermittently into the wet mashed bananas-sugar-oil mixture. Mix until just combined. Do not overmix. Stir in the chocolate chips.
  6. Fill each muffin cup ¾th fill, about 3 tablespoons per cup. Bake in the preheated oven for 18-20 minutes or until a toothpick when inserted comes out clean.
  7. Cool the muffins in the pan for 5 minutes before removing it to wire rack. Enjoy it warm or store it in an air tight container when cooled completely.


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