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–+ servings

Eggless Banana Muffins

These eggless banana muffins are soft, flavorful, and perfect for breakfast or an afternoon treat. Chocolate chips make every bite especially inviting.
Eggless Banana Muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 pieces
Calories 235 kcal
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Equipment

  • 12-cup muffin pan
  • paper liners

Ingredients
  

  • 2 cups All-Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 1 tsp Ground Cinnamon
  • 1 cup Mashed Ripe Banana
  • 3/4 cup Light Brown Sugar
  • 1/2 cup Plain Greek Yogurt
  • 1/3 cup Neutral Oil
  • 1/4 cup Whole Milk
  • 2 tsp Vanilla Extract
  • 1/2 cup Mini Chocolate Chips

Instructions
 

  • Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.
  • Whisk the all-purpose flour, baking powder, baking soda, salt, and cinnamon together until evenly combined.
  • In a separate bowl, whisk the mashed banana, brown sugar, Greek yogurt, oil, milk, and vanilla until smooth and creamy.
  • Add the dry ingredients to the banana mixture and fold just until no dry streaks remain. Fold in the mini chocolate chips without overmixing the batter.
  • Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
  • Bake for 18 to 22 minutes, until the tops spring back when lightly pressed and a tester inserted into the center comes out without wet batter. Cool in the pan for 10 minutes before transferring the muffins to a rack.

Nutrition

Serving: 1servingCalories: 235kcalCarbohydrates: 38gProtein: 4gFat: 9g
Course Breakfast
Cuisine American
Keyword baking, banana muffins, chocolate chip, eggless
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