Banana Bread Chocolate Chip Muffins (1-Bowl, No Eggs, No Dairy)

These Banana Bread Chocolate Chip Muffins are simple 1-bowl desserts made with no eggs, no dairy, without refined sugar (or with no sugar at all), and sweetened with bananas.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Banana Bread Chocolate Chip Muffins

These Banana Bread Chocolate Chip Muffins are simple 1-bowl desserts made with no eggs, no dairy, without refined sugar (or with no sugar at all), and sweetened with bananas.

5 from 3 votes

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Prep Time: 10 minutes mins

Cook Time: 12 minutes mins

Total Time: 22 minutes mins

Course: Breakfast, Snack

Cuisine: American

Servings: 12 muffins

Calories: 249.4 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 2 cups All-Purpose Flour - (note 1)
• ▢ 1 ⅓ cups Mashed Banana - (note 2)
• ▢ 6 tablespoons Light Olive Oil - (note 4)
• ▢ ½ cup Almond Milk - (note 5)
• ▢ 2 teaspoons Baking Powder
• ▢ ½ teaspoon Baking Soda
• ▢ ½ teaspoon Salt
• ▢ 1 teaspoon Cinnamon
• ▢ 2 teaspoons Vanilla Extract
• ▢ ½ cup Dark Chocolate Chips

Optional

• ▢ ⅔ cup Unrefined Sugar - (note 3)
• ▢ ½ cup Walnuts - chopped

Instructions

• Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper liners. Slightly oil with cooking oil spray.
• In a mixing bowl, mash the banana using a fork or potato masher.
• Add the oil, almond milk, optional unrefined sugar, vanilla extract, and salt if used. Stir with a rubber spatula or whisk until well combined.
• Add the flour, baking powder, baking soda, and cinnamon, if used.
• Stir with a wooden spoon or silicone spatula until the batter is consistent.
• Fold in chopped nuts, if used, and chocolate chips or chunks, and stir to incorporate evenly.
• Fill each muffin cup up to the top.
• Bake in the center rack of the oven for 25-30 minutes at 350°F (180°C) until they are nicely golden brown on top, and a toothpick inserted in the center comes out clean.
• Let them cool down on a wire rack for 1 hour.

Notes

Note 1: The recipe will not work with oat flour or almond flour. I didn’t try all-purpose gluten-free flour, I can’t guarantee the outcome will be similar.

Note 2: This is about 3 large bananas. Make sure you measure the amount of mashed banana, packing the amount in measuring cups to get 1 1/3 cups.

Note 3: Any sugar can be used, like brown sugar, coconut sugar, or unrefined cane sugar. You can decrease or remove the sugar entirely for a healthier option.

Note 4: Any light-flavored oil works.

Note 5: Any milk, like oat milk, soy milk, or coconut milk, works.

Storage: Store the muffins at room temperature for up to 3 days or up to 5 days in the fridge in a sealed container. They can also be frozen in Ziploc bags and thawed the day before at room temperature.

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Nutrition

Serving: 1muffin | Calories: 249.4kcal | Carbohydrates: 34g | Protein: 3.5g | Fat: 11.7g | Saturated Fat: 1.4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5.8g | Sodium: 227.8mg | Potassium: 142.6mg | Fiber: 1.8g | Sugar: 14.5g | Vitamin A: 17.8IU | Vitamin C: 2.3mg | Calcium: 64.4mg | Iron: 1.4mg | Magnesium: 22mg | Phosphorus: 65.2mg | Zinc: 0.4mg

Ingredients and Substitutions

You only need a handful of simple ingredients to make this recipe. Here’s how to pick and swap them.

• All-Purpose Flour – This forms the main structure of the muffins, giving them their classic texture. I haven’t tried gluten-free flour. It might work, but a bit drier, I guess. The recipe works with whole wheat flour or spelt flour.
• Mashed Banana – This acts as the primary sweetener and moistener, contributing to the banana bread flavor.
• Light Olive Oil – This adds moisture and helps keep the muffins tender. You can also use any other light-flavored oil or even melted coconut oil for a subtle tropical note.
• Almond Milk – This provides liquid to the batter and helps create the right consistency. Oat milk, soy milk, or coconut milk all work well too.
• Baking Powder – This is a leavening agent that helps the muffins rise and become light and fluffy.
• Baking Soda – Another leavening agent, baking soda reacts with the acidic banana to help the muffins rise.
• Cinnamon – For more flavors.
• Vanilla Extract – This brings a lovely aromatic depth to the overall flavor of the muffins.
• Dark Chocolate Chips – These are folded into the batter, melting as the muffins bake to create gooey pockets of chocolate. You can also use chocolate chunks from a dark chocolate bar.
• Unrefined Sugar – This is an optional ingredient if you want your muffins to be sweeter. Brown sugar, coconut sugar, or unrefined cane sugar are good choices here.
• Walnuts – These are an optional addition that provides a nice crunch and earthy flavor to the muffins.

How to Make Banana Bread Chocolate Chips Muffins

This recipe is super simple to make. Here are the key steps in a few pictures.

Chop your chocolate bar on a wooden board – skip if using chocolate chips.

Mash and measure the banana and add all the liquid ingredients.

Stir the batter and incorporate the dry ingredients.

Stir and pour the chocolate chips into the batter.

Scoop the batter and transfer it to a muffin pan lined with paper cups.

Bake in the center rack of the oven for 25-30 minutes at 350°F (180°C).

Expert Tips

Let me share a few more tips for perfect banana muffins.

• Perfectly Ripe Bananas – For the best flavor and sweetness, use very ripe bananas with plenty of brown spots on their skins. They’re much easier to mash and contribute more natural sweetness.
• Measure Accurately – When measuring your mashed banana, make sure to pack it firmly into the measuring cup to get the precise amount. This is important for the muffin’s texture.
• Don’t Overmix – Once you add the dry ingredients to the wet, mix just until no streaks of flour remain. Overmixing can lead to tough muffins. A few small lumps in the batter are perfectly fine.
• Fill Evenly – Distribute the batter evenly among the muffin cups. This helps ensure all the muffins bake at the same rate and come out consistently.
• Check for Doneness – To test if your muffins are baked through, insert a toothpick into the center of one. If it comes out clean or with a few moist crumbs attached, they’re ready.
• Cool Completely – Let the muffins cool on a wire rack for at least an hour. This allows their structure to set properly and prevents them from becoming soggy.
• Add Crunch – For extra texture, try folding in other chopped nuts like pecans or even some seeds, like sunflower or pumpkin seeds, into the batter.

More Banana Muffin Recipes

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Vegan Chocolate Banana Muffins

3-Ingredient Banana Muffins