Banana Chocolate Chip Muffins (eggless)
Serves 6
15 mins prep
20 mins cook
35 mins total
Got overripe bananas? Make the best Banana Choco Chip Muffins! These moist, tender muffins are loaded with sweet banana flavor and melty chocolate chips. Made with simple ingredients, they're naturally eggless and easy to make dairy-free too.
Crumble Topping (optional)
Banana Chocolate Chip Muffin Batter
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Crumble Topping
Prepare crumble topping, to make the crumble topping, combine flour, sugar, cinnamon, and salt in a bowl.
Add the melted butter and mix with a fork until the mixture is clumpy and the flour is no longer dry. Freeze the crumble topping while you prepare the muffin batter.
Banana Chocolate Chip Batter
Preheat the oven to 390°F (200°C). Line every alternate cup of a 12-cup muffin pan with muffin liners for tall, bakery-style muffins, or use a 6-cup muffin pan.
In a bowl, combine the milk (room temperature) and apple cider vinegar and let it sit for 10 minutes until slightly curdled.
Add the sugar, oil and vanilla extract to the milk mixture and whisk until the sugar is dissolved. Mix in the mashed banana until fully incorporated.
Add the flour, baking powder, baking soda, salt, and cinnamon, and stir until the batter is smooth and well combined.
Fold in the chocolate chips.
Fill each muffin liner to the rim with the batter, adding thick layer of crumble topping if desired. Bake for 12 minutes at 390°F (200°C), then reduce the temperature to 350°F (175°C) and bake for another 8–10 minutes.
Insert toothpick in the center if it comes out clean or witha few moist crumbs (not wet batter), they're done.
Let the muffins cool in the pan for 30 minutes before carefully removing and transferring them to a cooling rack to cool completely.
Store in airtight container for up to 3 days or freeze for 2months.
