Banana Chocolate Chip Muffins Recipe

If you’re looking for a delicious, comforting treat that checks all the boxes—eggless, dairy-free friendly, moist, and packed with chocolate—then you’ve landed in the right place. These Banana Chocolate Chip Muffins are everything you love about home-baked goodies: soft, fluffy, slightly sweet, and absolutely satisfying. Plus, with a golden crumble topping, they’re a total showstopper. And the best part? You don’t need eggs, and you can easily make them dairy-free!

Let’s walk through the recipe step-by-step, with tips, tricks, and everything you need to know to whip up a batch of these mouthwatering muffins.

Why Go Eggless?

Whether you’re baking for someone with an egg allergy, following a plant-based lifestyle, or simply ran out of eggs—this Banana Chocolate Chip Muffin recipe has your back. The ripe banana and yogurt in the recipe provide all the moisture and binding you need, giving the muffins a tender crumb and rich flavor without the egg.

Dairy-Free? Totally Doable!

We’ve used unsweetened plain yogurt in this recipe, but you can go 100% dairy-free by using almond yogurt or any other plant-based yogurt. The result is just as creamy and moist, making these muffins ideal for vegans and those with dairy sensitivities.

Ingredients You’ll Need

Muffin Batter (Makes 5-7 Muffins)

• 125g (1 cup) All-Purpose Flour

• 110g (1/2 cup) Light Brown Sugar

• 1 tsp Baking Powder

• 1/2 tsp Baking Soda

• 1/4 tsp Salt

• 1/4 tsp Cinnamon Powder

• 120g (1/2 cup) Unsweetened Plain Yogurt (dairy-free alternatives like almond or soy yogurt work great!)

• 1 Ripe Banana, mashed

• 60ml (1/4 cup) Oil (use vegetable oil or any neutral oil)

• 40g Chocolate Chips (check the label if you’re keeping it dairy-free)

Crumble Topping

• 35g (2 tablespoons) Melted Butter (vegan butter stick used here)

• 75g (1/2 cup + 1 tablespoon) All-Purpose Flour

• 55g (1/3 cup) Light Brown Sugar (or use cane sugar or castor sugar)

• 1/4 tsp Salt

Step-by-Step Instructions

1. Prepare the Crumble Topping

Start by melting your butter in a small bowl. You can do this in the microwave or on the stove. Once melted, stir in the flour, sugar, and salt. Mix gently with a spoon or fork until the mixture forms a crumbly texture. It should resemble wet sand with some larger clumps—that’s exactly what you want for that crunchy top!

Place the crumble topping in the fridge or freezer while you prepare the muffin batter. Chilling it helps the crumbles stay firm and crisp up beautifully during baking.

Tip: You can make a big batch of this crumble and store it in the freezer for up to a month. Perfect for impromptu muffin mornings!

2. Mix the Wet Ingredients

In a medium bowl, mash the ripe banana until smooth. Add yogurt, oil, and light brown sugar. Mix everything well until the sugar dissolves and the mixture is creamy.

3. Add the Dry Ingredients

In the same bowl, add your flour, baking powder, baking soda, salt, and cinnamon powder. Whisk until everything is fully incorporated, but be careful not to overmix. You want a smooth batter, but overworking it can make the muffins dense.

4. Fold in the Chocolate Chips

Now comes the best part—chocolate chips! Gently fold them into your batter with a spatula. This ensures every bite has a little chocolatey surprise.

5. Rest the Batter

Let the batter rest for about 30 minutes at room temperature. This little trick gives the baking powder and soda time to react with the yogurt and banana, resulting in fluffier muffins.

6. Fill the Muffin Liners

Line your muffin tray with paper liners and fill each one about 3/4 full with the batter. Don’t go all the way to the top, or they might overflow while baking.

Now, generously spoon the chilled crumble topping over each muffin. Be liberal—the more, the better!

7. Bake to Perfection

Bake your muffins in a preheated oven at 370°F (about 188°C) for 15 to 17 minutes. You’ll know they’re ready when the tops are golden brown, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

8. Cool and Enjoy

Let the muffins cool in the tray for at least 10 minutes, then transfer to a wire rack to cool completely for another 20 minutes. This helps the texture set perfectly—and keeps you from burning your tongue on molten chocolate chips!

Customization Ideas

These Banana Chocolate Chip Muffins are already a hit, but if you like to get creative, here are a few fun variations:

Swap the Chocolate Chips

Use dark chocolate chunks, white chocolate chips, or even mini chips for a different flavor profile. Just make sure they’re dairy-free if that’s your goal.

Add Nuts or Seeds

Craving a bit of crunch? Add some chopped walnuts, pecans, or sunflower seeds to the batter for extra texture and nutrition.

Spice It Up

Try adding a pinch of nutmeg or a splash of vanilla extract to the batter for a deeper, cozier flavor.

Tips for the Best Muffins Every Time

• Use super ripe bananas: The blacker the peel, the sweeter and more flavorful the banana!

• Don’t skip the rest period: It really does make a difference in texture.

• Use a scoop: To evenly fill your muffin liners without mess.

• Chill the crumble: Cold crumble = crispier tops.

Final Thoughts

These Banana Chocolate Chip Muffins are the perfect mix of simple and satisfying. They’re fluffy, sweet, chocolatey, and customizable—everything you could want in a muffin. And best of all, they’re eggless and easy to make dairy-free, so everyone at the table can enjoy them.

Whether you’re baking for breakfast, brunch, a mid-afternoon snack, or dessert, this recipe is a reliable favorite. Once you try them, you might never go back to store-bought muffins again!

Must Try Tiramisu Heart Cake Recipe

Ready to bake? Grab those ripe bananas and get started—your kitchen is about to smell amazing!

Banana Chocolate Chip Muffins Recipe

Soft, fluffy, and eggless Banana Chocolate Chip Muffins with a crunchy crumble topping—easy to make, dairy-free friendly, and totally delicious!

Type: Dessert / Snack

Cuisine: American / Eggless / Dairy-Free Friendly

Keywords: banana chocolate chip muffins, eggless muffins, dairy-free muffins, crumble topping, easy muffin recipe

Recipe Yield: 5–7 muffins

Calories: Approximately 210–230 per muffin (depending on chocolate chips and type of yogurt used)

Preparation Time: 15 minutes

Cooking Time: 17 minutes

Total Time: 32 minutes (plus 30 minutes resting time)

Recipe Ingredients:

• 125g (1 cup) All-Purpose Flour
• 110g (1/2 cup) Light Brown Sugar
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1/4 tsp Cinnamon Powder
• 120g (1/2 cup) Unsweetened Plain Yogurt (or almond/soy yogurt for dairy-free)
• 1 Ripe Banana (mashed)
• 60ml (1/4 cup) Vegetable Oil or any neutral oil
• 40g Chocolate Chips
• 35g (2 tbsp) Melted Vegan Butter
• 75g (1/2 cup + 1 tbsp) All-Purpose Flour
• 55g (1/3 cup) Light Brown Sugar, Cane Sugar, or Castor Sugar
• 1/4 tsp Salt

Recipe Instructions:

Prepare the Crumble Topping:

Start by melting your butter in a small bowl. You can do this in the microwave or on the stove. Once melted, stir in the flour, sugar, and salt. Mix gently with a spoon or fork until the mixture forms a crumbly texture. It should resemble wet sand with some larger clumps—that’s exactly what you want for that crunchy top! Place the crumble topping in the fridge or freezer while you prepare the muffin batter. Chilling it helps the crumbles stay firm and crisp up beautifully during baking. Tip: You can make a big batch of this crumble and store it in the freezer for up to a month. Perfect for impromptu muffin mornings!

Mix the Wet Ingredients:

In a medium bowl, mash the ripe banana until smooth. Add yogurt, oil, and light brown sugar. Mix everything well until the sugar dissolves and the mixture is creamy.

Add the Dry Ingredients:

In the same bowl, add your flour, baking powder, baking soda, salt, and cinnamon powder. Whisk until everything is fully incorporated, but be careful not to overmix. You want a smooth batter, but overworking it can make the muffins dense.

Fold in the Chocolate Chips:

Now comes the best part—chocolate chips! Gently fold them into your batter with a spatula. This ensures every bite has a little chocolatey surprise.

Rest the Batter:

Let the batter rest for about 30 minutes at room temperature. This little trick gives the baking powder and soda time to react with the yogurt and banana, resulting in fluffier muffins.

Fill the Muffin Liners:

Line your muffin tray with paper liners and fill each one about 3/4 full with the batter. Don’t go all the way to the top, or they might overflow while baking. Now, generously spoon the chilled crumble topping over each muffin. Be liberal—the more, the better!

Bake to Perfection:

Bake your muffins in a preheated oven at 370°F (about 188°C) for 15 to 17 minutes. You’ll know they’re ready when the tops are golden brown, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool and Enjoy:

Let the muffins cool in the tray for at least 10 minutes, then transfer to a wire rack to cool completely for another 20 minutes. This helps the texture set perfectly—and keeps you from burning your tongue on molten chocolate chips!