Eggless Banana Chocolate Muffins

These muffins are very moist and chocolatey with just the perfect hint of banana.  I’ve already had two of these today and resisting the temptation of biting into another one.  🙂  The first time I baked these, I wasn’t very much satisfied with the result even if everyone at home seemed to like it.  But I’m glad I didn’t give up on this recipe that I had cut out from an old magazine.  From what I’ve learned, using an electric beater to make your cake batter doesn’t always do wonders.  🙂  Surely it won’t affect the taste but you might just end up with a dense cake instead of a light fluffy one.  Just follow the instruction below and you’ll be amazed how good these muffins are despite being eggless and pretty much low in fat!

The crumble topping does look kind of funny on these ones.


  • 4 ripe bananas
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/3 cup melted butter ( 5 – 6 tbs )
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt ( if using unsalted butter )
  • 1/2 cup sugar
  • 2 – 4 tbs plain yogurt
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 cup cocoa ( 6 – 8 tbs )

For the crumble topping :

  • 1 1/2 tbs sugar
  • 1 tbs flour
  • 1/2 tbs butter


  • You may use 1 ½ cup of all purpose flour or whole wheat flour instead depending on your personal preference.
  • Add in 1 or 2 tbs yogurt if you find the batter too thick.
  • 1 – 2 tsp of coconut powder can be added to the crumble topping.  🙂  I love the combination of banana and coconut!


  • Preheat your oven to 180 degrees C. 
  • In a large bowl, mix together the flours, sugar, baking powder, baking soda, cinnamon powder, salt and cocoa.
  • In a separate bowl, mash the bananas with the help of a fork.  Add in the yogurt, melted butter, vanilla extract and mix well.
  • Gradually fold in the flour mixture to the banana mixture, stirring until just mixed.  Avoid overbeating the batter!
  • Mix the ingredients for the crumble topping and keep aside.  Grease your muffin cups and fill up to 2/3rd full with the batter.  Sprinkle some crumble mixture on top.
  • Bake in the preheated oven for 25 minutes or until a toothpick inserted in to the centre of a muffin comes out clean.
And voila!! 🙂 You are ready to bite into one of these!

5 responses to “Eggless Banana Chocolate Muffins

  1. These look superb. I often beat/mix my batters and mixtures less than stated so ensure a light and soft end result.
    🙂 Mandy

  2. Hmmm.. I’ve never eaten muffins in my whole life.. They do not look attrative to me.. But these look yummy!!!! I so wanna have them!!! When are you gonna invite me to have some of these with ginger tea? hmmm.. ;oD

  3. Anytime you want.. Haha.. 🙂 Don’t worry, you certainly gonna get loads of muffins to eat now, with me getting crazy about baking!! And I was wrong to think that eggless cakes and muffins are not as good as those with eggs. 🙂 You won’t even know these are eggless!

  4. Thankfulness to my father who told me on the topic of this website,
    this website is genuinely remarkable.

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