Whole Wheat Chocolate Banana Muffins are free of refined sugar and refined flour. These are also eggless and great for snacking!
The over-ripe bananas are back on the blog! They never went anywhere actually but sometimes I just eat them before they go this ripe or freeze them! I never buy a big bunch of bananas so that I can finish them before they go all black and brown but they get neglected when I buy 5 more fruits along with them! Because it’s spring and market is full of such delicious fruits, I think I bought like 6-7 types of fruits, all berries included and so obviously my poor bananas got neglected and yesterday they were so brown and ripe that my husband asked me to throw them immediately. But being a food blogger, you never throw over ripe bananas, no you simply don’t! In stead you bake with them and make these Whole Wheat Chocolate Banana Muffins. These muffins are also also eggless and free of butter, refined sugar and refined flour. Now that’s a good muffin for snacking!
Bananas are used in a lot of recipes as a replacement of eggs. So if you ask me, banana muffins are pretty good minus the egg. These muffins are moist with bananas, oil and greek yogurt and you wouldn’t even realize these are eggless. Sure if you want to add egg here, go ahead and add 1 large egg. Because I wanted to make these muffins healthier, I used white whole wheat flour and coconut sugar. Have you guys tried coconut sugar? No it doesn’t taste like coconut at all but is a little healthier alternative to the regular granulated sugar. Because my bananas were super ripe (told you guys hubby wanted to throw them!), I used only 1/3 cup of coconut sugar in the recipe and it was perfect. Super ripe bananas are super sweet and helps in cutting down the sugar. If your bananas aren’t that ripe, you might want to increase the quantity of sugar.
So these muffins have enough things to keep them moist like bananas, oil, greek yogurt however your muffins can still turn tough. And you know the reason, don’t you? Yeah it would happen if you over-mix the batter. Never over-mix your muffins batter, mix till just combine. Also do not over-bake these muffins. If you don’t do these 2 things, you will have perfectly soft and delicious chocolate banana muffins!
You will need just about 10 minutes to put these muffins in the oven. And then you can enjoy these eggless whole wheat chocolate banana muffins for breakfast or snack. Have a lovely weekend!
Method
In a bowl whisk together white whole wheat flour, cocoa powder, salt, baking powder and baking soda. Set aside.
In another bowl, whisk together canola oil, (or use any flavorless oil) vanilla extract and coconut sugar till well combined.
Add in the mashed bananas, greek yogurt and mix till combined.
Fold in the dry ingredients into the wet ingredients till combined. [Add the dry ingredients into the wet in 2-3 parts] Do not over-mix the batter. Few streaks of flour in the batter is ok.
Add the chocolate chips and mix.
Transfer batter to the muffin pan. Fill the liners all the way to the top, add few more chocolate chips on top (optional).
Bake at 425 F degrees for 5 minutes, then lower the temperature to 350 F degrees (with the muffins inside the oven) and bake for another 12-13 minutes or till a toothpick inserted in the center comes out clean. Total time take for these muffins to bake was around 17-18 minutes. Transfer on to a wire rack to cool completely.
* If you do not have coconut sugar, use honey/agave/maple syrup to keep it free of refined sugar.
* I used canola oil in this recipe, you may use coconut oil or vegetable oil.
* You can add chopped walnuts or pecans for added crunch.
* If you want to eat these muffins later, wrap them using a cling sheet and leave at room temperature and when you want to eat them, simply remove from the wrap and microwave for 30 seconds. They will be as good as fresh! They are okay at room temperature for around 3 days. Beyond that, you need to freeze them.
Eggless Whole Wheat Chocolate Banana Muffins
Ingredients
- 1 cup + 2 tablespoons white whole wheat
- 1/4 cup cocoa powder
- 1/4 teapsoon salt
- 1.25 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup canola oil you may use coconut or vegetable oil
- 1/3 cup greek yogurt
- 1 teaspoon vanilla extract
- 1 cup mashed bananas from 3 very ripe medium bananas
- 1/3 cup coconut sugar
- 1/2 cup semi-sweet chocolate chips and more to sprinkle on top
Instructions
- Preheat oven to 425 F degrees. Line a 12 count muffin pan with liners or spray with a nonstick spray. Set aside.
- In a bowl whisk together white whole wheat flour, cocoa powder, salt, baking powder and baking soda. Set aside.
- In another bowl, whisk together canola oil, vanilla extract and coconut sugar till well combined.
- Add in the mashed bananas, greek yogurt and mix till combined.
- Fold in the dry ingredients into the wet ingredients till combined. [Add the dry ingredients into the wet in 2-3 parts] Do not over-mix the batter. Few streaks of flour in the batter is ok.
- Add the chocolate chips and mix.
- Transfer batter to the muffin pan. Fill the liners all the way to the top, add few more chocolate chips on top (optional).
- Bake at 425 F degrees for 5 minutes, then lower the temperature to 350 F degrees (with the muffins inside the oven) and bake for another 12-13 minutes or till a toothpick inserted in the center comes out clean. Total time take for these muffins to bake was around 17-18 minutes.
- Transfer the muffins on to a wire rack to cool completely.
Nutrition
Whole Wheat Chocolate Banana Muffins
These muffins look incredible! You are totally correct, overripe bananas are never wasted in the blogging world 😉
Thank you Bethany!
Looks so good. Chocolate muffins are incredible, thanks for the idea
Thanks Keith!
These muffins are the perfect way to use up overripe bananas, they look perfect! Love that they are eggless too!
Thank you Kelly!
I’ve never made eggless muffins . I need to try this! They look delicious!
You wouldn’t realize these are eggless Alice! 🙂
I love a good banana muffin, Manali! Like you, I always buy a bunch of bananas, but sure enough they start to turn before I can finish them all. *Darn, guess I need to make banana muffins or banana bread again!* I love the chocolate in this version!
Thanks David, it’s always the same story with bananas!!
Thank you for sharing recipes, I’ve tried it two times and I would advise to cook “choclate banana muffins” in my version. I use 1/2 teaspoon baking soda and I do not add vanilla or yogurt. I add chocolate milk powder in the dough. And the family said, it makes the taste more delicious.
Thanks for sharing your recipe Bernard!
Yummilicious. Thanks for sharing these lovely egg less baking recipes. My lil one is a big fan too.
Welcome Helen! Glad you liked these!
These look gorgeous! I have all the ingredients, very excited to try them!
Thanks Mira, they are great!
These muffins look so moist and chocolatey! I love that they’re eggless 🙂 Pinning!
Thanks Medha! They are pretty good, I am still munching on them!
Can you make this choclate banana muffins without banana as my kid is allergic to bananas. What will I have to add to make it soft
Hi Dana! You can try applesauce in place..use 1 cup applesauce in the recipe in place of bananas, however if your kid is allergic to bananas simply make regular chocolate muffins!