Banana Chocolate Chip Muffins for Brunch


Banana Chocolate Chip Muffins for Brunch

In my original post Nut Free Egg Free Banana Chocolate Chip Muffins Recipe, I shared that sometimes I end up with too many ripe bananas and/or I need to bake for brunch or an event. But if I feel too much pressure or am not yet fully awake, I just can’t double a recipe correctly in my head. Thus I am sharing a double recipe here but please refer to the original post for more details about the recipe and how to make it nut free and egg free and product recommendations. The recipe development was a labor love and included some lessons learned from a baking competition and misadventures.

Enjoy making this Nut Free Egg Free Banana Chocolate Chip Muffins Recipe for a brunch or potluck.


Banana Chocolate Chip Muffins for Brunch

This recipe makes 24 muffins and is a double recipe of Nut Free, Egg Free Banana Chocolate Chip Muffins, perfect for a brunch with lots of people. Please refer to the original recipe for further details regarding allergen safety and adaptations.
Servings 24


  • 3 large ripe bananas
  • 2 tablespoons of Ener-G Egg Replacer + 6 tablespoons of warm water
  • 1/2 cup organic sugar
  • 1 cup yogurt any plain or vanilla variety
  • 1/2 cup melted butter
  • 2 teaspoons vanilla extract
  • 4 cups of all purpose flour
  • 2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon optional
  • 1/2 cup plus 1/4 cup of nut free chocolate chips


  1. Preheat oven to 350 degrees Farenheit and line two 12 cup cupcake/muffin tin with liners.
  2. Use a potato masher to mash the bananas in a large bowl until they are no longer banana shaped, but still chunky.
  3. Use an immersion blender or a whisk to beat the Ener-g Egg Replacer and warm water until frothy and add to the banana mixture.
  4. Add sugar, yogurt, butter, and vanilla extract to the bananas and mix.
  5. In a medium bowl, whisk the flour, baking soda, salt, and cinnamon (if using) and add to the banana mixture.
  6. Combine the banana and flour mixtures quickly by hand with a spatula until it mostly mixed (it's okay if there are still a few large lumps of flour).
  7. Mix in 1/2 cup of chocolate chips and be careful not to overmix.
  8. Evenly scoop the batter into each muffin liner (about 2 heaping tablespoons each) and sprinkle the tops of each muffin with a few chocolate chips.
  9. Allow the batter to rest on the counter for 5-10 minutes, meanwhile use a toothpick to mix any large lumps of flour and to push the chocolate chips slightly into the dough.
  10. Bake for 25 minutes (time may vary) and the muffins are ready when a toothpick inserted comes out mostly clean with a few crumbs on it.


About Sharon Wong 282 Articles
Welcome to Nut Free Wok, a blog about Allergy Aware Asian Fare. I hope that you will find my food allergy mom experiences helpful and enjoyable to read as I write about recipes, cooking techniques, Asian ingredients, and food allergy related awareness and advocacy issues. My professional experiences include education, teaching, and a little bit of science and computers. Thank you for visiting! ~Sharon Wong, M.Ed.


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