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banana chocolate and white chocolate chips muffins on a white plate with bananas in the background

Nut Free Egg Free Banana Chocolate Chip Muffins

These nut free, egg free banana chocolate chip muffins are also light and taste best when warm and fresh out of the oven. If you happen to have any leftovers, reheat in a microwave for 15 seconds or less to have the same warm from the oven taste with melty chocolate chips.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword banana bread, banana chocolate chip muffins, banana muffins
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 muffins
Author Sharon @Nut Free Wok

Ingredients

  • 3 large bananas, ribe
  • 2 tablespoons Ener-G Egg Replacer
  • 6 tablespoons warm water
  • 1/2 cup sugar organic, if possible
  • 1/2 cup yogurt plain or vanilla
  • 1/4 cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon optional
  • 1/4 teaspoon salt
  • 1/4 cup plus 2 tablespoons chocolate chips** nut-free

Instructions

  1. Preheat oven to 350 degrees Farenheit and line a 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 1/4 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.

Recipe Notes

*You can also use 2 cups of whole wheat white pastry flour OR 1 cup of whole wheat flour + 1 cup of all purpose flour
**See blog post for product recommendations