Why is my banana muffin hard?

Afterwards, the lower temperature is for them to bake evenly. If you left them at the initial high temperature for the whole baking time you will end up with a hard crust and raw center . My Banana Muffins use the two temperature approach and are filled right to the top.

How much applesauce equals one banana?

Applesauce (store-bought or homemade) can substitute for a banana in baked goods. Replace one banana with 1/2 cup of applesauce, but don't use more than 1 cup of applesauce because the mixture will be too wet.

How do you keep muffins moist and fluffy?

How to Make Homemade Muffins Moist: Our Top Tips Tips to Make Homemade Muffins Moist. Keep Wet and Dry Ingredients Separately. Add All Flavorings Last. Consider Paper Liners. Don't Overfill the Muffin Cups. Check the Temperature of Your Oven. Test if Muffins Are Fully Cooked. Top Your Muffins with Flavor. More items... Aug 9, 2021

What causes the muffins to be tough heavy or rubbery?

Overmixing the Batter : Overmixing the muffin batter can lead to dense and tough muffins. It's important to mix the ingredients until just combined to avoid overdeveloping the gluten, which can negatively impact the texture.

How many eggs can you replace a banana?

How much banana should I use to replace one egg? Generally, half a mashed banana (about 1/4 cup) can replace one egg . However, it's important to consider the moisture content of the recipe as bananas also add moisture.

How much applesauce to use instead of eggs?

Applesauce. Use applesauce to add moisture. Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder, as fruit purées tend to make the final product denser than the original recipe.

Can I use applesauce instead of eggs?

Applesauce. Applesauce is a great neutral egg replacement , meaning you won't taste any apple in the final product. When subbing in applesauce for eggs, use ¼ cup for every egg your recipe calls for, and add an additional ½ teaspoon of baking powder to the dry ingredients.

Why are my muffins rock hard?

Not enough leavening : 2 tsp of baking soda is good for about a dozen small-medium muffins. It looks like you're making 2 dozen, or very big ones. The egg whites won't help much unless you whip them up first, and even then the air will come up when you add the heavy stuff.

How do you keep muffins from getting hard?

If muffins are left exposed, the moisture starts to leak from them and they dry out. To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer . Place another layer of paper towel on top of the muffins as well.

How do you fix hard muffins?

Well, here's a quick and easy trick to bring your stale muffins back to life. Moisten a paper towel, wrap it around the muffin, and reheat it in the microwave until warm, about 15 to 20 seconds . Don't be tempted to microwave the muffin much longer than 20 seconds.

Why are my banana muffins not moist?

To make banana muffins moist, make sure you're using a solid ratio of dry to wet ingredients . I found the muffins to be dry without the addition of liquid, but a couple Tablespoons of milk solved the problem.

Eggless Banana Chocolate Muffins Recipe (2024)

Home » Eggless Recipes » » Eggless Banana Chocolate Muffins

By: Oriana Romero/Published: September 2, 2022/18 Comments

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These Eggless Banana Chocolate Muffins are dreamy-tender in the center, rich, moist, and uber chocolatey! Perfect with coffee or milk, as an snack, dessert, and even breakfast.The recipe includes step-by-step instructions and lots of tips. Eggless Sugar Donut Muffins,Eggless Sugar Donut Muffins, andEggless Banana Crumb Muffins are some of my favorite eggless muffin recipes to try.

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Eggless Banana Chocolate Muffins Recipe (4)

Table of Contents hide

1.Eggless Banana Chocolate Muffins Recipe Highlights

3.How to Make Banana Chocolate Muffins without Eggs

4.Quick Baking Tips

6.Frequently Asked Questions

7.More Eggless Chocolate Recipes You’ll Love!

Eggless Banana Chocolate Muffins Recipe Highlights

These muffins are one of our family’s favorite treats; They’re superbly yummy with coffee or milk, as a snack, as a dessert, and even breakfast…if you’re a sweet breakfast eater! They’re a very versatile treat.

They’re dreamy-tender in the center, rich, moist, and uber chocolatey. I LOVE all those melty mini chocolate chips strewn throughout these muffins; they get nice and melty!

The muffins turned out perfectly moist and tender, with just the right amount of sweetness.

They’re easy to make with simple ingredients. They’re delicious. And they will easily satisfy any sweet tooth.

Eggless Banana Chocolate Muffins Recipe (5)

Ingredients You’ll Need, Substitutions & Notes

Flour: To make these muffins, I like to use pastry whole wheat flour. You can also use half whole wheat + half all-purpose. Or only all-purpose flour. Keep in mind that depending on what flour you use, the texture might change slightly.
Cocoa powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed because it’s more acidic and reacts with baking soda, allowing your baked goods to rise; this is especially important in egg-free baking.
Baking powder & Baking soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Ripe bananas: You must use overripe bananas to make these egg-free banana muffins. The riper and spottier the better, and the moister and more flavorful your banana muffins will be! If your bananas aren’t ripe enough, just bake them (in the peel) at 350º F (177º C) for about 10 minutes or until they blacken. You can use thawed frozen bananas in this muffin recipe. Thawed frozen bananas are extra wet, so blot them with a paper towel to rid of some excess liquid.
Sweetened condensed milk: Make sure you use the full-fat version.
Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, tryhomemade vanilla extract!
Applesauce: I use and recommend unsweetened applesauce.
Oil: Vegetable or canola oil– Or any light-tasting oil of your preference.You can also use coconut oil.
Yogurt: You can substitute plain regular yogurt for sourcream. I recommend using the full-fat versions.
Chocolate chips: You can use semi-sweet, dark, or milk chocolate chips or chunks.

How to Make Banana Chocolate Muffins without Eggs

Please check the recipe card at the bottom of the post for quantities and instructions (scroll down).

Step 1 – Preheat the Oven & Prepare the muffin pan.

Preheat the oven to 350º F (180º C). Line a 12-cup muffin pan with paper liners.

Step 2 – Mix dry ingredients

In a medium bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt.

Step 3 – Combine the rest of the ingredients

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, mix ripe bananas, sweetened condensed milk, vanilla, applesauce, oil, and Greek yogurt. Mix until combined. Add dry ingredients; mix until just combined. Stir in 1/2 cup of chocolate chips.

Eggless Banana Chocolate Muffins Recipe (6)

Step 4 – Distribute the batter

Use a large cookie scoop (about 3 tablespoons) to distribute batter amongst the prepared muffin pan. Sprinkle the remaining mini chocolate chips onto the top of each muffin.

Step 5 – Bake

Bake for 22-25 minutes until the tester comes out clean.

Eggless Banana Chocolate Muffins Recipe (7)

Quick Baking Tips

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.

Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.

Bake the muffins as soon as the batter is ready.

Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.

Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Storing & Freezing Instructions

Store

Muffins can be stored covered at room temperature for 3-4 days or in the fridge for up to 1 week.

Freeze

Muffins can also be frozen for up to 3 months. Cool the muffins completely, then wrap them with foil or freezer wrap and place them in freezer bags.

UnthawMuffins

Unthaw frozen muffins in the refrigerator and then bring them to room temperature or warm up in a 300° F oven for 4 to 5 minutes or in the microwave for 10 – 15 seconds if desired.

Eggless Banana Chocolate Muffins Recipe (8)

Frequently Asked Questions

Can I substitute the sweetened condensed milk for sugar?

I honestly haven’t tested this muffin recipe with regular sugar, so I am not sure how they turn out. Let me know how they turn out for you!

Can I use Greek yogurt instead of regular yogurt?

More Eggless Chocolate Recipes You’ll Love!

The Best Eggless Chocolate Cake Ever
The Best Eggless Chocolate Chip Cookies
Eggless Chocolate Cupcakes
Easy Eggless Banana Chocolate Chip Muffins (Bakery-Style)
Eggless Chocolate Crinkle Cookies
Eggless Chocolate Cheesecake
How To Get Extra Tall Muffins
More recipes…

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Recipe Card 📖

Eggless Banana Chocolate Muffins

Oriana Romero

These Eggless Banana Chocolate Muffins are simply dreamy-tender in the center, rich, moist, and uber chocolatey! Perfect with coffee, or milk, as a snack, or as a dessert, and even for breakfast.

3.70 from 26 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 12 muffins

Equipment

▢
Kitchen Scale
▢
Muffin Pan

Ingredients

▢ 1 cup (140 g) pastry whole wheat flour (see notes)
▢ 1/2 cup (50 g) natural cocoa powder
▢ 1 teaspoon baking powder
▢ 1 teaspoon baking soda
▢ 1/4 teaspoon salt
▢ 3 medium ripe bananas, mashed (about 225 g)
▢ 1/2 cup (145 g) sweetened condensed milk
▢ 1 teaspoon pure vanilla extract
▢ 1/4 cup (65 g) applesauce
▢ 2 tablespoons canola, vegetable or coconut oil
▢ 1/2 cup (120 g) plain yogurt
▢ 3/4 cup (150 g) mini chocolate morsels, divided (semi-sweet or dark)

Instructions

Preheat oven to 350º F (180º C). Line a 12 cup muffin pan with paper liners.
In a medium bowl, whisk together the pastry whole wheat flour, cocoa powder, baking powder, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, mix ripe bananas, sweetened condensed milk, vanilla, applesauce, oil and yogurt. Mix until combined. Add dry ingredients; mix until just combined. Stir in 1/2 cup of chocolate chips. Note: You can definitely make these without an elctric mixer, just mmash the bananas with a fork, and then mix in a bowl until well combine.
Use a large cookie scoop (about 3 tablespoons) to distribute batter amongst the prepared muffin pan.
Sprinkle the remaining mini chocolate chips onto the top of each muffin.
Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Oriana’s Notes

Flour: To make these muffins, I like to use pastry whole wheat flour. You can also use half whole wheat + half all-purpose. Or only all-purpose flour. Keep in mind that depending on what flour you use, the texture might change slightly.

Store: Muffins can be stored in an airtight container at room temperature for up to 3 days.

Freeze: These muffins can also be frozen for up to 3 months. Unthaw in the refrigerator and then bring to room temperature. Warm up in a 300°F oven for 4 to 5 minutes or in the microwave, if desired.

For mini-muffins: Bake at 350°F for about 12 – 15 minutes. Makes about 24 mini muffins.

Extra Tips:

Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the muffins as soon as the batter is ready.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

For more tips and tricks, check out my How To Get Extra Tall Muffins post!

★Did you make this recipe? Don’t forget to give it a star rating below!

Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 192kcalCarbohydrates: 31gProtein: 4gFat: 6gSaturated Fat: 2gCholesterol: 6mgSodium: 168mgPotassium: 289mgFiber: 3gSugar: 17gVitamin A: 80IUVitamin C: 2.9mgCalcium: 82mgIron: 1.1mg

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Course Dessert

Cuisine American

Calories 192

Keyword banana chocolate eggfree Eggless muffins

Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.

FAQs

Originally posted in March 2017, photos were replaced in September 2022, and post content was edited to add more helpful information.

Welcome to my eggless kitchen!

Thanks for stopping by! I’m Oriana, a wife, mom to three wonderful kids, and a passionate baker and cooker of all eggless things delicious. My goal is to give you the confidence and knowledge to cook and bake without eggs while providing quality recipes that your whole family will love. I’m really happy that you’re here, so take a seat and have fun exploring! Read More…