Chocolate Chip Banana Mini Muffins (Egg Free and Whole Wheat)
Discover a delectable treat that’s perfect for breakfast or snack time – egg free whole wheat chocolate chip banana mini muffins.
This recipe is not only egg-free but also made with whole wheat flour, making it a perfect option for those avoiding eggs or animal products altogether.
Let’s dive into how you can easily whip up these irresistible mini muffins in your own kitchen.
Why you’ll totally be into these egg free banana mini muffins
These mini chocolate chip banana muffins are chock full of good for you ingredients that come together to make a deliciously tender, perfectly sweet little snack or treat.
Made without eggs and using whole wheat flour, these bite-sized treats are just perfect for kids.
Made with whole wheat: These mini muffins are made with 100% whole wheat flour, making them a great source of fiber.
Fluffy and tender: You will absolutely love just how tender and fluffy these chocolate chip banana muffins are.
Perfectly sweet: With both the natural sweetness from ripe bananas as well as a touch of maples syrup, these muffins are just the perfect amount of sweetness to satisfy your sweet tooth without giving you a sugar crash later.
Full of fiber: Thanks to whole wheat flour and flaxseeds, these mini muffins are a great source or dietary fiber.
Free from eggs: If you’re avoiding eggs because of an allergy or other reasons (or you are just simply out of eggs) this recipe is perfect for you because you won’t need any eggs to make these chocolate chip banana mini muffins.
Ingredients
To make these banana muffins you’ll need:
- Flaxseeds and water – Ground up flaxseeds mixed with water are a great egg substitute. Not only do the flaxseeds do the job eggs usually do of binding everything together, but they also offer a lot in terms of nutrition. They’re a good source of omega-3 fatty acids, fiber, and antioxidants.
- Bananas – Use ripe bananas to take advantage of their natural sweetness. They do not need to be totally brown, just have some brown spots.
- Maple syrup – The sweetness in the maple syrup compliments the bananas really well. Just remember how good maple syrup is on a banana pancake. Yep, it’s a winning combination that you’re going to love.
- Vanilla extract – The floral notes of vanilla make things taste sweeter and enhances the flavors present in the recipe.
- Apple cider vinegar – Kind of a secret ingredient, if you will. The purpose of the vinegar is twofold. First, vinegar inhibits gluten production, helping make these mini muffins irresistibly tender. Second, vinegar reacts with the leavening agents and makes the muffins nice and fluffy.
- Neutral oil – Neutral oils include canola, grapeseed, avocado, etc. I prefer avocado oil and used it when making this recipe.
- Whole wheat flour – Traditional whole wheat flour (what you’ll generally find in the grocery store) is ground from red wheat berries and has a noticeable flavor. If you want a milder flavor that’s more in the background, use white whole wheat flour. However, all purpose flour can be used if you prefer.
- Baking powder and baking soda – These are the leavening agents in this recipe.
- Salt – Necessary to enhance the flavor of the muffins.
- Chocolate chips – Mini chocolates chips are the perfect size for mini muffins, as you get a more consistent distribution of chocolate throughout the muffin.
Exact measurements for each ingredient are found in the recipe card at the bottom of the post.
How to make chocolate chip banana mini muffins
Making these eggless chocolate chip muffins isn’t complicated, but the results are a perfectly moist, tender muffin you’ll want to make again and again.
- Make flax eggs. Mix flaxseed meal and water together in a small bowl. Let sit 5 minutes.
- Combine dry ingredients. In a medium bowl, combine the flour, baking powder, baking soda, and salt together.
- Whisk wet ingredients together. In a large bowl, whisk the flax egg, mashed bananas, maple syrup, vanilla extract, apple cider vinegar, and oil together.
- Mix dry ingredients into wet ingredients. Add the dry ingredients in with the wet ingredients. Mix together until just combined. Fold in the mini chocolate chips.
- Portion out into a mini muffin tin. Line a 24-cup muffin pan with mini paper liners. Portion out the batter between the cups of the muffin pan.
- Bake. Bake the muffins for 15 minutes at 350 degrees Fahrenheit.
- Enjoy! Let cool on a cooling rack for 10 – 15 minutes, then eat them up.
Baking tips
- Use ripe bananas. Ripe bananas offer more natural sweetness and flavor to your muffins. The bananas don’t need to be super duper ripe. Light speckled will do.
- Use vegan chocolate chips to make these vegan. These muffins can easily be totally veganized just by swapping out traditional chocolate chips with vegan chocolate chips.
- Line your muffin pan with paper liners. To make baking prep faster and clean up easier, bake your mini muffins in paper mini muffin cup liners instead of greasing each cup in you muffin pan.
- Let muffins cool completely before trying to peel off paper liners. The paper liners come off best when the muffins are completely cool. Wait until the muffins are entirely cool for the easiest paper liner removal.
If enjoy these egg free whole wheat chocolate chip banana mini muffins, you might also like these other muffin recipes:
Whole wheat banana muffins
Chocolate chip flaxseed muffins
Double chocolate flaxseed mini muffins
Chocolate Chip Mini Banana Muffins (Whole Wheat and Egg Free)
June 7, 2024Ingredients
- ½ cup flaxseed meal (25 g)
- ½ cup water
- 1 ½ cups whole wheat flour (180 g)
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt kosher
- ⅔ cup bananas (200 g) about 2 medium bananas
- ¼ cup maple syrup (80 g)
- 2 tsp vanilla extract
- 1 TBS apple cider vinegar
- ⅓ cup neutral oil (70 g)
- ½ cup mini chocolate chips
Instructions
- Place an oven rack in the center position of the oven. Heat the oven to 350℉. Line a 24 cup mini muffin pan with paper mini muffin liners.
- In a small bowl, combine the flaxseed meal and water. Let sit for 5 minutes.½ cup flaxseed meal, ½ cup water
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.1 ½ cups whole wheat flour, 1 ½ tsp baking powder, ¼ tsp baking soda, ½ tsp salt
- In a large bowl, mash up the bananas with a fork until relatively smooth. Add the maple syrup, vanilla, apple cider vinegar, and oil. Whisk until emulsified.⅔ cup bananas, ¼ cup maple syrup, 2 tsp vanilla extract, 1 TBS apple cider vinegar, ⅓ cup neutral oil
- Add the dry ingredients in with the wet ingredients. Stir until combined. Fold in the chocolate chips.½ cup mini chocolate chips
- Evenly portion out the batter amongst the cups of the muffin tin. A spring loaded scoop helps make this super easy.
- Bake for 15 minutes. Let muffins cool in the pan for 5 minutes, then transfer the muffins to a wire rack to completely cool. Enjoy!
