Eggless Banana Chocolate Chip Mini Muffins
These little muffins are everything you want in a bite-sized treat — soft, warmly spiced, and loaded with melty chocolate chips in every single bite. The secret to skipping eggs without sacrificing texture is a flax egg: just ground flaxseed stirred into water and left to thicken for five minutes into a gel that binds the batter beautifully. Three very ripe bananas do the heavy lifting here, adding natural sweetness and moisture, while a splash of unsweetened applesauce keeps things tender without any dairy or egg needed. A touch of cinnamon and vanilla round out the flavor so these taste like something from a proper bakery, not a compromise. The batter comes together in one large bowl, fills all 24 cups in a standard mini muffin tin, and bakes up in about 12 to 14 minutes — which means you're never far from a warm muffin. They're ideal for lunchboxes, after-school snacks, or honestly just keeping on the counter and grabbing whenever the craving hits.
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Learn more →Ingredients
24 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the batter
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- 3 medium very ripe bananas, mashed (about 1 ¼ cups)
- ¼ cup unsweetened applesauce
- ⅓ cup packed light brown sugar
- ¼ cup neutral oil (such as canola or vegetable oil)
- 1 tsp vanilla extract
- ¾ cup chocolate chips
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 24-cup mini muffin tin well, or line with mini muffin liners.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.
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