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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.