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5 from 1 vote

Eggless banana chocolate chip muffin

Easy, whole wheat flour jaggery muffin recipe
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: baking
Cuisine: Global
Keyword: baking, eggless baking, eggless recipes
Servings: 5 muffins
Author: Jeyashri suresh


  • ½ cup Plain flour
  • ¼ cup whole wheat flur
  • 1 tsp baking soda
  • 2 banana long variety
  • 1 tsp vanilla essence
  • ¼ cup oil
  • ¼ cup powdered jaggery
  • ¼ cup chocolate chips


  • Puree the banana in a mixie.
  • In a bowl add the banana puree, vanilla essence, oil and jaggery. You can add white sugar or brown sugar too.
  • Mix well without any lumps.
  • Sift the plain flour, whole wheat flour and baking soda in a bowl.
  • Now add the wet mixture to the flour.
  • Add the chocolate chips, reserving little for topping.
  • Gently fold this and combine everything well. Do not over mix.
  • Scoop the muffin batter into a lined muffin tray.
  • Add little chocolate chips on the top.
  • Preheat the oven at 160 degrees for 5 minutes.
  • Bake this at 160 degrees for 12-15 minutes.
  • Once done take out and cool in a wire rack.
  • Enjoy warm.
  • You can keep this inside the refrigerator and enjoy this for a week too.


1. The muffins will raise in size while baking, so fill the liner with 3/4 of the mixture.
2. Choco chips can be replaced with any nuts of your choice.
3. Banana choco-chip muffins stay good at room temperature for 2 days and can be kept in the refrigerator for a week.