I would be lying if I said this recipe wasn’t born out of necessity. I typically use Betty Crocker’s Banana-Cinnamon muffins recipe, and this recipe is adapted from that. There’s nothing worse than starting a recipe, only to realize halfway though mixing everything up that you’re out of a (potentially) crucial ingredient like eggs. Well, on the particular day when this recipe was born, I had my heart set on some warm, chocolaty banana muffins and I wasn’t going to let a little thing like eggs (or a lack thereof) get in my way!

When I looked up egg substitutes, some of the popular suggestions were applesauce, greek yogurt, and bananas.

Since this recipe obviously already included one of these ingredients, I decided to throw a few spoonfulls of greek yogurt in the mix since I had some on hand. I was amazed at how wonderful they turned out!

These muffins, in my opinion, are even better than the original recipe with 2 eggs. I think this is due to the fact that the greek yogurt acts like sour cream or buttermilk, making them so tender and moist.


2/3 C sugar
1/2 C vegetable oil
3 heaping tablespoons greek yogurt
2 mashed ripe bananas
1 2/3 C all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
2/3 C chocolate chips

First, mix your sugar, oil and greek yogurt together. Whisk them until well combined. Then, add your very ripe bananas and mash them into the wet mixture. Always use mostly brown bananas that are too ripe to eat by themselves. This will ensure your bananas are sweet and full of banana flavor! (They’re also much easier to mash).

Add the flour, baking soda, salt and cinnamon to the wet ingredients. Mix until almost combined, like in the picture below. This will help ensure you don’t overmix the batter when adding the final ingredients. This is the point when you can add blueberries, nuts, or my personal favorite, chocolate chips.

Lots of chocolate chips.

Honestly, probably way to many chocolate chips to consider this a breakfast food at this point. But man oh man, it is just. so. good.

This batter is very thick. Use a big spoon or measuring cup to fill your muffin tins up about 2/3 full. This will give you 12 muffins. You can also fill the cups all the way and it will yield about 10 big muffins. MMM I can smell them now. Enjoy!

No Egg Needed Banana Muffins

Banana chocolate chip muffins that don't require eggs!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 12 muffins


  • 2/3 C sugar
  • 1/2 C vegetable oil
  • 3 heaping tbsp greek yogurt
  • 2 mashed ripe bananas
  • 1 2/3 C all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 2/3 C chocolate chips


  • 1/4 C melted butter
  • 1/4 C sugar
  • 1 tsp cinnamon


  • Preheat oven to 375. Prepare 12 muffin cups with non-stick spray or muffin liners.
  • Combine oil, sugar, and greek yogurt. Whisk until well combined.
  • Mash 2 very ripe bananas into the wet ingredients.
  • Add flour, baking soda, salt and cinnamon to the banana mixture.
  • Stir until almost combined, then add the chocolate chips until just combined. Be careful not to overmix.
  • Spoon the batter into prepared muffin tins. Bake for 17 to 21 minutes.

For the topping (optional)

  • Melt 1/4 C butter in a small bowl.
  • Combine cinnamon and sugar in a separate bowl.
  • Dip the top of warm muffins in melted butter, then into cinnamon sugar. Serve and enjoy!