🍌☕ Eggless Banana Mocha Muffins

These Eggless Banana Mocha Muffins are everything a comfort bake should be.

Thu Dec 18, 2025


Made with ripe bananas, yogurt, cocoa, and coffee, they have a rich mocha flavour without being heavy. The banana keeps the muffins naturally moist, while coffee enhances the chocolate flavour beautifully. This is a one-bowl style recipe that’s easy to put together and bakes into 6 perfectly domed muffins, ideal for tea time, breakfast, or café-style treats at home. 

🌟 Why You’ll Love These Muffins

  • 100% eggless and beginner-friendly
  • Naturally moist thanks to banana + curd + oil
  • Deep mocha flavour without bitterness
  • One bowl, minimal effort
  • Perfect small batch—makes 6 muffins
🧂 Ingredient Spotlight 

🍌 Ripe Banana -  Adds natural sweetness, moisture, and structure—making these muffins soft without eggs. 

Instant Coffee -  Coffee intensifies the chocolate flavour and gives that classic mocha depth. You won’t taste bitterness—just richness. 

🥣 Curd (Yogurt) -  Acts as the egg replacer, adding tenderness and balance to the batter. 

🍫 Cocoa Powder & Chocolate Chunks - Together, they give a rich chocolate base with melty pockets of chocolate in every bite.

🍴 Ingredients (Makes 6 Muffins)
IngredientQuantity
All-purpose flour (maida)140 g
Cocoa powder15 g
Baking powder5 g
Baking soda2 g
Mashed ripe banana150 g
Curd (yogurt)100 g
Neutral oil70 g
Sugar (powdered/castor)100 g
Instant coffee3 g
Hot water (for coffee)30 g
Vanilla extract3 g
Chocolate chunks60 g
👩‍🍳 Method
  1. Prep
    Preheat your oven to 170°C. Line a muffin tray with 6 cupcake liners.
  2. Mix wet ingredients
    In a bowl, mash the banana well. Add curd, oil, sugar, dissolved coffee, and vanilla extract. Whisk until smooth.
  3. Add dry ingredients
    Sift together flour, cocoa powder, baking powder, and baking soda. Add to the wet mixture and gently fold until just combined.
  4. Fold in the chocolate
    Add chocolate chunks and mix lightly.
  5. Bake
    Divide the batter evenly between the 6 liners.
    Bake at 170°C for 22–24 minutes, or until a toothpick inserted comes out clean.
  6. Cool
    Let the muffins cool for 10–15 minutes before serving.
📝 Storage & Serving Tips
  • Best enjoyed fresh or within 2 days at room temperature
  • Refrigerate for up to 5 days in an airtight container
  • Warm slightly before serving for extra gooey chocolate
  • Pairs beautifully with coffee, milk, or even vanilla ice cream
These Eggless Banana Mocha Muffins are proof that simple ingredients can create bakery-style results at home. If you love banana bakes with a twist, this one’s a must-try.



Anshita Jain
Engineer by fate, dessert dreamer by day, analyst by night. Living life one bite (and Excel sheet) at a time.