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Sugar, also known as sucrose, play a significant role in muffin making as it provides sweetness, moisture retention, and colour of the muffin. In this study, egg-free chocolate muffins were prepared by replacing egg with mashed banana in muffin formulations. The muffins were prepared as the following: control (100% sucrose), T1 (75% sucrose), T2 (50% sucrose) and T3 (25% sucrose). These muffins were then subjected to physical and nutritional analysis, as well as sensory evaluation (preference and ranking tests). The reduction in sucrose content increased baking yield, water activity and hardness values while specific gravity showed a decreasing trend in the muffins. The nutritional value of egg-free muffins increased in ash, fibre, fat, protein, and moisture contents with the reduction in sucrose percentage, affected by the decreasing total amount of ingredients used. The sensory acceptance conducted found that T1 eggless muffin had the highest score in terms of appearance, colour, texture, and overall acceptability. The panellists also could not distinguish the sweetness level between control and T1 muffin.