Banana Chocolate Chip Muffins (Eggless)
These Banana Chocolate Chip Muffins are eggless, moist, buttery, tender, and robust in banana flavor and taste. Further, they are flavored with cinnamon and loaded with chocolate chips!
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Ingredients
- 1½ cups (180g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup (230g) mashed bananas (about 2 large or 3 medium bananas)
- 6 tablespoon (85g) unsalted butter melted
- ⅔ cup (130g) brown sugar
- ⅓ cup (80ml) milk
- ½ teaspoon white vinegar
- 1 teaspoon pure vanilla
- ¾ cup (125g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 425° F. Line the muffin pan with paper liners and lightly grease with non-stick spray. Set aside.
- For buttermilk, add white vinegar to room-temperature milk, mix well, and set aside. If you have store-bought buttermilk, use it instead of milk and vinegar mixture.
- Add flour, baking powder, baking soda, salt, and ground cinnamon in a medium bowl and whisk until well combined.
- In a large mixing bowl, whisk the mashed bananas, melted butter, brown sugar, and vanilla until well combined.
- Now, add the flour mixture and buttermilk and mix until just combined. Do not overmix.
- Fold in chocolate chips into the batter and mix gently to distribute evenly.
- Spoon the batter into the muffin pan, filling each tin all the way to the top.
- Bake for 5 minutes at 425°F (220°C), then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C). Continue baking for 12-14 minutes or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a cooling rack and let them cool completely before serving.
Storing Suggestions
- Eggless Banana Chocolate Chip Muffins stay at room temperature for up to 2 days. If you have leftovers, cover them tightly and place them in the fridge for up to a week.
- You can also freeze these muffins. Place them in a freezer-safe bag or container for up to a month. Afterward, thaw them overnight in the fridge and then at room temperature before serving.
Notes
- Measuring The Ingredients: For the perfect muffins, measure the flour and other ingredients correctly. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Flour: Swap half of the all-purpose flour with whole wheat flour or white whole wheat flour if you prefer.
- Brown Sugar: I highly recommend using brown sugar for extra moisture, but replace it with light brown or white sugar if you do not have brown sugar.
- Spices: Add the spices of your choice along with cinnamon or, instead of cinnamon, to these muffins. The recommendations are cardamom, ginger, nutmeg, and allspice.
- Chocolate Chips: You can make these banana chocolate chip muffins without any add-ins. But I like to pair chocolate or nuts with banana baked goods. So, in this recipe, I added mini semi-sweet chocolate chips. You can also add lightly toasted walnuts or pecans instead of chocolate chips.
- Filling The Muffin Tins: For tall muffin tops, fill the muffin tins all the way to the top. It will ensure the Banana Muffins rise well and have nice domed muffin tops.
Nutrition (Approximate Values)
Calories : 305kcalCarbohydrates : 43gProtein : 4gFat : 13gSaturated Fat : 8gPolyunsaturated Fat : 1gMonounsaturated Fat : 4gTrans Fat : 0.3gCholesterol : 22mgSodium : 225mgPotassium : 227mgFiber : 2gSugar : 23gVitamin A : 269IUVitamin C : 2mgCalcium : 52mgIron : 2mg
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