Problem: Overripe/ mushy bananas that are hard to eat but too precious to throw away..
Solution: Turn them into muffins! 🙂
I’m not kidding when I say that I don’t bake very often. I definitely tend to cook more. But, I do enjoy whipping up the occasional batch of baked goodies from time to time!
The first recipe that I learned to bake were these eggless banana chocolate muffins! It is about time I shared it with all of you.
I have found that the best egg substitute is thick, plain yogurt. The yogurt plus the banana creates a smooth, creamy batter that makes for a delicious and moist muffin!
Banana Chocolate Chip Muffins (Eggless)
Cuisine: Dessert12
muffins10
minutes25
minutes150
kcalEggless banana muffins with a sprinkle of chocolate chips mixed in
Ingredients
- Dry Ingredients
1.5 cup cups all purpose flour/ white flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
- Wet Ingredients
4-5 medium bananas (overripe, mushy bananas work best)
1/4 stick butter (melted in a microwave for 30 seconds)
1/2 cup thick plain yogurt (check out how to make homemade yogurt here)
1/2 cup white sugar
1/4 cup light brown sugar
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
- Other
1/2 cup chocolate chips
Instructions
- In a large mixing bowl, combine and sift dry ingredients: 1.5 cups of flour, 1 tsp baking soda, 1 tsp baking powder, and 1/2 tsp salt.
- In a separate mixing bowl, mash 4-5 medium bananas (overripe, mushy bananas work best).
- Add remaining wet ingredients to the bananas: 1/4 stick butter (melted in a microwave for 30 seconds), 1/2 cup thick plain yogurt, 1/2 cup white sugar, 1/4 cup brown sugar, 1/2 tsp ground cinnamon, and 1/2 tsp vanilla extract. Whisk smooth and remove all lumps.
- Then, add the wet ingredients to the dry ingredients. Beat smooth. (You can use either a hand beater or an electric mixer.)
- Finally, mix in about 1/2 cup chocolate chips.
- Line a muffin/ cupcake pan with liners. Spray a bit of cooking spray on each liner.
- Fill the liner about 3/4 full with the batter.
- Bake at 375 °F for 25 min. Test the muffins by poking a fork or toothpick in one muffin and making sure that it comes out clean. If it comes out clean, then it is ready to eat! Enjoy! 🙂
Notes
- This recipe makes 12 standard muffins or 24 mini muffins.
- I used all purpose white flour for this recipe. You could use any flour you prefer: wheat, oat, etc.
- It is important to use thick yogurt for this recipe. If the yogurt is too watery, the consistency of the batter may become too watery.
- I used semi sweet Nestle chocolate chips for this recipe. Ghiradelli chocolate chips also taste amazing!
- There are many versions of this recipe. This is my tried and true version that I came up with. I hope you love it!
- Vegan Option: The only non-vegan ingredient in this recipe is yogurt. You could use Vegan Yogurt. Alternatively, you could use an Egg Replacer mixed in water.
Did you make this recipe?
I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.
