Eggless Banana Muffins / Eggless Banana Chocolate Chip Muffins

Eggless Banana Muffins / Eggless Banana Chocolate Chip Muffins

from vegehomecooking.com
23 min
9 servings

Banana muffins are soft, moist, full banana flavor, and very easy and quick to make.

Ingredients

  • 1½ cups (180g) all-purpose flour (see notes)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon (Add 1Tsp if you prefer more)
  • 3 medium ripe bananas
  • 6 tbsp (85g) unsalted butter melted
  • ⅔ cup (130g) (130gm) brown sugar (see notes)
  • ⅓ (80ml) cup buttermilk (⅓ cup (80ml) milk + ½ Tsp white vinegar)
  • 1 tsp pure vanilla
  • ½ cup chocolate chips or nuts of your choice

Directions

  1. 1

    Preheat the oven to 425° F. Grease muffin pan with non-stick spray or line with cupcake liners. Set aside.

  2. 2

    For buttermilk, add white vinegar into a room temperature milk, mix well, and set aside.

  3. 3

    Sift flour, baking powder, baking soda, salt, and ground cinnamon together. Whisk well and set aside.

  4. 4

    In a large mixing bowl, take mashed bananas. You can mash bananas either with a fork or blend them into a blender. You can also use a stand mixer with a paddle attachment to mash bananas.

  5. 5

    Add melted butter, brown sugar, and vanilla. Mix until everything is well combined.

  6. 6

    Now add flour mixture and buttermilk. Mix until combined. Do not overmix.

  7. 7

    Fold in chocolate chips into the batter and mix gently to distribute evenly.

  8. 8

    Spoon the batter into the muffin pan, filling each tin all the way to the top.

  9. 9

    Bake for 5 minutes at 425° F and then, keeping the muffins in the oven, reduce the oven temperature to 350° F. Continue baking for 13-14 minutes or until the toothpick inserted in the center comes out clean.

  10. 10

    Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer onto a cooling rack and let it cool completely before serving.