Eggless Chocolate Banana Muffins
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Moist, deliciously chocolaty on every bite and great texture one can think of in any Chocolate Banana Muffin. I’ve created the best Eggless Chocolate Banana Muffins in my kitchen and it’s a pure joy to share the recipe with you guys! I hope you’ll enjoy making them for your family and friends. Don’t forget to share your experience with me if you’re trying this recipe. 🙂

Eggless Chocolate Banana Muffins
Eggless Chocolate Banana Muffins
Eggless Chocolate Banana Muffins
5 from 3 votes
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Eggless Chocolate Banana Muffins

Moist, deliciously chocolaty on every bite and great texture one can think of in any Chocolate Banana Muffin. These are the best Eggless Chocolate Banana Muffins you’d want to bake every time.

Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 Muffins
Author Chandrima

Ingredients

  • 1¼ cup- All-purpose flour/Maida
  • ¼ cup- Unsweetened cocoa powder
  • ¾ cup- Brown sugar
  • ¼ cup- Vegetable oil
  • ¼ cup- Yogurt
  • 3 tbsp- Milk
  • 1½ tsp- Baking soda
  • ¼ tsp- Salt
  • 3- Ripe bananas
  • 1 tbsp- Vanilla extract
  • 1 tbsp- Flaxseeds powder (read note)
  • 3 tbsp- Water
  • ¼ cup + more- Chocolate chips

Instructions

  1. Mix all the dry ingredients in a bowl, keep aside.

  2. In a bowl, mix flaxseeds and water, keep aside. 

  3. Preheat oven to 190 degrees C. Prepare a muffin tray with paper liners, keep aside. 

  4. In a bowl, mash 3 bananas with a fork. In this add the flaxseeds mixture, yogurt, oil, milk, and vanilla extract. Mix well and keep aside, no need to over mix the batter. 

  5. Add the flour mixture to the wet mixture into two batches. Mix well, some lumps are absolutely fine, we’re not looking for a smooth batter here. Fold in the chocolate chips.

  6. Fill the paper cups halfway up with the batter, sprinkle some chocolate chips on top of the batter. Bake for 20 minutes or until a skewer inserted in the center comes out clean. Transfer the muffins onto the cooling rack.

  7. Serve the muffins warm or at room temperature, Enjoy!

  8. Refrigerate the rest of the muffins in an airtight container, and consume within 5 days.

Recipe Notes

  • Flaxseeds powder is one of the healthiest ingredients that can be used in baking. It’s a great egg substitute and gives perfect texture for eggless bakes.

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Eggless Chocolate Banana Muffins
Eggless Chocolate Banana Muffins
Eggless Chocolate Banana Muffins
Eggless Chocolate Banana Muffins
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6 responses

  1. Snigdha Avatar
    Snigdha

    5 stars
    I love this recipe a lot. It’s so easy. Can we make it on a gas stove? Please suggest the time required to keep on stove in double heating system or something similar….

    1. Chandrima Avatar

      Hi Snigdha, I’m glad to hear that you liked the recipe. I’ve not tried making these muffins on stove-top so cannot confirm on the same, but you can make it on stove-top, it might take a little longer time to bake, check after 20 minutes for the doneness, if not, bake for some more time, best wishes!

  2. Margaret Costianes Avatar

    5 stars
    LOVE, SO GOOD made them for my brother who has an egg alergy, and he loved them I’ve made them 3 times with the same exact recipe!

    1. Chandrima Avatar

      Hi Margaret, I’m glad to hear that you enjoyed the recipe, thank you for sharing your experience with me, Happy Baking! 🙂

  3. Chrystal Normand Avatar
    Chrystal Normand

    5 stars
    Actually fluffy unlike most eggless recipes!!! Love them.
    Can you Please list all the dry ingredients first? then wet! Helps so much!!!

    1. Chandrima Avatar

      Hi Chrystal,

      Thank you for sharing your experience and suggestion with me. I’ll do the needful shortly, Happy Baking! 🙂

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