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Eggless Chocolate Banana Muffins

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
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.