Who doesn't love the sumptuous blend of chocolate and banana? These eggless double chocolate banana muffins (inspired from here) not only pay homage to this delectable duo but are also a breeze to make.
If you've ever found yourself staring at a bunch of overripe bananas, wondering what to do with them, this is your answer.
Crafted for those spontaneous baking moments, this recipe can be whipped up in no time. One of the best parts? It uses yogurt as an egg substitute, ensuring the muffins stay moist and fluffy, all while being egg-free.
The pairing of cocoa powder and chocolate chips ensures an intense chocolatey burst in every bite, truly amplifying the overall flavor.
For those watching their portions, I've baked these as mini muffins. These bite-sized treats let you indulge without a shred of guilt. But don’t fret!
If you prefer something a bit more substantial, they can easily be adapted into regular-sized muffins. Just remember to keep an eye on the baking time as it will vary.
So, the next time you crave something sweet, chocolatey, and banana-infused, you know exactly what to bake. Enjoy!
If you are looking for a vegan variation, don't forget to check this vegan double chocolate banana muffins recipe.
Step-by-Step Instructions
Recipe
Eggless Double Chocolate Banana Muffins
Ingredients
DRY INGREDIENTS:
- 3 cups all-purpose flour
- 1 and ¾ cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
WET INGREDIENTS:
- 2 and ½ cups banana mashed
- 1 cup yogurt plain
- ⅔ cup oil
- 3 teaspoons vanilla extract
ADD ONS:
- 1 cups mini semi-sweet chocolate chips
Instructions
- Preheat oven to 400F/200C. Line mini muffins tin with paper liners and grease it lightly with non-stick cooking spray so that the muffins will peel off easily from the liners.
- In a large bowl sift together the dry ingredients.
- In another small bowl whisk the wet ingredients.
- Pour the wet mix into the dry mix and incorporate both well together without any lumps.
- Stir in ¾th cup of the chocolate chips. Double chocolate banana muffins batter is ready.
- Drop a tablespoon of batter for each muffin and top it with the remaining chocolate chips.
- Bake for 5 minutes at 400f/200C. Reduce the temperature to 375F/190C and make for 12-13 minutes or until a toothpick inserted in the middle of the muffin comes out clean. I use this trick of baking at a higher temperature for a few minutes and reducing the temperature for the remaining to get perfect dome-shaped muffins.
- Remove the pans from the oven and let it on a cooling rack for the muffins to cool completely and then enjoy!
My Notes
- The next time I whip these double chocolate banana muffins, I plan to experiment substituting some of the oil either with unsweetened applesauce or by increasing the quantity of mashed banana, as we all know that pureed fruit is a very good fat substitute. This tweak aims to cut down a tad on the fat content (currently around 3.5 gm per mini muffin).
- I would also use a combination of whole wheat flour and all-purpose flour to give it a fiber boost. Do let me know if you try any of these variations and don't forget to share your feedback.
Taste & Texture
- Digging into these muffins is like a mini flavor party in your mouth. The cocoa and chocolate chips give you that deep chocolatey goodness, while the ripe bananas add a mild flavor.
- And thanks to the yogurt, each bite is super moist and soft. Whether you go for the mini or regular size, these muffins are so yummy, you'll be reaching for seconds in no time!
Nutrition
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Kiran says
I’d like to make this as a loaf. Would it work and if so how long should I cook for and at what temperature? Looking for an early reply Thank you
Madhuram says
Hi Kiran, the measurement for this recipe would bake 2 loaves (8x4 inch pans) I think. For one loaf halve all the ingredients and bake for about 45-50 minutes. A 9x5 inch pan might be a bit too big for the halved measurement so you might not get big slices. Start checking around 40 minutes how it is and adjust the time accordingly. Sometimes breads cook quickly on the outside than the inside. If you see the tops browning but the inside is still raw cover the pan loosely with aluminum foil.