Eggless Double Chocolate Banana Muffins

Whip up these eggless double chocolate banana muffins in no time, using ripe bananas and yogurt. Moist, bite-sized, and totally tweakable, they're a must-try treat!

Prep Time15

Cook Time18

Cooling Time10

Total Time43

Method: Baking

Course: Muffins

Servings: 60 Mini 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!

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