Today we begin the 3rd week of blogging marathon, BM# 23 and my theme for this week is “Egg less Chocolate Cupcakes & Muffins”. With a chocoholic 5 year old at home, its almost impossible for me to not take up this theme, so now you know who is happy at home!!!
As I was thinking about this week’s theme, I realized that I haven’t posted many recipes that are eggless. Even the eggless bakes that I have posted usually use store bought egg replacer powder or some other ingredients that are not commonly available in an Indian household. So for the next three days, I’m going to post recipes that use ingredients that are very commonly available in any pantry, even those that don’t bake much.
Today’s recipe is a Banana chocolate chip muffins that are great for breakfast or as an afternoon snack. I used whole wheat flour, but all purpose flour can be used instead. Also I used brown sugar and regular white sugar, only white sugar can also used instead. Recipe adapted from here.
Eggless Banana-Chocolate Chip Muffins
- 1 cup Whole wheat flour
- ½ cup All purpose flour
- 1 cup Oats Old Fashioned
- ½ cup Brown Sugar
- 3 tbsp Sugar Granulated
- ¼ tsp Salt
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ cup Buttermilk
- 3 Bananas Medium (mashed, about 1cup)
- ½ cup Chocolate chips
- Preheat oven to 375°F. Line muffin tin with paper liners or lightly grease them with cooking spray.
- Combine the flours, salt, oats, baking powder and baking soda in a small mixing bowl.
- In a large mixing bowl, combine oil, buttermilk, sugar and mashed bananas. Mix well until combined.
- Add the dry ingredients to wet ingredients and mix until incorporated. Do not overmix. Finally add the chocolate chips and mix one more time to evenly distribute.
- Fill each muffin tin with the batter up to ¾th full.
- Bake in the preheated oven for 18-20 minutes or until a cake tester inserted into the center of the muffin comes out clean.
- Cool for 5 minutes in the pan; remove onto a wire rack and let cool completely before digging in.