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Egg-less Banana Chocolate Chunk Muffins
Shilpa

Eggless Banana Chocolate Chunk Muffins

Rich, moist, and eggless banana chocolate chunk muffins are loaded with banana flavour and chocolate bits. Super easy to make with just pantry staples.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Ingredients Method Notes

Ingredients
  

  • 120 ml Milk (room temperature) ½ cup
  • 2 tsp White Vinegar
  • 3 Banana (large)
  • ½ tsp Salt
  • 180 g All-purpose flour 1½ cup
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 113 g Sugar ⅔ cup
  • 113 g Butter(unsalted, melted) ½ cup
  • 100 g Dark chocolate (chopped+chips) ½ cup
  • 1 tsp Vanilla Extract
  • dark chocolate(garnish)

Method
 

  1. Line the muffin pan with liners and keep it aside. Preheat the oven to 180℃/350°F.   
  2. In a small bowl mix milk and vinegar. Set aside.
  3. In a large mixing bowl add the peeled bananas & mash using a fork till you get a gooey mashed consistency. You can also use your mixer to mash the bananas
  4. Stir in the milk-vinegar mix, melted butter, and vanilla extract. Whisk until well combined.
  5.  Sift all the dry ingredients like flour, baking powder & baking soda, and salt in another bowl. Also, add sugar and mix till combined. Add the chocolate chunks and chips.
  6. Mix dry ingredients and wet ingredients. Mix until just combined.
  7. Pour the batter with the help of a scooper or spoon into the muffin pan.Fill up to the brim. Add some chocolate chunks/chips on top.
  8. Bake in the preheated oven for 25-30 minutes or until a golden brown colour is achieved by muffins. A skewer or toothpick inserted in the centre of the muffin should come out clean.
  9. Let it rest in the pan for 8-10 minutes then place on a wire rack to cool completely.

Notes

  1. Measure the flour properly. If you are not employing a weighing scale then stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife. Remember do not scoop directly from the container.
  2. Do not over-mix the batter once you add the dry ingredients to the wet. That will result in dense, dry, and hard banana muffins. Mix until the dry and wet ingredients are just combined.
  3. To ensure that the chocolate chunks or nuts do not settle at the bottom of the muffins while baking mix them with flour rather than directly adding to the batter. 
  4. After 8-10 minutes remove muffins from the pan. Otherwise, the bottom of the muffin may become soggy.
  5. For a smooth banana puree use a mixer rather than a fork.