Almost Chocolate No Egg Banana Muffins Food

EASY EGGLESS BANANA BREAD MUFFINS

Steps:

• Preheat the oven to 425ºF (220ºC). Line 12-cup regular muffin tin with muffins liners. If you prefer, you can also spray the muffin tin with baking spray and skip the liners.
• In a large bowl, mash bananas with a fork until only small chunks remain. Add brown sugar, oil, yogurt, and vanilla; mix until well combined.
• Add flour, baking soda, baking powder, and salt. Combine wet and dry mixture until just combined. Do not over-mix.
• Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top.
• Bake for 5 minutes, then reduce the oven temperature to 375ºF (190ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes.
• Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Drizzle with glaze, if desired.

EGG-FREE DOUBLE CHOCOLATE BANANA MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk the bananas, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips. , Fill 12 greased or foil-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack. If desired, dust with baking cocoa. Serve warm.

HEALTHY CHOCOLATE BANANA MUFFINS (EGGLESS)

Steps:

• Preheat the oven to 175 C. Line 12 muffin moulds with liners. I recommend liners here rather than greasing the moulds as the muffins are soft and moist and easier to handle with liners.
• In a mixing bowl, mash the bananas very well, then add the honey, yoghurt and peanut butter. Mix well to combine until smooth.
• Sift in the flour, cocoa, baking soda, baking powder and salt. Fold gently to combine into a thick batter.
• Now pour in the milk and stir again till smooth. Avoid over-mixing the batter. If using the chocolate chips, stir them in now.
• Divide the batter equally among the moulds. Bake for 20 to 25 minutes until a toothpick inserted in the center of the muffins comes out clean or with just a few moist crumbs.
• Allow the muffins to cool for 10 minutes, then place on a wire rack to cool completely. These muffins don't rise very tall (see notes) and remain quite moist because of the bananas, so once they are cool, they are ok at room temperature for a day, after which they are best stored in the fridge for 4 to 5 days. Happy baking!