Banana Chocolate Chip Muffins No Egg Food

BANANA CHOCOLATE CHIP MUFFINS RECIPE

Steps:

• Preheat oven to 375F/190C for 15 mins. Lightly grease and line the muffin tin with paper liners.
• I pureed the bananas using a hand blender with a tablespoon of water in a large mixing bowl. You could simply mash them with a fork or potato masher too.
• To the banana mixture add the sugar and oil; beat it well with a whisk or electric beater.
• To the wet ingredients add the flour, oats, baking soda, baking powder and salt; mix until just combined. Stir in the chocolate chips.
• Fill each muffin cup 3/4ths full; around 3 tablespoons per cup. Bake for 18-20 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pan to wire rack. Do not leave it in the tin for more than 5 minutes because the paper liner will start giving out moisture and the muffins will become soggy.

ALMOST CHOCOLATE " NO-EGG" BANANA MUFFINS

Steps:

• Mix melted margarine, sugar and bananas together.
• Sift flour, baking soda and salt (if using) together.
• Add to banana mixture.
• Mix until well blended.
• Add cocoa, continue to mix.
• If mixture seems dry (due to whole wheat flour), add some of the water.
• Mix in additives. My favorite is raisins!
• Bake at 350°F for 25 minutes or until toothpick comes out clean.
• OAMC: let cool and freeze.

BANANA-CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin.
• In large bowl, mash bananas with fork.
• Whisk in egg, milk, granulated sugar, and brown sugar.
• In separate bowl, combine flour, baking soda, and salt.
• Add flour mixture to banana mixture and combine well.
• Fold in chocolate chips and walnuts.
• Spoon equal amounts of batter into 12 muffin cups.
• Bake 20 minutes or until toothpick inserted in center comes out clean.
• Allow to cool slightly in pan, then remove to wire rack.

BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, egg, butter, and milk. Stir wet ingredients into dry ingredients then stir in chocolate chips.
• Divide batter evenly between prepared cups, adding a scant 1/4 cup to each. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 190 deg (170 on fan bake). Grease a 12 hole standard muffin tin or use paper muffin cups.
• In a bowl add mashed bananas, sugar, melted butter, egg and milk and stir to combine.
• Sift flour, baking powder and baking soda into banana mixture and stir to combine. Then stir in chocolate
• Spoon mixture into prepared pan and bake for 20 to 25 minutes.

FLOURLESS BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners.
• Place oats, mashed bananas, 1/2 cup plus 2 tablespoons maple syrup, eggs, almond milk, coconut oil, vanilla extract, baking powder, cinnamon, baking soda, and salt in a blender or food processor; blend or process until batter is smooth. Gently stir chocolate chips into batter using a spoon.
• Pour batter into the prepared muffin cups, filling them 3/4 full.
• Bake in the preheated oven until light golden brown, about 22 minutes. Cool for 10 to 15 minutes before eating.

CHOCOLATE CHIP BANANA MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 12-cup muffin tin.
• In a medium bowl blend the banana, oil, egg and vanilla together.
• In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the banana mixture until just blended. Fold in the chocolate chips. Spoon the batter into the prepared muffin tin, filling 3/4 full.
• Bake in the preheated oven for 15 to 20 minutes. Remove muffins to a wire rack to cool completely.

BANANA-CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter and milk in medium bowl. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips.
• Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to rack; cool.

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.