These Eggless Banana Chocolate Chips Muffins simply dreamy-tender in the center, rich, moist and uber chocolatey! Perfect with coffee, or milk, as a snack, or as a dessert, and even breakfast.
Happy first day of March! To celebrate, I made us Eggless Banana Chocolate Chips Muffins. What better way to celebrate than with a whole bunch of chocolate muffins added into the mix, right?
These scrumptious muffins are loaded high quality cacao, chocolate chips, and sprinkled with more of the same: C.H.O.C.O.L.A.T.E. ????????????
Eggless Banana Chocolate Chips Muffins are one of our family’s favorite treats; They’re superbly yummy with coffee, or milk, as a snack, or as a dessert, and even breakfast…if you’re a sweet breakfast eater! They’re a very versatile treat.
They’re simply dreamy-tender in the center, rich, moist and uber chocolatey. I LOVE all those melty mini chocolate chips strewn throughout these muffins, they get nice and melty!
The batter is studded with banana flavors, which melds perfectly with the chocolate.
For this recipe I decided to try a product that I have been hearing very good reviews in the last months: VeganEgg by Follow Your Heart. It’s 100% plant-based egg alternative. It Scrambles, bakes, and binds. And it’s Egg-free, gluten-free, soy-free, Kosher Parve, and non-GMO.
It’s basically a powder mix that have to be mixed with ice-cold water. I have yet to explore all the uses of VeganEgg, but so far I like it. I think is important to mention that this is not a sponsored review, I just wanted to see for myself all the fabulous results that people are talking about. If you want to try it yourself you can find it al Amazon.
The muffins turned out perfectly moist and tender, with just the right amount of sweetness.
They’re easy to make. They’re delicious. And they will easily satisfy any sweet tooth.
- 1 cup whole wheat flour (see notes)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 medium ripe bananas, mashed
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 VeganEgg (see notes)
- 2 tablespoons canola or coconut oil
- 1/2 cup plain Greek yogurt
- 3/4 cup mini chocolate morsels, divided (milk or dark)
Preheat oven to 350º Line a 12 cup muffin pan with paper liners.
In a medium bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda and salt.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, mix ripe bananas, sweetened condensed milk, vanilla, egg, oil and Greek yogurt. Mix until combined. Stir in 1/2 cup of chocolate chips.
Use a large cookie scoop (about 3 tablespoon) to distribute batter amongst the prepared muffin pan.
Sprinkle the remaining mini chocolate chips onto the top of each muffin.
Bake for 22-25 minutes until tester comes out clean.
You can also use all-purpose flour, or a mix of whole wheat flour and all-purpose.
I use 1 VeganEgg, but you can also use ¼ cup of unsweetened applesauce, or 3 tablespoons of peanut butter, or ¼ cup buttermilk.
Muffins can be stored in an airtight container at room temperature for up to 3 days.
????If you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
* This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running!