I adapted this banana muffin recipe from the book Vegetarian (available in Barnes and Nobles as Bargain Priced). These muffins are easy to prepare, not overly sweet; perfect to start the morning or have it with coffee in the afternoon to avoid mid day snack attack. The original recipe had used 2 bananas and 2 eggs. To make it eggless I used 3 bananas and 1/4 cup buttermilk and the muffins turned out great.
My husband loved these banana muffins so much that he himself packed it in his lunch bag for snack. Usually when I bake something I place a small piece in a ziploc bag and keep it in his lunch bag and that will come back home intact. So I did not pack this muffin for him. But later only I noticed that he had packed it for himself. That’s like “2 thumbs up” for me!
|Chocolate Chip Banana Muffins Recipe
Prep time: 15 Mins
Cook time: 20 Mins
Yields: 12 Muffins
Eggless banana muffins using buttermilk as an egg substitute.
- 2 cups All purpose flour
- 1 teaspoon Baking powder
- a pinch Salt
- 3/4 cup Granulated Sugar
- 3/4 cup Semisweet chocolate chips
- 6 tablespoons Low fat milk
- 10 tablespoons (1 and 1/4 sticks) Unsalted, Melted Butter
- 1/4 cup Buttermilk
- 3 Ripe Mashed Small Bananas
- 1 cup (optional) Chopped Pecans
- Preheat the oven to 400F for 15 minutes. Line the muffin tin with paper liners or grease the tin.
- In a medium size bowl combine together the milk, butter and buttermilk.
- In another large bowl sift together the flour, salt and baking powder.
- Add the sugar, chocolate chips and nuts to the flour mixture and stir well.
- Slowly stir in the wet ingredients to the dry ingredients, but do not overdo it.
- Fold in the mashed bananas.
- Fill each muffin cup with 3 tablespoons of batter.
- Bake for 20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- The bananas I used were extremely ripe, so I simply mashed it with a fork. If the bananas are not that ripe you could cut into pieces add few drops of water/milk and blend it in a blender/food processor.
- The original recipe used chocolate chunks. Since I did not have it I went with semisweet chocolate chips. If you have chocolate chunks, chop 5 ounces of semi sweet chocolate into large chunks and use it instead of the chips.
- The sweetness was perfect for us. Not very sweet like the ones you get in stores. If you have a very sweet tooth you would have to increase the quantity of sugar or chocolate chips.
- You could substitute vegetable/canola oil instead of butter to make it healthier. I have tried it in couple of other recipes and it works. Since I wanted to finish the butter in the refrigerator I did not do this substitution.
- You could also substitute whole wheat flour for the all purpose flour. I didn’t do it this time because the brand of wheat flour I’m using right now is not good in banana muffins. A couple of days ago I tried a banana muffin recipe with whole wheat flour and did not like the taste. I liked it when I made something similar a year ago, but that was a different brand of wheat flour, so I went with all purpose flour itself.