Madhuram's EgglessCooking.com | Eggless Recipes | Egg Free Baking

Chocolate Chip & Banana Muffins using Buttermilk as Egg Substitute

April 15th, 2009 Madhuram Posted in Food Blog Events, Muffins/Cupcakes | | 29 Comments »

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!

• Ingredients
• Procedure
• My Notes

Ingredients

All purpose flour 2 cups

Baking powder 1 teaspoon

Salt a pinch

Granulated Sugar 3/4 cup

Semisweet chocolate chips 3/4 cup

Low fat milk 6 tablespoons

Butter, unsalted, melted 10 tablespoons (1 and 1/4 sticks)

Buttermilk 1/4 cup

Bananas, small and ripe, mashed 3

Pecans, chopped 1 cup (optional)

Yield: 12 muffins

Procedure >>

Procedure1 Preheat the oven to 400F for 15 minutes. Line the muffin tin with paper liners or grease the tin.

2 In a medium size bowl combine together the milk, butter and buttermilk.

3 In another large bowl sift together the flour, salt and baking powder.

4 Add the sugar, chocolate chips and nuts to the flour mixture and stir well.

5 Slowly stir in the wet ingredients to the dry ingredients, but do not overdo it.

6 Fold in the mashed bananas.

7 Fill each muffin cup with 3 tablespoons of batter.

8 Bake for 20 minutes or until a toothpick inserted in the center of the muffin comes out clean.

<< IngredientsMy Notes >>

My Notes1 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.

2 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.

3 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.

4 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.

5 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.

<< Procedure

These banana muffins is my final entry for the Egg Substitute Event – Yogurt/Buttermilk hosted by me.

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Tags: all purpose flour, baking powder, banana, banana recipes, butter, buttermilk, eggless muffins, milk, pecans, salt, semisweet chocolate chips, sugar

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29 Responses to “Chocolate Chip & Banana Muffins using Buttermilk as Egg Substitute”

Pages: [3] 2 1 » Show All

1. 29
   kiwimama Says:
   August 19th, 2010 at 4:51 am

   Yum! Thanks for the great recipe. I found it to be very forgiving which is great when the kids are helping! Will definitely be back to find more recipes.

2. 28
   bee_6151 Says:
   June 27th, 2010 at 10:09 pm

   I’ve been making all muffins replacing yogurt for eggs and always get the great result.

3. 27
   Pooja Says:
   May 18th, 2010 at 4:07 am

   Hi,
   Are there any cookie recipes which do not require preheating?

   My oevn supports preheating only in the convection mode…and the oven kind of smokes when i try to pre heat it…

   Is there any way out?

   Pooja is yours a regular oven or a microwave convection oven? Either case I don’t have any first hand experience because I own neither but planning to get an electric convection oven pretty soon. So I googled and found this and really makes some sense.
   http://www.blurtit.com/q162330.html. The jist is if you are using the oven the very first time (brand new) you will have to cure it and the instructions do not come with the manual. Check the last comment in that link it is very detailed. If it is an old oven and you have been using it for sometime see if there are any spills and grease inside the oven from using it before. This spillage could cause smoke while the oven is heated again.

   Also I have never come across a cookie recipe which doesn’t require preheating. I also read that the temperature has to be reduced by at least 25 degrees while baking in a convection oven.

4. 26
   Bindu Says:
   April 29th, 2010 at 1:02 pm

   Hi Madhu,

   I registerd to forums and sent you a mail. Can you please check it.
   I tried with one of the eggless muffins and it turned very well.
   I have few doubts on it which I mailed u thru forums. Waiting for ur reply.

   Thanks
   Bindu

5. 25
   Sharmila Says:
   April 15th, 2010 at 4:39 pm

   Hi Madhuram,

   I tried these muffins out two times(I did not put in the pecans; instead drizzled the muffins with blanched almond slivers before baking). Once just for husband and me and the next time for 6 of our friends. Both the times these muffins delivered. They were fluffy and overwhelmingly tasty!

   On a side note I noticed a few people mention that their muffins did not rise. The first time I baked a banana cake (from another recipe) I ignored the warning that banana needed to be just folded in and pureed the whole thing out with a hand mixer. As expected the cake was flat and uncooked. Is this where they might be going wrong?

   Thanks Sharmila. Yes overmixing is a faux pas when it comes to baking muffins and similar quick breads.

6. 24
   Anjali Says:
   March 1st, 2010 at 12:08 am

   I tried the muffins as mentioned here. My oven is a very basic oven. I do not do much baking, since this seemed easy i thought of giving it a try. Inside was just cooked halva it did’nt raise. Should i add some baking powder?
   
   Hi Anjali, I don’t know where the mistake is. I think you are the 3rd person to say that this muffin did not raise. My muffins looked exactly like what is there in the picture. I think I have to tried it once again and see how it bakes.

7. 23
   The Outlaw Says:
   February 6th, 2010 at 3:26 pm

   i gotto to make muffin for a school project. anyway thanks i hope that they will come out great!
   btw do you know any eggless muffin recipes that are chocolate?

   Hi, you can find a chocolate chip muffin recipe below, it is very good.
   http://www.egglesscooking.com/2009/07/15/whole-wheat-chocolate-chip-muffins/

   I also have some chocolate cupcakes here
   http://www.egglesscooking.com/eggless-baking-recipes/eggless-cake-recipes/

8. 22
   Karoline Says:
   January 14th, 2010 at 3:58 pm

   Oh I do not know what I did wrong. Followed the recipe to a T and yet… they were not right? They were not pretty and fluffy like your picture, were QUITE mushy and just flat and deflated looking. I added the baking powder… I added everything but the chocolate chips because I didn’t have them. I’m sad… they smelled sooo delicious while baking and even taste okay. Just don’t look right or have the right texture to them. Hopefully my two year old egg allergy kid likes them enough to eat them so it doesn’t go to waste.
   
   Hmm..Omitting choc. chips is not the problem definitely. Were you opening the oven door frequently to check the muffins? In that case the cold air from outside will collapse cakes/muffins. Another reason for flatness maybe that you could have used little more batter in each muffin cup, so that it would have risen. Or else did you take it out too quick?

9. 21
   notyet100 Says:
   December 19th, 2009 at 12:47 pm

   i tried this in the middle of night,will publish soon,..thanks for sharing such awesome recipe nd ya the best part my mom liked it,..:-) btw any idea how long muffins can be stored nd how to store them,..
   
   Thank you very much for trying the recipe. It’s better to consume it within 2-3 days. If you want to store it longer, cover each muffin with plastic wrap, put it in a freezer safe zip loc bag in the freezer. Then thaw it in the refrigerator before consuming. I have not tried this but this is what I have read.

Pages: [3] 2 1 » Show All

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