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Chocolate Chip & Banana Muffins using Buttermilk as Egg Substitute
April 15th, 2009 Madhuram Posted in Food Blog Events, Muffins/Cupcakes | 
| 24 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!
Yield: 12 muffins
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.
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.
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March 1st, 2010 at 12:08 am
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.
February 6th, 2010 at 3:26 pm
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/
January 14th, 2010 at 3:58 pm
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?
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.