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Chocolate Chip & Banana Muffins using Buttermilk as Egg Substitute
April 15th, 2009 Madhuram Posted in Food Blog Events, Muffins/Cupcakes | 
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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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April 15th, 2009 at 9:00 pm
Hi Madhuram. Really a superb blog. You always try lot of baking stuffs that too without egg. Even I want to learn from you lot of things, coz I’m also vegetarian. I had been to the eggless cakes and cookies class last week. So I got some knowledge how to prepare cakes and cookies. Will try out some of the dishes from you. You can check my website also. I have some of the North Indian dishes and many south indian dishes. I had subscribed your blog.
Thanks Hema.
April 15th, 2009 at 4:52 pm
I’d love to have it for breakfast Madhu… Looks soo stunning!
Btw, have you been to Salem? I didnt know you could speak Tamil too..
April 15th, 2009 at 1:51 pm
Perfect looking muffins Madhu..Yummy..
April 15th, 2009 at 12:27 pm
wow ! yummy muffin:)
April 15th, 2009 at 12:01 pm
Lovely muffins Madhu..
April 15th, 2009 at 11:14 am
They look too good Madhu. I too hav planned to bake something for your event..
April 15th, 2009 at 8:19 am
Muffins look perfect.Will make this when i have ripe bananas
April 15th, 2009 at 6:30 am
Muffins look yummy, I want to make banana muffins from a very long time, may be will make these coming weekend
April 15th, 2009 at 5:34 am
Looks delicious!
April 15th, 2009 at 5:13 am
Excellent looking Muffins. I know they taste yum!
Anoop did very well y’day, I think he will stay for one more week. We went to Chapel Hill last weekend, his posters were visible on the campus and at Indian stores asking us to vote for him.