BANANA CHOCOLATE CHUNK MUFFINS – EGGLESS RECIPE

Hello, quarantined homebakers!

It’s a pleasure to have you here. Now that we’re all cooped up in our nests, waiting for things to improve with the Coronavirus situation, a lot of us have a lot of time in hand. My Instagram inbox is most certainly blowing up with messages from you guys, “hey, I tried xyz recipe of yours” and the pictures attached are a delight for me. So, here’s a new recipe Banana Chocolate Chunk Muffins for you guys to try. It uses the most baking ingredients you can possibly imagine and most probably have in your pantry right now.

 

Apart from the obvious like flour, milk, sugar, oil, vanilla and/or cinnamon, and baking powder, all you need for this Banana Chocolate Chunk Muffins is… Well,  banana and chocolate. You can use any chocolate you like; my personal preference is usually dark chocolate because of the contrast in flavours it can bring to the table.

 

 

 

BANANA CHOCOLATE CHUNK MUFFINS - EGGLESS
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: Dessert
Servings: 6 or 7 muffins
Author: Pratty and Food
Ingredients
  • 3/4 cup all purpose flour (maida)
  • 3/4 teaspoon baking powder
  • 1/5 teaspoon salt
  • 1/4 cup sugar (measure then powder)
  • 1/2 cup mashed banana (about 2 large ripe bananas, use overripe if you have some!)
  • 1/4 cup milk (at room temperature)
  • 3 tablespoons oil
  • 1/4 cup chopped chocolate (I prefer using Amul Dark Chocolate)
  • 1/2 teaspoon vanilla essence or 1/3 teaspoon cinnamon powder (whichever you prefer, or use both)
Instructions
  1. Preheat your oven to 175C.
  2. In a bowl, combine the flour, baking powder, salt, and cinnamon powder (if using). And set aside.
  3. In a mixing bowl, combine the oil and powdered sugar.
  4. Add the mashed banana to the oil and sugar mixture, whisk everything together. You can use a spatula but if you have a whisk, use that.
  5. Take the milk and slowly add it to the wet ingredients, keep stirring as you add it. Add the vanilla essence with it (if using). Once the wet ingredients have been combined well, it’s time to add the dry ingredients.
  6. Take the mixture of dry ingredients and add it slowly to the wet, and keep mixing while adding. Fold the mixture into itself with a spatula. If the batter seems unruly or too lumpy, give it a good whisk for a few seconds. Do not overmix or it might result in a flat and dense texture.
  7. Finally, add the chocolate chunks to the batter and fold it in.
  8. Prepare your muffin tray, if not using liners, then simply oil your tray a little and sprinkle a bit of flour over it. Tap off the excess.
  9. Spoon out the batter into the moulds, fill only up to half or 3/4 of the mould. If you pour more than that, the batter will spill while baking or get a flat top.
  10. Bake for 15 minutes. If using mini muffin moulds it will take 12-15 minutes. 15-18 for the regular sized. They’ll be golden brown around the edges and top. To check if they’re done, insert a skewer/toothpick, if it comes out clean, it’s done.

  11. Let the muffins cool down before digging in!

Well, I hope you try this Banana Chocolate Chunk Muffins recipe and let me know how you liked it! You can send me a picture on my Instagram, my Facebook, or just email it to prattyandfood@gmail.com

 

Some other recipes of mine that might interest you:

Eggless Coffee Muffins

Chocolate Muffins

Eggless Apple Cake

Eggless Carrot Cake

Fluffy Pancakes

Easy Chocolate Chunk Cookies

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About

Hey! I'm Pratty. I bake, develop recipes that are easy for people to follow and use few ingredients for the same. I run a recipe blog called Pratty and Food. Food photography is another little aspect of food blogging that has had an immense impact on me.

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