Banana Chocolate Chip Muffins (eggless)
Got overripe bananas? Make the best Banana Choco Chip Muffins! These moist, tender muffins are loaded with sweet banana flavor and melty chocolate chips. Made with simple ingredients, they're naturally eggless and easy to make dairy-free too.
Yield: 6 servings
Equipment
- 12 cup or 6 cup Muffin Pan
Ingredients
Crumble Topping (optional)
- 45 g All Purpose Flour
- 25 g Cane Sugar or castor sugar
- Pinch of Salt
- 25 g Butter melted; see notes for options
Banana Chocolate Chip Muffin Batter
- 60 ml Milk at room temperature; see notes for options
- 1 tsp Apple Cider Vinegar or lemon juice
- 65 g Cane Sugar or castor sugar
- 1 tsp Vanilla Extract
- 110 g Ripe Banana (1-2) mashed to fine paste
- 45 ml Vegetable Oil or any neutral oil
- 125 g All Purpose Flour
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 1/2 tsp Cinnamon Powder
- 40 g Chocolate Chips
Instructions
Crumble Topping
- Prepare crumble topping, to make the crumble topping, combine flour, sugar, cinnamon, and salt in a bowl.
- Add the melted butter and mix with a fork until the mixture is clumpy and the flour is no longer dry. Freeze the crumble topping while you prepare the muffin batter.
Banana Chocolate Chip Batter
- Preheat the oven to 390°F (200°C). Line every alternate cup of a 12-cup muffin pan with muffin liners for tall, bakery-style muffins, or use a 6-cup muffin pan.
- In a bowl, combine the milk (room temperature) and apple cider vinegar and let it sit for 10 minutes until slightly curdled.
- Add the sugar, oil and vanilla extract to the milk mixture and whisk until the sugar is dissolved. Mix in the mashed banana until fully incorporated.
- Add the flour, baking powder, baking soda, salt, and cinnamon, and stir until the batter is smooth and well combined.
- Fold in the chocolate chips.
- Fill each muffin liner to the rim with the batter, adding thick layer of crumble topping if desired. Bake for 12 minutes at 390°F (200°C), then reduce the temperature to 350°F (175°C) and bake for another 8–10 minutes.
- Insert toothpick in the center if it comes out clean or witha few moist crumbs (not wet batter), they're done.
- Let the muffins cool in the pan for 30 minutes before carefully removing and transferring them to a cooling rack to cool completely.
- Store in airtight container for up to 3 days or freeze for 2months.
Notes
-Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
-Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
-For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
-Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk
-Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
-Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar
-Chocolate Chips: Use dark or semi-sweet chocolate chips or a chocolate bar cut in chunks. For Vegan version, use dark chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.