Egg-Free Double Chocolate Banana Muffins Recipe

Recipe By Slurrp

These egg-free double chocolate banana muffins are a delicious and healthier alternative to traditional muffins. Made with ripe bananas, cocoa powder, and chocolate chips, they are moist, rich, and full of chocolatey goodness. These muffins are perfect for breakfast or as a snack, and they are also a great way to use up overripe bananas. Enjoy them warm or at room temperature for a delightful treat.

3.6
30 Rating -
Rate
Vegdiet
35minstotal
20minsPrep
15minsCook
35m.total
20m.Prep
15m.Cook
Egg-Free Double Chocolate Banana Muffins
plan
Bookmark

ingredients serve

Ingredients for Egg-Free Double Chocolate Banana Muffins Recipe

  • 2 Ripe Bananas, Mashed
  • 1/2 cup Sugar
  • 1/4 cup Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 1 cup All Purpose Flour
  • 1/4 cup Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1/2 cup Chocolate Chips

Directions: Egg-free Double Chocolate Banana Muffins Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  • STEP 2.In a large bowl, mash the ripe bananas until smooth.
  • STEP 3.Add the sugar, oil, and vanilla extract to the mashed bananas and mix well.
  • STEP 4.In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • STEP 5.Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  • STEP 6.Fold in the chocolate chips.
  • STEP 7.Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
  • STEP 8.Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • STEP 9.Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  • STEP 10.Serve and enjoy!

Cooking Tips

  • Make sure to use ripe bananas for the best flavor and texture.
  • You can use either regular cocoa powder or Dutch-processed cocoa powder for this recipe.
  • Feel free to add chopped nuts or dried fruit to the batter for extra texture and flavor.
  • Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
  • These muffins can also be frozen for up to 3 months. Thaw them at room temperature or reheat in the microwave before serving.

Storage and Serving

  • Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
  • Serve the muffins warm or at room temperature as a delicious breakfast or snack.
  • These muffins are great on their own, but you can also spread some nut butter or cream cheese on top for extra flavor.
  • Enjoy the muffins with a cup of coffee or a glass of milk for a delightful treat.
Nutrition
value
2450
calories per serving
134 g Fat20 g Protein287 g Carbs9 g FiberOther

Current Totals

  • Fat
    134g
  • Protein
    20g
  • Carbs
    287g
  • Fiber
    9g

MacroNutrients

  • Carbs
    287g
  • Protein
    20g
  • Fiber
    9g

Fats

  • Fat
    134g

Vitamins & Minerals

  • Calcium
    235mg
  • Iron
    14mg
  • Vitamin A
    701mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    1mg
  • Vitamin B3
    18mg
  • Vitamin B6
    2mg
  • Vitamin B9
    129mcg
  • Vitamin B12
    4mcg
  • Vitamin C
    20mg
  • Vitamin E
    27mg
  • Copper
    < 1mcg
  • Magnesium
    186mg
  • Manganese
    < 1mg
  • Phosphorus
    498mg
  • Selenium
    46mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp