Eggless chocolate banana muffins recipe

Eggless chocolate banana muffins recipe – healthy breakfast muffin recipe with full of banana and chocolate flavors. Muffins has soft, moist and bread like texture. It is light on stomach because of less fat in it.

Eggless chocolate banana muffins recipe | Eggless muffins recipe

As usual I am sharing eggless baking recipe for beginners. It is very easy to make, requires no fancy ingredients (except flax seeds for many). But again I do not consider it as a fancy ingredient. If you do not eat eggs and you love to bake cakes and muffins (like me) then I am sure you know that flax seeds powder is good as an egg substitute.

Do you like banana muffins? And do you like chocolate? If answer is Yes for both the questions, I am 100% sure that you will like this muffins.

These chocolate banana muffins are healthy because of whole wheat flour and oats powder. Yes you heard it right, no all purpose flour in this recipe. Another thing makes it low fat which is use of only 2 tablespoons of oil for 12 muffins. Isn’t that great?

Forgot to tell you that I have used another healthy ingredient – Honey. I have cut down the sugar and used honey which is natural sweetener. Also over ripe banana provides some natural sweetness as well. So I have used very very less sugar in this muffins recipe.

These muffins are full dose of banana flavors combined with cocoa flavors. You can add your choice of nuts like walnuts, pecans, almonds in the batter or even you can add chocolate chips also. Here I have kept them plain because I wanted to enjoy only banana and cocoa taste.

Eating a banana as such is a BIG NO for me. So I always use banana in milkshake or smoothie or in baking and sometimes I do make banana raita. I have already share eggless banana muffins and eggless banana bread recipe on the blog. But never get chance to share any baking recipe which has other flavor combined with banana. So here I am after a long time sharing a chocolate banana muffins.

Here I have halved the recipe and made only 6 muffins. Because these are only for me and my husband. But the recipe ingredients are for 12 regular sized muffins.

Check out other eggless muffins recipes
Chocolate chip muffins  //  Double chocolate muffins  //  Mocha muffins  //  Orange chocolate chip muffins


How to make eggless chocolate banana muffins recipe:


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1) Pre-heat the oven to 375 degree F or 190 degree C for at least 10 minutes.

2) Prepare the muffin tray, line it with muffin liners or spray with nonstick cooking spray or lightly butter it.

3) Take milk in a large bowl. Mix in ground flax seeds and keep it aside for 5 Minutes.

4) Meanwhile prep the dry ingredients. Take whole wheat flour, ground oats, brown sugar, cocoa powder, baking powder, baking soda, cinnamon powder and salt in another bowl. If your cocoa powder has too many lumps then sift them like I did here.
Eggless chocolate banana muffins recipe | Eggless muffins recipe

5) Whisk them well till everything gets incorporated well.

6) Now see the milk and flax seed mixture. Nothing much will happen there. Add rest of the wet ingredients (mashed banana, honey, oil, vanilla extract) to this milk mixture.
Eggless chocolate banana muffins recipe | Eggless muffins recipe

7) Use the wire whisk and mix it well.

8) Now add flour mixture.
Eggless chocolate banana muffins recipe | Eggless muffins recipe

9) Switch to spatula or wooden spoon and fold it in. Do not over mix it.

10) Now divide the batter into 12 equal portions into prepared muffin pan.
Eggless chocolate banana muffins recipe | Eggless muffins recipe

11) Bake into pre-heated oven for 22-23 minutes. Check by inserting a toothpick in the center, if it comes out clean then muffins are ready. Remove it from the oven and let it cool in the pan for 5 minutes.

12) After 5 minutes, remove it to a wire rack and let it cool completely before serving. Or you can serve them warm.
Eggless chocolate banana muffins recipe | Eggless muffins recipe

Serving suggestion: Enjoy it as a breakfast if you have sweet tooth in the morning. It is good as after school snack for kids. And yes of course you can enjoy it any time of the day

Eggless chocolate banana muffins recipe | Eggless muffins recipe

Eggless chocolate banana muffins recipe | Eggless muffins recipe
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Eggless chocolate banana muffins recipe

US measuring cups are used (1 cup = 240 ml)
Course Breakfast
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Yield 12 regular sized muffins
Author Kanan

Ingredients (1 cup = 240 ml)

  • 1 cup Whole wheat flour (chapati atta)
  • 1 cup Oats ground into powder
  • 1/3 cup Light brown sugar
  • 1/3 cup Unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ¾ teaspoon Baking soda
  • teaspoon Salt
  • ¼ teaspoon Ground cinnamon
  • ½ cup + 2 tablespoons Milk at room temperature
  • 2 tablespoons Flaxseed powder
  • 1 cup Overripe banana mashed
  • ¼ cup Honey
  • 2 tablespoons Oil
  • 1 teaspoon Pure vanilla extract

Instructions

  1. Pre-heat the oven to 375 degrees F or 190 degrees C for at least 10 minutes.
  2. Prepare the muffin tray, line it with muffin liners or spray with nonstick cooking spray or lightly butter it.

Making eggless chocolate banana muffins recipe:

  1. Take milk in a large bowl. Mix in ground flax seeds and keep it aside for 5 Minutes.
  2. Take whole wheat flour, ground oats, brown sugar, cocoa powder, baking powder, baking soda, cinnamon powder and salt in another bowl.
  3. If your cocoa powder has too many lumps then sift them like I did here.
  4. Whisk them well till everything gets incorporated well.
  5. Now back to milk, flaxseed mixture. Add rest of the wet ingredients (mashed banana, honey, oil, vanilla extract) to it/
  6. Use the wire whisk and mix it well.
  7. Now add flour mixture, switch to spatula or wooden spoon and fold it in.
  8. Now divide the batter into 12 equal portions into prepared muffin pan.
  9. Bake into pre-heated oven for 22-23 minutes. Check by inserting a toothpick in the center, if it comes out clean then muffins are ready.
  10. Remove it from the oven and let it cool in the pan for 5 minutes.
  11. After 5 minutes, remove it to a wire rack and let it cool completely before serving.

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