For the best tasting eggless banana muffins, use very ripe bananas. They are so moist, soft, light and with tender crumbs just like bakery style. Try it and you will be amazed that these are made without eggs. (Vegan option included in the notes)
2tablespoonsMargarineor butter, softened at room temperature
¼cupLight brown sugarpacked
⅓ to ½cupWhite granulated sugar
1teaspoonPure vanilla extract
½cupWalnutstoasted and chopped
Preheat the oven to 375 degrees F or 190 degrees C for at least 10 minutes. place the oven rack in the center of the oven.
Line 12 cup muffin pan with cupcake liners and keep it aside. Or you can simply spray it with nonstick cooking spray or grease with butter or oil.
In a bowl, take all purpose flour, baking soda, baking powder, salt, and cinnamon powder. Whisk till everything is mixed well.
In another large bowl, mash the bananas using a fork.
Add margarine (or butter), oil and vanilla extract. Beat it well.
Add brown sugar and white sugar. Again beat it till sugar is dissolved.
Now add dry flour mixture to it. Mix it, halfway through I switched to the spatula. Mix till everything is incorporated well, Do not overmix it.
Lastly, add chopped walnuts and chocolate chips. Fold them in.
divide the batter into 12 muffins cups.
Bake them into the preheated oven for 25 minutes, or till the inserted toothpick in the center of the muffin will come out clean.
Let the muffins cool down for 5 minutes in the pan. Then remove it to a wire rack to cool completely.
Banana- always use ripe or overripe bananas to get the natural sweetness and adjust the sugar amount accordingly. Also, not ripe bananas are hard to mash properly and won’t mix properly into the batter.
Flour - you can substitute with whole wheat flour. Or 50-50 all purpose flour-wheat flour.
**For vegan muffins, use vegan butter or replace with oil and use dairy-free chocolate chips or skip it.