Hola! Hope you all are doing well and the weekend’s going great so far! Many of our readers requested for the eggless version of the banana muffins I posted last time. I tried substituting egg with milk and plain yogurt for this one and the result was as good as the ones with egg. I used Olive Oil instead of butter to make them healthier. So, here’s the recipe of these delectable Banana and Chocolate Chip Muffins for you all.
Preparation Time 10-15 minutes
Baking Time 15-20 minutes
Makes 6 Muffins
Main Ingredients Plain Flour (Maida), Banana & Chocolate Chips
Main Equipment Oven
Level Of Cooking Easy
- Self-raising Flour or Plain Flour (Maida) 3/4 cup
- Banana 1 big
- Chocolate Chips 1/4th cup
- Olive Oil (alternative, cooking oil) 1/2 cup
- White Granulated Sugar 1/4 cup
- Plain Yogurt 2 tablespoons
- Milk 3 teaspoons
- Baking Soda 1/4 teaspoon
- Baking Powder 1/2 teaspoon
- Salt a pinch
- Cinnamon Powder 1/4 teaspoon
- Vanilla or Banana Essence 1/2 teaspoon
Line a muffin tin/tray with muffin liners and set aside.
In a large bowl, add the banana and mash it. Add olive oil and vanilla/banana essence and mix it. Now add the plain yogurt/curd, milk and sugar and mix until well incorporated.
Add the flour, baking powder, baking soda, cinnamon powder and salt and whisk until all combined.
Preheat the oven. Drop the batter with a spoon or ice cream scoop on the muffin liners in the tin/tray until 3/4th full (Add a few chocolate chips after 1/4th full, then add the remaining batter). Bake at 200 degrees C/400 degrees F for 15-20 minutes. (After 15 minutes, check if the muffins are done by inserting a toothpick or sharp knife in any muffin and if it comes out clean then it’s done. Otherwise, bake for another 5-7 minutes.)
Bring the muffins out. Let them rest on the muffin tin/tray for 10-15 minutes before serving.
These Banana and Chocolate Chip Muffins are made in olive oil which makes them a healthy breakfast option. A superb snack or tiffin box item for your kids as well.
Have a fantastic weekend!