Best 6 Egg Free Double Chocolate Banana Muffins Recipes
Indulge in the delightful fusion of chocolate decadence and fruity sweetness with these egg-free double chocolate banana muffins. This recipe caters to those with egg sensitivities or those seeking vegan-friendly options. Combining the rich flavors of cocoa powder and dark chocolate chips, these muffins are elevated to a chocolate lover's paradise. Mashed bananas add natural sweetness and moisture, ensuring a tender and flavorful crumb. With simple ingredients and a straightforward method, these muffins are perfect for breakfast, brunch, or a satisfying snack.
Here are our top 6 tried and tested recipes!
DOUBLE CHOCOLATE BANANA MUFFINS
Combining two favorite flavors-rich chocolate and ripe bananas-makes these muffins doubly good. -Donna Brockett, Kingfisher, Oklahoma
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Whisk together the first 6 ingredients. In a separate bowl, whisk bananas, oil and egg until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 278 calories, Fat 11g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 220mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.
DOUBLE CHOCOLATE BANANA MUFFINS {EGG FREE}
Steps:
- Mash bananas. Add sugar, yogurt, vanilla and vegetable oil. Stir until combined.
- Add flour, cocoa powder, baking soda, and baking powder. Mix until combined.
- Fold in chocolate chips.
- Bake at 350 degrees for 20-25 minutes.
EGG-FREE DOUBLE CHOCOLATE BANANA MUFFINS
I am always looking to use up the brown bananas on my counter. My usual go-to was banana nut bread, but when my youngest developed an egg allergy I had to come up with something different. Since bananas and chocolate are so good together I decided to make these muffins. You would never be able to tell they are egg-free. -Danielle Siero, Farmington, Michigan
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk the bananas, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips. , Fill 12 greased or foil-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack. If desired, dust with baking cocoa. Serve warm.
Nutrition Facts : Calories 246 calories, Fat 10g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 99mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
DOUBLE CHOCOLATE BANANA MUFFINS
Make and share this Double Chocolate Banana Muffins recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Quick Breads
Yield 8-12 muffins
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients.
- In a small bowl, combine bananas, oil and egg.
- Stir into dry ingredients just until moistened.
- Fold in chocolate chips.
- Fill greased or paper lined muffin cups three fourths full.
- Bake at 350 deg F for 20-25 minutes or until muffins test done.
DOUBLE CHOCOLATE-BANANA MUFFINS (HEALTHY)
You won't believe your taste buds once you get a piece of this muffin in your mouth. These are so easy to make, and make a large size muffin. These can be frozen also. This recipe is courtesy of Joanna Lund. Each serving is only 186 calories as posted. I have also substituted applesauce for the vegetable oil, and I use egg substitute. In my oven it took closer to 25 minutes. Diabetic Exchanges per serving: 1 Starch, 1 Fruit and 1 Fat
Provided by Doing it Right
Categories Quick Breads
Time 30m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Spray 8 wells of a 12 hole muffin pan with butter-flavored cooking spray or line with paper liners.
- In a large bowl, combine flour, Splenda, cocoa, baking powder and baking soda.
- In a small bowl, combine bananas, egg, oil/applesauce and sour cream.
- Add banana mixture to flour mixture.
- Mix gently to combine.
- Fold in chocolate chips.
- Evenly spoon batter into prepared muffin wells.
- Bake for 20-25 minutes or until a tooth pick inserted in center comes out clean.
- Place muffin pan on a wire rack and let set for 5 minutes.
- Remove muffins from pan and continue cooling on wire rack.
Nutrition Facts : Calories 186.4, Fat 6.4, SaturatedFat 1.9, Cholesterol 27.2, Sodium 140.4, Carbohydrate 29.9, Fiber 2.5, Sugar 6.7, Protein 4.6
CHOCOLATE BANANA MUFFINS
These muffins are so moist and full of flavor! I have looked at dozens of recipes and most had too much sugar for my liking. There is absolutely no need for a lot of sugar to make these muffins delicious. Because they have bananas and chocolate chips, I just added 1/2 cup of sugar, which turned out perfect!
Provided by Anonymous
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Combine flour, cocoa, baking powder, baking soda, and salt together in a large bowl.
- Whisk sugar, oil, egg, milk, and vanilla extract together in a separate bowl. Stir into flour mixture until just moistened. Fold in bananas and chocolate chips.
- Divide batter among the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 205.1 calories, Carbohydrate 26.9 g, Cholesterol 14 mg, Fat 10.3 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 218.5 mg, Sugar 11.5 g
Tips:
- To make sure your muffins are perfectly moist, use ripe bananas. The riper the bananas, the sweeter and more flavorful your muffins will be.
- Don't overmix the batter. Overmixing can result in tough, dense muffins.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
- To prevent the muffins from sticking to the pan, grease the muffin cups or use paper liners.
- If you want a crispy muffin top, sprinkle the tops with sugar before baking.
- Muffins are best enjoyed fresh out of the oven, but they can also be stored in an airtight container at room temperature for up to 2 days.
Conclusion:
These egg-free double chocolate banana muffins are a delicious and easy-to-make treat that are perfect for breakfast, lunch, or a snack. They are moist, flavorful, and packed with chocolate and banana flavor. Whether you are an experienced baker or a beginner, you will love this recipe.
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