BakingEggless banana choc chip muffin

Eggless banana choc chip muffin

Eggless banana choco-chip muffin | Eggless baking recipe – with detailed step-by-step pictures. Super soft moist eggless muffin recipe

Easy eggless, no sugar added, whole wheat banana muffin recipe. A perfect one for kid’s snack boxes or you can serve it at birthday parties too. I adapted the recipe from eggless banana walnut muffin from Raks Kitchen. I added plain flour and whole wheat flour and added jaggery powder instead of sugar.

When I started my blog, I never know the basics of baking. I was planning to buy a baking oven and start to learn it. My friends surprised me with a baking oven for my wedding anniversary. So finally I tried this Eggless banana muffin and it turned out very well.

My kids loved the muffins a lot. I tried this a few times with choco chips and also with walnuts as toppings. Both turned out very well. You can make this in bulk and freeze it for a month. Though I have not personally tried this but have seen friends doing this.

The main key is using very ripe bananas for making this banana choco-chip muffin. That gives softness and sweetness to the muffins. Banana muffins stay good at room temperature for 2 days and in the refrigerator for 1 week. You can freeze the over-ripen bananas for a week and then bake this muffin when you find time during the weekend.

Also, check out, eggless banana bread recipe, Eggless vanilla muffins, Eggless chocolate muffins, and Eggless whole wheat chocolate chip muffins.

Eggless banana choco chips muffins

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Eggless banana chocolate chip muffin

Easy, whole wheat flour jaggery muffin recipe
Course baking
Cuisine Global
Keyword baking, eggless baking, eggless recipes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5 muffins
Author Jeyashri suresh

Ingredients

  • ½ cup Plain flour
  • ¼ cup whole wheat flur
  • 1 tsp baking soda
  • 2 banana long variety
  • 1 tsp vanilla essence
  • ¼ cup oil
  • ¼ cup powdered jaggery
  • ¼ cup chocolate chips

Instructions

  • Puree the banana in a mixie.
  • In a bowl add the banana puree, vanilla essence, oil and jaggery. You can add white sugar or brown sugar too.
  • Mix well without any lumps.
  • Sift the plain flour, whole wheat flour and baking soda in a bowl.
  • Now add the wet mixture to the flour.
  • Add the chocolate chips, reserving little for topping.
  • Gently fold this and combine everything well. Do not over mix.
  • Scoop the muffin batter into a lined muffin tray.
  • Add little chocolate chips on the top.
  • Preheat the oven at 160 degrees for 5 minutes.
  • Bake this at 160 degrees for 12-15 minutes.
  • Once done take out and cool in a wire rack.
  • Enjoy warm.
  • You can keep this inside the refrigerator and enjoy this for a week too.
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Notes

1. The muffins will raise in size while baking, so fill the liner with 3/4 of the mixture.
2. Choco chips can be replaced with any nuts of your choice.
3. Banana choco-chip muffins stay good at room temperature for 2 days and can be kept in the refrigerator for a week.

How to make Eggless banana muffins

  • Puree the banana in a mixie.
Eggless banana choc chip muffin
  • In a bowl add the banana puree, vanilla essence, oil, and jaggery. You can add white sugar or brown sugar too.
  • Mix well without any lumps.
eggless banana muffin
  • Sift the plain flour, whole wheat flour, and baking soda in a bowl.
wheat flour muffin
  • Now add the wet mixture to the flour.
  • Add the chocolate chips, reserving a little for topping.
  • Gently fold this and combine everything well. Do not overmix.
eggless banana choc chip muffin
  • Scoop the muffin batter into a lined muffin tray.
  • Add little chocolate chips on the top.
  • Preheat the oven to 160 degrees for 5 minutes.
  • Bake this at 160 degrees for 12-15 minutes.
  • Once done take out and cool in a wire rack.
eggless banana choc chip muffin
  • Enjoy warm.
  • You can keep this inside the refrigerator and enjoy this for a week too.
Eggless banana muffin
  • The muffins will rise in size while baking, so fill the liner with 3/4 of the mixture.
  • Choc chips can be replaced with any nuts of your choice.
  • Banana choc-chip muffins stay good at room temperature for 2 days and can be kept in the refrigerator for a week.

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37 COMMENTS

  1. Hey Good Job Jeyashri. i can see why you feel so happy. it is always a delight when you get it right at the first time itself. clicks only makes it even more beautiful.

  2. I substituted a part of oil with butter and followed this recipe to bake a cake (baked for 35 minutes). The cake turned out to be awesome and it’s my first baking experience. Thanks for the recipe.

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