Egg-Free Double Chocolate Banana Muffins

Name: Egg-Free Double Chocolate Banana Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 dozen
Ingredients: 1-1/2 cups all-purpose flour; 2/3 cup sugar; 1/2 cup baking cocoa; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1-1/3 cups mashed ripe bananas (about 2 to 3 medium); 1/2 cup plain yogurt; 1/3 cup canola oil; 1-1/2 teaspoons vanilla extract; 3/4 cup semisweet chocolate chips; Baking cocoa, optional

Total Time Prep: 20 min. Bake: 15 min.

Yield 1 dozen

Test Kitchen Approved

These double chocolate banana muffins make the best use of any brown bananas you have left in the fruit bowl. Mash them into our chocolate muffin mix and you have a delightful snack in under half an hour.

Ingredients

1-1/2 cups all-purpose flour
2/3 cup sugar
1/2 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1-1/3 cups mashed ripe bananas (about 2 to 3 medium)
1/2 cup plain yogurt
1/3 cup canola oil
1-1/2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips
Baking cocoa, optional

Directions

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

1 muffin: 246 calories, 10g fat (3g saturated fat), 1mg cholesterol, 99mg sodium, 38g carbohydrate (21g sugars, 2g fiber), 3g protein.

Looking to use up brown bananas, I swapped my usual banana bread for these chocolate banana muffins when my youngest developed an egg allergy. You’d never know they’re egg-free! —Danielle Siero, Wixom, Michigan

Recipe Creator