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

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.

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