Eggless Banana Muffins
These Eggless Banana Muffins are soft, moist, and full of banana flavor. Made in one bowl with simple ingredients, they’re an easy and delicious egg-free treat for any time of day!
Equipment
- 1 12-cup Muffin Tin
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated white sugar
- ¼ cup light brown sugar
- ½ cup unsalted butter melted
- ½ cup milk
- 3 medium ripe bananas mashed
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips I used mini chocolate chips
Instructions
- In a large bowl, whisk together mashed bananas, brown sugar, granulated white sugar, melted butter, milk, and vanilla extract until smooth.
- Sift in flour, baking soda, baking powder, and salt. Stir gently until just combined. Do not overmix.
- Gently mix in chocolate chips. Cover and let the batter rest for 30 minutes
- Preheat the oven to 425 degrees and line a 12 count muffin pan with paper liners or for taller muffins, use two muffin pans and only fill every other muffin cup.
- Bake the muffins for 5 minutes at 425 F. Reduce the oven temperature to 375 for the remaining time, about 17-20 minutes.until a toothpick inserted into the center of the muffin comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use overripe bananas for the best flavor and natural sweetness.
- Overmixing the batter will develop the gluten in the flour, resulting in tough muffins. Mix just until the wet and dry ingredients are combined.
- You can double the recipe and freeze extras for later!
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