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Double Chocolate Banana Muffins (Eggless Recipe)

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As a literature graduate, I have way more doubts about my writing abilities than I should. Every time I start writing a blog post my mind decides to play games; it’s so annoying I tell you.

Anyway, I have been familiar with the term ‘reverse creaming’ for a while but I never really tried using it in my baking, till I worked up this recipe. This method is life-changing, my friends. It involves mixing the dry ingredients with the butter first and then pouring the wet ingredients into this crumbly, sand-like mixture and mixing it for quite some time to give the cake its structure. The crumb that we get using this method is amayyyzing, I don’t think I am going back.

Notes:

  1. Don’t worry about filling the cupcake moulds 3/4th of the way up, they help in making that domed top. 
  2. The high temperature also plays a crucial role in that, so do not worry about cranking up the heat!
  3. If you don’t have buttermilk just mix 75 ml milk with 5 ml of lemon juice/vinegar and let it sit for 5 minutes.
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Double Chocolate Banana Muffins (Eggless recipe)
Prep Time
15 mins
Baking time
18 mins
Total Time
33 mins
 

Easy breakfast or a decadent dessert, these delicious banana muffins will work both ways.

Course: Breakfast, Dessert, Snack
Servings: 15 muffins
Author: bakesalotlady
Ingredients
  • 140 g salted butter softened to room temperature and cut into 1-inch pieces
  • 42 g cocoa powder
  • 160 g all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 100 g caster sugar
  • 220 g ripe bananas mashed
  • 80 ml buttermilk
  • 1 tsp vanilla
  • 150 g chocolate chips/chopped chocolate
Instructions
  1. Preheat your oven to 400C. Line a muffin tin with paper liners, set aside.
  2. Sift all your dry ingredients (flour, leaveners, sugar) into a large bowl, add the butter and mix it on medium speed till the mixture resembles sand.
  3. Add all your wet ingredients (buttermilk, bananas, vanilla, vinegar) blend them to a smooth mixture.
  4. Once the liquid is ready, pour half of it to the dry mixture and let the mixture run for 1 minute on medium speed. Once that is done, pour the remaining liquid in two parts, mixing after each addition.
  5. Add the chocolate chips and gently fold them in.
  6. Scoop the batter into the muffin tin filling 3/4th way up. Bake for approximately 16-18 minutes or until the top of the muffin springs back up slightly when gently pressed.
  7. Let the muffins cool on a wire rack, enjoy!

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