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You are here: Home / All Recipes / Eggless Double Chocolate Banana Muffins

Eggless Double Chocolate Banana Muffins

May 6, 2020 By bakesalotlady

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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)

Easy breakfast or a decadent dessert, these delicious banana muffins will work both ways.
Course Breakfast, Dessert, Snack
Prep Time 15 minutes
Baking time 18 minutes
Total Time 33 minutes
Servings 15 muffins
Author bakesalotlady

Ingredients

  • 113 g salted butter softened to room temperature and cut into 1-inch pieces
  • 40 g cocoa powder
  • 180 g all-purpose flour
  • 1/2 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
Grams – Cups

Instructions

  • Preheat your oven to 190C. Line a muffin tin with paper liners, set aside.
  • 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.
  • Add all your wet ingredients (buttermilk, bananas, vanilla, vinegar) blend them to a smooth mixture.
  • 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.
  • Add the chocolate chips and gently fold them in.
  • 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.
  • Let the muffins cool on a wire rack, enjoy!

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Filed Under: All Recipes, Bake, Breakfast, Chocolate, Muffins

Reader Interactions

Comments

  1. Kandarpa says

    November 1, 2020 at 11:12 am

    APF*

    Reply
  2. Kandarpa says

    November 1, 2020 at 11:11 am

    Can we replace APF you with whole wheat flour ?

    Reply
  3. Megha Paliwal says

    September 24, 2020 at 9:30 pm

    Hey, when I the measurements in grams you have mentioned 1/2 tsp baking powder, hiwever when I see in cups, you have mentioned 1 tsp baking powder…can you please ket me know how much baking powder should I use and why the difference?

    Reply
    • bakesalotlady says

      September 25, 2020 at 10:50 am

      Hi, it is 1/2 tsp. The converter plugin must have malfunctioned. I have checked it, it’s okay now.

      Reply
  4. Supriya says

    August 26, 2020 at 8:21 am

    The recipe mentions vinegar, whereas the ingredients don’t list it. How much vinegar to add?

    Reply
    • bakesalotlady says

      August 30, 2020 at 7:11 am

      Hi Supriya, there’s no vinegar in the recipe, I have used buttermilk. Vinegar has been mentioned in the notes in case you don’t have buttermilk you can make a substitute by mixing milk and vinegar.😊 75 ml milk plus 5 ml vinegar.

      Reply

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I am Anjali, the baker and photographer behind BAKESALOTLADY.
I love playing with flavours and coming up with both easy and sometimes crazy baked goods with never heard of flavour combos. Read More…

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