Sunday, November 24, 2013

Eggless Banana Chocolate Chip Muffin

11/2 cups all-purpose flour
3 large bananas, mashed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup whole milk
1/4 cup chocolate chip 
3/4 cup white sugar
1/3 cup butter, melted

Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, chocolate chips and salt; set aside.

Combine bananas, sugar, milk, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.

Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

This will yield 12 large muffins.

Tip: If you are using egg then substitute 1 egg to 1/4 cup milk.

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