Apr 09, 2016, Updated May 07, 2023
The over-ripe bananas are back on the blog! They never went anywhere actually but sometimes I just eat them before they go this ripe or freeze them! I never buy a big bunch of bananas so that I can finish them before they go all black and brown but they get neglected when I buy 5 more fruits along with them! Because it’s spring and market is full of such delicious fruits, I think I bought like 6-7 types of fruits, all berries included and so obviously my poor bananas got neglected and yesterday they were so brown and ripe that my husband asked me to throw them immediately. But being a food blogger, you never throw over ripe bananas, no you simply don’t! In stead you bake with them and make these Whole Wheat Chocolate Banana Muffins. These muffins are also also eggless and free of butter, refined sugar and refined flour. Now that’s a good muffin for snacking!
Bananas are used in a lot of recipes as a replacement of eggs. So if you ask me, banana muffins are pretty good minus the egg. These muffins are moist with bananas, oil and greek yogurt and you wouldn’t even realize these are eggless. Sure if you want to add egg here, go ahead and add 1 large egg. Because I wanted to make these muffins healthier, I used white whole wheat flour and coconut sugar. Have you guys tried coconut sugar? No it doesn’t taste like coconut at all but is a little healthier alternative to the regular granulated sugar. Because my bananas were super ripe (told you guys hubby wanted to throw them!), I used only 1/3 cup of coconut sugar in the recipe and it was perfect. Super ripe bananas are super sweet and helps in cutting down the sugar. If your bananas aren’t that ripe, you might want to increase the quantity of sugar.
So these muffins have enough things to keep them moist like bananas, oil, greek yogurt however your muffins can still turn tough. And you know the reason, don’t you? Yeah it would happen if you over-mix the batter. Never over-mix your muffins batter, mix till just combine. Also do not over-bake these muffins. If you don’t do these 2 things, you will have perfectly soft and delicious chocolate banana muffins!
You will need just about 10 minutes to put these muffins in the oven. And then you can enjoy these eggless whole wheat chocolate banana muffins for breakfast or snack. Have a lovely weekend! Method In a bowl whisk together white whole wheat flour, cocoa powder, salt, baking powder and baking soda. Set aside. In another bowl, whisk together canola oil, (or use any flavorless oil) vanilla extract and coconut sugar till well combined. Add in the mashed bananas, greek yogurt and mix till combined.
Fold in the dry ingredients into the wet ingredients till combined. [Add the dry ingredients into the wet in 2-3 parts] Do not over-mix the batter. Few streaks of flour in the batter is ok. Add the chocolate chips and mix. Transfer batter to the muffin pan. Fill the liners all the way to the top, add few more chocolate chips on top (optional).
Bake at 425 F degrees for 5 minutes, then lower the temperature to 350 F degrees (with the muffins inside the oven) and bake for another 12-13 minutes or till a toothpick inserted in the center comes out clean. Total time take for these muffins to bake was around 17-18 minutes. Transfer on to a wire rack to cool completely.
- If you do not have coconut sugar, use honey/agave/maple syrup to keep it free of refined sugar.
- I used canola oil in this recipe, you may use coconut oil or vegetable oil.
- You can add chopped walnuts or pecans for added crunch.
- If you want to eat these muffins later, wrap them using a cling sheet and leave at room temperature and when you want to eat them, simply remove from the wrap and microwave for 30 seconds. They will be as good as fresh! They are okay at room temperature for around 3 days. Beyond that, you need to freeze them. Whole Wheat Chocolate Banana Muffins
title: “Eggless Whole Wheat Chocolate Banana Muffins " ShowToc: true date: “2024-10-29” author: “Douglas Brown”
Apr 09, 2016, Updated May 07, 2023
The over-ripe bananas are back on the blog! They never went anywhere actually but sometimes I just eat them before they go this ripe or freeze them! I never buy a big bunch of bananas so that I can finish them before they go all black and brown but they get neglected when I buy 5 more fruits along with them! Because it’s spring and market is full of such delicious fruits, I think I bought like 6-7 types of fruits, all berries included and so obviously my poor bananas got neglected and yesterday they were so brown and ripe that my husband asked me to throw them immediately. But being a food blogger, you never throw over ripe bananas, no you simply don’t! In stead you bake with them and make these Whole Wheat Chocolate Banana Muffins. These muffins are also also eggless and free of butter, refined sugar and refined flour. Now that’s a good muffin for snacking!
Bananas are used in a lot of recipes as a replacement of eggs. So if you ask me, banana muffins are pretty good minus the egg. These muffins are moist with bananas, oil and greek yogurt and you wouldn’t even realize these are eggless. Sure if you want to add egg here, go ahead and add 1 large egg. Because I wanted to make these muffins healthier, I used white whole wheat flour and coconut sugar. Have you guys tried coconut sugar? No it doesn’t taste like coconut at all but is a little healthier alternative to the regular granulated sugar. Because my bananas were super ripe (told you guys hubby wanted to throw them!), I used only 1/3 cup of coconut sugar in the recipe and it was perfect. Super ripe bananas are super sweet and helps in cutting down the sugar. If your bananas aren’t that ripe, you might want to increase the quantity of sugar.
So these muffins have enough things to keep them moist like bananas, oil, greek yogurt however your muffins can still turn tough. And you know the reason, don’t you? Yeah it would happen if you over-mix the batter. Never over-mix your muffins batter, mix till just combine. Also do not over-bake these muffins. If you don’t do these 2 things, you will have perfectly soft and delicious chocolate banana muffins!
You will need just about 10 minutes to put these muffins in the oven. And then you can enjoy these eggless whole wheat chocolate banana muffins for breakfast or snack. Have a lovely weekend! Method In a bowl whisk together white whole wheat flour, cocoa powder, salt, baking powder and baking soda. Set aside. In another bowl, whisk together canola oil, (or use any flavorless oil) vanilla extract and coconut sugar till well combined. Add in the mashed bananas, greek yogurt and mix till combined.
Fold in the dry ingredients into the wet ingredients till combined. [Add the dry ingredients into the wet in 2-3 parts] Do not over-mix the batter. Few streaks of flour in the batter is ok. Add the chocolate chips and mix. Transfer batter to the muffin pan. Fill the liners all the way to the top, add few more chocolate chips on top (optional).
Bake at 425 F degrees for 5 minutes, then lower the temperature to 350 F degrees (with the muffins inside the oven) and bake for another 12-13 minutes or till a toothpick inserted in the center comes out clean. Total time take for these muffins to bake was around 17-18 minutes. Transfer on to a wire rack to cool completely.
- If you do not have coconut sugar, use honey/agave/maple syrup to keep it free of refined sugar.
- I used canola oil in this recipe, you may use coconut oil or vegetable oil.
- You can add chopped walnuts or pecans for added crunch.
- If you want to eat these muffins later, wrap them using a cling sheet and leave at room temperature and when you want to eat them, simply remove from the wrap and microwave for 30 seconds. They will be as good as fresh! They are okay at room temperature for around 3 days. Beyond that, you need to freeze them. Whole Wheat Chocolate Banana Muffins
