Egg-Free Double Chocolate Banana Muffins Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
• STEP 2.In a large bowl, mash the ripe bananas until smooth.
• STEP 3.Add the sugar, oil, and vanilla extract to the mashed bananas and mix well.
• STEP 4.In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• STEP 5.Gradually add the dry ingredients to the wet ingredients and mix until just combined.
• STEP 6.Fold in the chocolate chips.
• STEP 7.Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
• STEP 8.Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• STEP 9.Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
• STEP 10.Serve and enjoy!

Cooking Tips

• Make sure to use ripe bananas for the best flavor and texture.
• You can use either regular cocoa powder or Dutch-processed cocoa powder for this recipe.
• Feel free to add chopped nuts or dried fruit to the batter for extra texture and flavor.
• Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
• These muffins can also be frozen for up to 3 months. Thaw them at room temperature or reheat in the microwave before serving.

Storage and Serving

• Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
• Serve the muffins warm or at room temperature as a delicious breakfast or snack.
• These muffins are great on their own, but you can also spread some nut butter or cream cheese on top for extra flavor.
• Enjoy the muffins with a cup of coffee or a glass of milk for a delightful treat.