Egg free Banana Chocolate Chip Mini Muffins

I love mini muffin trays! So many perfect size treats in one go. For a while have been looking for recipe for easy mini muffin which is bit on healthier side and can be used for packing in school lunch.

This recipe is from Averie Cooks and worked really well. Muffins came out close to perfect. Not very sweet, moist and light which is sometimes too much to ask from eggless bakes.

You can hop here for the recipe. For sake of completeness will mention the recipe below as well.

Recipe

Ingredients
1/2 cup mashed ripe banana
3/4 cup granulated sugar
1/2 cup room temperature milk
1/3 cup vegetable oil
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 cup all-purpose flour
2 teaspoons baking powder
pinch salt, optional and to taste
1/2 cup mini-chocolate chips, plus more for sprinkling tops (I used regular sized chocolate chips, worked fine)


Method

Preheat oven to 400F.

Prepare a 24 count mini muffin pan by lining with liners or applying some butter and flour and set aside. Alternatively, the recipe can be made as regular-sized muffins. (12)

In a large bowl, mash the banana with a fork.

Add the sugar, milk, oil, vanilla, cinnamon, and whisk until combined.

Add the flour, baking powder, optional salt, and stir until just combined; don't overmix.

Fold in 1/2 cup chocolate chips.Optionally, add a pinch of chocolate chips to each muffin top.

Bake for about 10 to 12 minutes, or until a toothpick inserted in the center comes out clean, I baked for 10 minutes. For regular-sized muffins, bake for about 15 to 20 minutes.

Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely.

Eggless Mini Chocolate/Vanilla Cupcakes

Ingredients:

1 1/4 cups All purpose flour (plain flour/Maida) 

1/4 cup + 2 tbsp Cornstarch

1 Tsp Baking Powder

1/2 Tsp Baking soda

1 Cup Buttermilk (Substitute 1 Cup milk + 1 tbsp Vinegar)

1 1/4  Cup Powdered sugar

1/2 cup Vegetable Oil 

1 Tsp Vanilla extract

2 Tbsp water

Method:

Prepare your cupcake/muffin pan. I have used mini cupcake pan (24) this time but you can very well use regular size (12)cupcake pan.

In a bowl assemble all the dry ingredients the plain flour, cocoa powder, baking powder and soda together and sieve together once.

Pre heat the oven to 180 C/350 F.

In another bowl put in the milk and vinegar and allow it to sit for about five minutes. Put in the sugar and oil and blend If using buttermilk just add sugar and oil to it and mix and blend. Stir in the vanilla extract.

Now put in the sieved dry ingredients into the liquid ingredients, add the additional 2 tbsp water and blend with a hand blender or stand mixer or even just hands until well mixed about 3 to 4 minutes.

With the help of an ice cream scoop or a spoon drop the batter into the cupcake liners and bake for about 20 minutes for regular cupcakes and 10 mins for mini cupcakes. Make sure you don't fill them more than half.

Now, to bake chocolate cupcakes replace cornstarch   with equal amount of cocoa powder and rest of the method will be same.