What could be more delicious than chocolate muffins?
And believe me I was overwhelmed when I made them long time back. I never expected them to be so soft and moist. I had my initial if's and but's with eggless baking, but since the first time I tried these Eggless walnut and dates bread, I do think eggless baking is great and gives some excellent keeper recipes. And I do think if you use cooking oil in place of butter they turn out even more soft.
Eggless Banana Chocolate muffin
1 ½ cup of all purpose flour
1 ½ tsp of baking soda
½ cup of unsweetened chocolate powder
¼ cup of melted butter
½ cup of sugar
1 cup of low fat yogurt
1 tsp of vanilla essence
1 cup of mashed banana preferably from ripened ones
In a big mixing bowl- mix in dry ingredients like-flour, baking soda, and chocolate powder.
Now mix in butter and sugar in a separate mixing bowl. Add in vanilla essence.
Add in yogurt. (Take out yogurt at least ½ hour before you make muffins)
Add in mashed banana.Prepare a pulp from ripened bananas with the help of fork or spoon.
Now prepare the muffin tray.Line up with the paper muffin cups.
Fill them with the batter upto 3/4 of the paper cups.
Bake muffins at 175 deg C for 20-25 mints or till a toothpick comes out clean when inserted in muffins.
These are very soft, in fact much softer than the usual preparation of muffins with egg.
Enjoy the weekend folks, see you next week.
Happy Cooking Friends