If you read my last post you know that I will be experimenting with some egg-free baking over the next couple of months. I’m really pleased with the results so far! I found this recipe for Banana Chocolate Chip muffins, adapted it a little and added a cinnamon streusel topping (hard to go wrong with streusel!). They turned out great…tender, flavorful, and moist. They were especially delicious right out of the oven. They day after, I stuck a muffin in the microwave for 20 seconds just to warm it up a bit and it was amazing. I’m looking forward to trying more delicious allergy- free recipes so stay tuned!
Banana Chocolate Chip Muffins with Cinnamon Streusel
- 2 medium bananas, mashed
- 2 tablespoons water
- 1/2 cup (1 stick) butter, melted
- 1/4 cup buttermilk
- 2 cups unbleached all-purpose flour
- 2/3 cup granulated sugar
- 11/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips (I used regular but would love these with mini chips.)
Preheat oven to 375ºF, and spray a 12-cup muffin pan with baking spray.
In the bowl of a stand mixer fitted with the paddle attachment, combine mashed banana, water, melted butter, and buttermilk until well incorporated.
In a medium bowl, combine flour, sugar, baking soda, and baking powder with a wire whisk. Add dry ingredients to banana mixture, and mix well. Stir in mini chocolate chips, and divide batter evenly among prepared muffin cups.
For streusel: Mix together 1/2 cup flour, 6 tablespoons of brown sugar, 3 tablespoons of butter and 1 teaspoon cinnamon. Sprinkle evenly over muffin batter.
Bake 15 to 20 minutes, or until golden brown and cake tester comes out clean.
{ 11 comments… read them below or add one }
This looks amazing!And being egg-free, a must try for me.
The texture inside of those muffins look perfectly moist – what a great shot!
I was pleasantly surprised that these muffins had such great texture without eggs. I think you’ll love them!
Yes, they were really moist! Thanks so much!
Bananas and chocolate and streusel = awesomeness.
so the two tablespoons of water are in lieu of egg? wow. i recently tried a flax seed and water substitution and ended up with a flat (but still tasty!) batch o’ bread. these look great, becky–cinnamon streusel is welcome in my mouth any time!
Hi Grace!
I’m new to the whole egg free baking thing but so far I have had great success…much to my surprise! I have heard of the flax seed substitution but have not had the opportunity to try it yet. I have also had luck with EnerG egg replacer.
I was looking at the Tasty Kitchen website this morning and Pioneer Woman posted an egg-free dessert. I was trying to remember who was looking for egg-free recipes, and I looked around and remembered reading this post on your blog. I haven’t tried it, but thought I’d pass it along to you, just in case you might like it. http://thepioneerwoman.com/tasty-kitchen-blog/2010/04/a-tasty-recipe-tomato-soup-cake/
Tricia-
Thank you so much! I actually saw this recipe in passing today but I didn’t notice that it was egg free. I will have to take a closer look for sure….thanks for thinking of me!
I am in love with these! I use the mini chocolate chips and doubled the recipe. The cinnamon topping is a perfect addition. Taking them into a staff meeting tomorrow. Thanks for sharing!!
I love these too! I bet the mini chocolate chips are great in these. I hope your co-workers love them as well:-)