Egg Free Chocolate Muffins Recipes

EGGLESS BAKERY-STYLE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 425ºF (220ºC). Spray a 12-cup muffin pan with nonstick baking spray or line with cupcake liners. You can also use a jumbo 6-count muffin pan.
• Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Add the chocolate chips and mix to coat with the flour mixture.
• In a mixing bowl, combine melted butter, oil, sugar, buttermilk, vinegar, and vanilla.
• Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy.
• Fill the muffin cups right to the top. Optional: sprinkle the tops with coarse sugar.
• Bake for 5 minutes, then reduce the oven temperature to 350ºF (180ºC) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes. NOTE: for jumbo muffins (no regular), bake for 25 - 30 minutes, until domed and golden brown.
• Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

EGG-FREE DOUBLE CHOCOLATE BANANA MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk the bananas, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips. , Fill 12 greased or foil-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack. If desired, dust with baking cocoa. Serve warm.

EGGLESS MUFFINS WITH CHOCOLATE CHIPS

Steps:

• In a bowl, take Milk, Oil, Vanilla Essence and Sugar. Mix all well.
• Take another bowl. Mix All-purpose flour, Baking soda, Baking powder, Coffee powder and Cocoa powder in it. Sieve all the dry ingredients all together.
• Mix all the dry ingredients into wet ingredients and fold gently to make a smooth batter.
• Add one tablespoon of Vinegar to the batter and keep the batter aside for 5 minutes
• Meanwhile, preheat the oven at 180 °C for 10 minutes.
• Take a muffin tray and arrange muffin liners in it.
• Fill all the muffin moulds up to ¾. Sprinkle some Choco chips.
• Bake these muffins at 180 °C for 25 minutes or until they pass the toothpick test.
• Once done, take out baked muffins and let them cool.

EGG FREE CHOCOLATE MUFFINS

Steps:

• Pre-heat the oven to 150C
• Put the flour, baking powder and cocoa powder into a bowl and then sift into a large mixing bowl. Stir in the sugar.
• Put the milk, oil and vanilla extract into a measuring just. Whisk together then pour onto the dry ingredients. Fold together until just combined.
• Add the wet ingredients to the dry ingredients and stir until just combined.
• Stir in about two thirds of the chocolate chips.
• Spoon the mixture into the muffin cases. Sprinkle the extra chocolate chips on top of the muffins.
• Bake in the pre-heated oven for about 20 minutes. Check with a skewer or cocktail stick and if it comes out clean they are ready.
• Let the muffins cool for a few minutes in the tin and then transfer them to a wire rack to finish cooling.

LIGHT & FLUFFY EGG-FREE MUFFINS

Steps:

• 1. Mix all ingredients until combined. Do not overmix!
• 2. Spoon into prepared muffin tins and bake at 350 degrees for 20-35 minutes, or until a knife comes out clean when inserted in the middle.