No Egg Easy Chocolate Muffins Recipes

EGGLESS CHOCOLATE MUFFINS RECIPE: HOW TO MAKE EGGLESS CHOCOLATE MUFFINS RECIPE AT HOME | HOMEMADE EGGLESS CHOCOLATE MUFFINS RECIPE - TIMES FOOD

Steps:

• Take a bowl and add sugar, yoghurt and oil to it. Mix the ingredients well till sugar dissolves completely. Now sieve all-purpose flour, baking powder, baking soda, cocoa powder, salt to incorporate air in it.
• Add the dry ingredients into wet ingredients, do not over beat, just mix it well. Preheat a big kadhai on high flame with perforated plate in it for 10 minutes.
• Shift the cake batter into aluminium moulds which are greased with oil earlier and dust it with all-purpose flour. Add 3 tbsp choco chips and place the moulds in the kadhai and on the perforated plate and cover with a lid.
• Keep this on high flame for 15 minutes then lower down the flame. Bake for another 30 - 35 minutes till done, check by inserting a toothpick, if it comes out clean your cake is ready.
• After baking is done, shift the kadhai on a cooling rack for half an hour. Let the lid remain, do not open and let the water droplets appear on the lid.
• Take out your moulds from the kadhai and remove them from moulds after they cool down. Pour melted chocolate over it before serving. Make sure you try this recipe, rate it and leave your comment in the section below.

EGGLESS CHOCOLATE MUFFINS RECIPE

Steps:

• Preheat oven to 190 degree C. Line a 6 cup muffin mould with cupcake cases and set aside.
• Take sugar, water, vanilla, oil and vinegar in a bowl and mix well till sugar is melted.
• Take flour, cocoa, baking soda, salt in a bowl and mix well.
• Pour the wet in the dry and mix gently.
• Now use an ice cream scoop to fill the muffin moulds.
• Bake this in preheated oven for 20 mins.
• Remove it and let it cool down.
• Now remove it and 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.

EASY CHOCOLATE MOUSSE WITHOUT EGGS

Steps:

• Place chocolate chips in a large bowl.
• Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute.
• Remove cover and slowly stir with a spatula until smooth. Stir in hot coffee and vanilla extract until all chocolate has melted.
• Whip remaining 1 cup cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gently fold cream into chocolate mixture until combined.
• Spoon into glasses and refrigerate until firm, at least 3 hours.

EGGLESS PEANUT BUTTER CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.
• Whisk flour, sugar, oats, cocoa powder, and baking powder together in a bowl.
• Combine milk and peanut butter in a saucepan; cook and stir over medium-low heat until mixture is smooth, about 5 minutes. Remove saucepan from heat and slightly cool peanut butter mixture, about 5 minutes. Stir peanut butter mixture into flour mixture until batter is just combined; fold in chocolate chips. Spoon batter into prepared muffin cups, about 2/3 full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 13 minutes.

EGGLESS, MILKLESS CHOCOLATE MUFFINS

Steps:

• Preheat oven to 350°F (175 01456C), grease 12 muffin cup tins or line with muffin liners.
• In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
• Add oil, water and vanilla and mix thoroughly.
• Spoon batter into prepared muffin cups until full. Bake at 350°F (175°C) for 20-30 minutes or until toothpick inserted in center comes out clean.

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.

ALMOST CHOCOLATE " NO-EGG" BANANA MUFFINS

Steps:

• Mix melted margarine, sugar and bananas together.
• Sift flour, baking soda and salt (if using) together.
• Add to banana mixture.
• Mix until well blended.
• Add cocoa, continue to mix.
• If mixture seems dry (due to whole wheat flour), add some of the water.
• Mix in additives. My favorite is raisins!
• Bake at 350°F for 25 minutes or until toothpick comes out clean.
• OAMC: let cool and freeze.