{Eggless} Banana Chocolate Chip Muffin Tops

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Well, no baby yet!! I’m getting anxious and uncomfortable, but I really shouldn’t complain because I’m not even to my due date yet! I’ve been having lots of {annoying} false labor pains that seem to be getting me nowhere. If I haven’t had the baby by the weekend, I’ve got an appointment early Monday morning so maybe my doctor can work some voodoo magic! But for now, my little one is perfectly content squishing all my organs. {You can read my last pregnancy update here.}

Now, for these yummy little things!! Since my kitchen is in a shambles because we’re renovating, I have a lot of my cooking equipment in boxes.

I know, I lead such a glamorous life.

Anyways, the other day, I came across my muffin top pan in one of said boxes and decided to make a few muffin tops with the ingredients I had on hand.

Of course I didn’t have any eggs {we’ve talked about this before…} but that’s no problem! You don’t need them to make a delicious, tender and sweet muffin batter! Lots of basic ingredients you probably already have on hand for this recipe! And don’t let the muffin top pan thing scare you! If you don’t have one, just turn these into mini or regular sized muffins.

Happy Friday, friends!!

More Banana Muffins to Try!

• Blueberry Banana Muffins (Macro Friendly)
• Skinny Banana Muffins
• Banana Nut Muffins
• Whole Wheat Banana Muffins
• Banana Almond Butter Muffins
• Banana Bread Muffins

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Eggless Banana Chocolate Chip Muffin Tops

Banana Chocolate Chip Muffin Tops are made without eggs and taste absolutely divine! Perfect for breakfast or as a snack.

servings 6

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

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Ingredients

• ▢ 6 tablespoons granulated sugar
• ▢ 3 tablespoons canola oil
• ▢ 1 large overripe banana mashed
• ▢ 1 teaspoon vanilla
• ▢ 1 cup all purpose flour
• ▢ 1/4 teaspoon baking soda
• ▢ 1/4 teaspoon baking powder
• ▢ pinch of salt
• ▢ 1/2 teaspoon cinnamon
• ▢ 1/8 teaspoon nutmeg
• ▢ 1/2 cup milk
• ▢ 1/2 teaspoon vinegar
• ▢ 2 tablespoons mini chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Lightly spray muffin top pan with non stick cooking spray and set aside.
• In a large bowl, stir sugar and oil together. Mix in banana and vanilla. In small bowl, stir all dry ingredients together to combine.
• In another bowl, stir milk and vinegar together. Alternate mixing in wet and dry ingredients until everything is incorporated and batter is smooth. A few small lumps are ok.
• Divide between muffin top pan cavities and sprinkle tops with mini chocolate chips. Bake 8-12 minutes or until bottoms are golden and muffins are completely cooked. Cool 5 minutes, then serve warm.

Nutrition

Calories: 245kcal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 59mg | Potassium: 147mg | Fiber: 1g | Sugar: 19g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

Course: Breakfast

Cuisine: American

Keyword: banana chocolate chip muffins