{Eggless} Banana Chocolate Chip Muffin Tops

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Banana Chocolate Chip Muffin Tops {egg free!} from www.laurenslatest.comWell, 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!!IMG_0005

Eggless Banana Chocolate Chip Muffin Tops

Pregnancy brain means I always ALWAYS forget to buy eggs. Lucky for you, I've gotten really good at baking without them! Give these muffin tops a whirl. They're divine.
servings 6
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients

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 chips, Muffin Tops

 

Polaroid photo of granola bars

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19 Responses
  1. aimee @ like mother like daughter

    Yum! Muffin tops are so good! I had a teacher buy muffin tops for our class and that was my first experience with them (except for just picking them off the muffin). I guess I need to buy my own muffin top pan so I can make these!

  2. Toni Jennings

    These look so delicious! I can’t wait to try these! They remind me of the pumpkin muffies at Panera Bread, one of my absolute favorites!

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