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.
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.
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