If you are looking for the absolutely perfect eggless chocolate muffins recipe with a no-fail guarantee then this is it! I can vouch for these decadent chocolate muffins which are made without any eggs yet turned out super-moist with a melt-in-mouth texture!

Eggless baking was not my forte, but after I found this eggless chocolate muffins recipe on YouTube on this beautiful channel and tried it twice, things have changed for good!

I am seriously amazed how moist and tender these eggless chocolate muffins turned out and with that bitter-sweet taste of dark chocolate, these are real mood-boosters!

If you think that eggless muffins or cakes do not rise enough, this recipe will prove you wrong! These eggless chocolate muffins rose like a dream, making a super-fluffy & beautifully soft internal texture.

Why are these Eggless chocolate muffins special?

Since the time I have started a ‘no-sugar’ (or ‘low-sugar’ to be more realistic!) diet, I have minimized the frequency of baking cakes or any desserts for that matter!

Otherwise how would you be able to resist the home-baked sweets which are just too good to not eat!

But on a fine morning I started craving for something deep dark chocolatey which is not too sweet but has that bakery style texture. And it was too strong a craving!

So I started searching for that dreamy chocolatey bite and these eggless chocolate muffins appeared with all their glory! And it was simply impossible to resist not making them immediately!

After ages I baked these sinfully decadent chocolate muffins which turned out exactly how I desired and relished them with all my soul!

At the same time, I had to remain mindful of my weight loss journey where I have put in a lot of hard work and as you know too much of these can instantly add extra pounds on your scale!

Hence I had to keep a check on my craving for these goodies; so I distributed half of them among my neighbors (hopefully they liked them as much as we did!).

This way I could enjoy my home-baked eggless chocolate muffins without overdoing them way too much! Absolute win-win!

The post Eggless Chocolate Muffins | Sinfully Decadent Dark Chocolate Muffins without Eggs first appeared on Flavor Quotient.

Video Recipe of Best Banana Bread Ever

What is Banana Chocolate Cake with Walnuts?

This chocolate banana pound cake is a soft and moist which combines the flavors of chocolate and banana. It is a good option for snacking and for kids lunch box.

INGREDIENTS TO BE USED IN CAKE

• Ripe bananas: if possible, use those very ripe one with brown spots for a stronger banana flavor.
• All-purpose flour: I use unbleached all-purpose flour.
• Unsweetened cocoa powder
• White Sugar : You can use Jaggery powder and Palm sugar too.
• Baking powder
• Baking soda
• Milk
• Egg : At room temperature
• Walnuts(totally optional)
• Butter or oil: I have tried making the cake with both butter and oil and it turns out delicious either way.

Make sure to use very ripe bananas. The riper they are, the sweeter and better they are for baked goods. If you like, you can replace part of the granulated sugar with jaggery powder either light or dark brown sugar. You can also stir in some chopped walnuts or any dry fruits which you like most like pecans. The best part about this cake, though, is that it’s so moist you can enjoy it for days!

Let's check out the recipe of banana chocolate cake recipe with step by step photos method

Course: Breakfast, Dessert
Cuisine: Indian + American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour 
Serves : 8 to 10 serves
Author : Jolly Makkar

Ingredients :

Measuring cup used, 1 Cup = 240 ml, tsp = teaspoon, tbsp = tablespoon

2 cups All-purpose flour/Maida
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
A pinch of salt
1/2 cup of oil
1 & 1/4 cup granulated sugar
2 large eggs at room temperature
2 ripe bananas(mashed)
1 teaspoon vanilla extract/essence
1 cup of milk
1/4 cup chopped walnuts

Other

Loaf cake tin
oil or butter for greasing the pan
hand whisker/hand beater

Preparation Method :

1. Preheat oven to 180ºC (350ºF) for 10 minutes and meanwhile lay butter paper inside the tin(only for the bottom). Grease it with butter.

2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

3. In a mixing bowl, mashed the ripe bananas to a smooth puree with the help of fork. Now add white sugar and oil, beat together on medium speed for 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. Add eggs beating well, until light and fluffy. Add vanilla extract and half cup of (1/2 cup) milk, and beat until combined.

4. Reduce to low speed and add half of the dry ingredients, beating just until combined. Add rest half cup of milk and beat until combined. Add the other half of the dry ingredients and beat just until combined. Do not over-mix – the less you mix, the lighter the cake will be. Fold in the chopped walnuts & sprinkle some walnuts on top.

5. Pour the cake batter in the greased and dusted pan, Tap it three to four times. and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs.

6. Let the cake cool for 10 minutes on a wire rack, then turn it out from the pan and let it cool completely.

Recipe Notes

1. Store cake at room temperature in an airtight container for up to 4 days. Alternately, freeze cake for up to 2 months...still covered, or overnight in the fridge.

EGGLESS RAVA BANANA CHOCOLATE CAKE

Check out more awesome cake recipes for festivals and holidays season :

eggless coconut cake
eggless carrot cake
vegan jaggery cake
whole wheat eggless chocolate cake
orange chiffon cake
rainbow swirl cake
eggless funfetti mug cake

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Whole Wheat Carrot Muffins are eggless, soft, and moist with tender crumbs. These muffins are wholesome and very satisfying. Carrot muffins are a perfect combination of veggies, dry fruits , and spices, making muffins delicious in a healthy way.

Video recipe of Eggless Carrot Muffins Recipe

These muffins are perfect for breakfast or a snack at any time of the day. Muffins are wholesome with whole wheat flour and homemade almond meal. At the same time, this muffin is very satisfying and keeps us full for a long time.

This recipe yields only 8-9 muffins, because they are whole wheat muffins include veggies so they are best used on the next day or the next 3-4 days

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Our Double Chocolate Banana Bread is an easy and delicious banana bread recipe that's moist, fluffy and loaded with chocolate chips. Easy to make, dense and perfect chocolatey indulgence in every bite. Enjoyed it as a snack, breakfast or even desserts too!!

A perfect chocolate lover’s dream come true with this double chocolate banana bread recipe. It can be made gluten-free by using gluten-free baking flour.  It is so comforting and will make you feel cozy with every bite!

HOW TO STORE BANANA BREAD

There are different ways to store your chocolate banana bread. If you don’t have too much of it leftover, wrap it in foil paper and leave it on your cake tin in refrigerator, take it outside just warm it in microwave for 15-20 seconds and enjoy. 

CAN YOU FREEZE BANANA BREAD?

Yes. Tightly wrap banana bread with plastic wrap first and then use aluminum foil to prevent it from getting freezer burned. You may also cut your chocolate banana bread into slices and store it in an airtight container before placing it in the freezer. How long to freeze banana bread? Banana bread will last up to 3 months in the freezer.

Ingredients

2 Cup Whole Wheat Flour

Nonstick cooking spray, for greasing pan

3/4 Cup Dutch-process Cocoa Powder or any cocoa powder

1 tsp Baking Soda

3 Large Very Ripe Bananas peeled

3/4 Cup Vegetable Oil 

1 Cup Sugar

2 Large Egg at room temperature

2 Tsp Pure Vanilla essence

1/4 cup inside the batter + 1/2 Cup Dark chocolate chips on top

½ tsp Salt

crushed walnuts on top (optional)

Instructions :

1. Preheat oven to 350° F. Lightly grease a 9x5-inch loaf pan with nonstick cooking spray. Set aside.

2. In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. Don't skip the sifting. This will help break apart any fine lumps of cocoa powder or flour.

3. In a large mixing bowl, mash bananas well. Mix in the powdered sugar, oil, eggs and vanilla essence, making sure to bread apart any lumps of sugar.

4. Begin gradually adding the dry ingredients to the wet ingredients. After all wet and dry ingredients are combined well. Do not over mix. Add 1/4 cup chocolate chips into the batter.

5. Pour the batter into the prepared loaf pan, and smooth the top with a rubber spatula. Sprinkle rest of chocolate chips and crushed walnuts over the top.

6. Transfer to the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean, without any moist batter. 

7. Remove the pan from the oven and allow it to cool on a wire rack for 15 minutes. 

8. Run a knife along the edges of the pan to loosen the banana bread, and Use the sides of the parchment paper to lift the banana bread out of the pan. Slice and enjoy.

9. Store any leftovers in an airtight container at room temperature. 

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This is EGGLESS cake recipe but i have tried with egg also, for the same ingredients I have added one egg and the recipe 7 method is still same. So those are eggetarians and wanna tried this recipe they can also try by adding 1 egg into it.

Banana Nut Chocolate Chip Bread

Banana Chocolate Cake with Walnuts

Banana Chai Cake

This cinnamon spiced carrot cake recipe is so easy to make and tastes so delicious and moist too!

DRY INGREDIENTS

important tips

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HAPPY BAKING & ENJOYY 💜💜