double chocolate muffins (egg-free)
These eggless double chocolate muffins use mashed banana, plain yogurt, and a flax egg for a deeply chocolatey muffin that stays moist without any eggs. A touch of optional instant coffee deepens the flavour without adding sweetness.
Ingredients
- ¼ cup ground flax
- ⅔ cup water
- 6 bananas
- 2 cups plain yogurt
- 1 cup canola oil
- ¼ cup brown sugar
- 1 tbsp instant coffee optional
- 1 tsp vanilla
- 3 ½ cups whole wheat flour
- 1 cup cocoa
- 1 tsp baking soda
- 1 tsp salt
- ¾ cup chocolate chips
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Grease three muffin tins. Put aside.
- In a small bowl, whisk together the ground flax and water. Allow to sit for 5 minutes.
- Meanwhile, mash 6 bananas. Place them in a large bowl with the yogurt, canola oil, brown sugar, coffee (if using), vanilla, and flax/water mix (when it’s ready).
- Stir well.
- Add in the flour, cocoa, baking soda, and salt. Stir JUST to combine.
- Fold in the chocolate chips.
- Scoop into muffin tins (about ½ cup each).
- Bake for 22 minutes.
- Allow to cool for 5 minutes then loosen the edges with a plastic knife and transfer muffins to a cooling rack.
Notes
The recipe can also be cut in half to make 12 larger muffins.
Calories: 184 | Fat: 10g | Carbs: 22g | Fibre: 3g | Sugar: 7.5g | Protein: 4g
Nutrition
Serving: 1 | Calories: 230kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Fiber: 3g | Sugar: 7.5g
Servings: 12 muffins
Calories: 230kcal
