{Eggless} Banana Chocolate Chip Muffin Tops

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

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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.

Yield: 6 large muffin tops

Prep Time:

Cook Time:

Total Time:

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

Directions:

  1. Preheat oven to 350 degrees. Lightly spray muffin top pan with non stick cooking spray and set aside.
  2. 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.

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  1. 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!

    Reply
  2. My favorite thing at Panera is muffin tops 😉 …but I love them. I am totally making this recipe!

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  3. Amazing!! I may just make these this weekend!! I think I need to get to target and get myself a muffin top pan. ASAP!

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  4. Wait how do you cook these? There are muffin top pans?? any other way to do this?

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  5. These sound absolutely delicious! I cannot wait to try these as regular muffins!

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  6. I have my fingers crossed that the baby comes SOONER than later!!!! Love the muffin tops!

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  7. 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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  8. Muffin tops are the only way to go in my opinion. I love how pretty your muffins came out. They look delicious!

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  9. I don’t have a muffin top pan and instead made mini muffins. They turned out great.

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  10. Think Rice Milk would work? Allergies

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