Chocolate Banana Muffins (eggless AND fat free)

smiithh 0

"These muffins use baking mix to cut down on prep time and ripe mushy browned bananas to keep them moist, sweet, and yummy yummy. There is not a crazy amount of sugar in these AND they're fat free. A versatile little muffin perfect for breakfast, snack, OR dessert! They are even better the day after."
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0 12 servings yields a dozen
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  • Ready In

  1. Line a 12 muffin pan with muffin papers or spray with non-stick spray. Preheat oven to 350 degrees F.
  2. Combine all dry ingredients in medium bowl to mix. Set aside.
  3. Combine the milk and vinegar and let sit for five to ten minutes. Set aside.
  4. In a separate bowl, mash bananas, leaving some chunks so that there are little sweet pockets of banana in the muffins. Once it is relatively well mashed, add the milk-vinegar mixture and thoroughly combine.
  5. Pour the wet ingredients into the dry, and mix until just combined. Do not over-beat batter.
  6. Pour batter into muffin tins and bake at 350 degrees F for about 18 minutes. Let cool in tin for 5 or so minutes until transferring to a cooling rack. Enjoy!
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