Eggless Triple Chocolate Banana Cupcakes
35 minutes
952 reads
About Eggless Triple Chocolate Banana Cupcakes
Indulge in these decadent Eggless Triple Chocolate Banana Cupcakes, a delightful treat perfect for any occasion. Made with wholesome whole wheat flour and ripe bananas, these moist and delicious cupcakes are surprisingly easy to make and guaranteed to be a crowd-pleaser.The rich combination of cocoa powder, dark chocolate chips, and a hint of vanilla creates a triple chocolate explosion in every bite. These cupcakes are naturally egg-free, making them a perfect option for those with allergies or dietary restrictions.Whether you're baking for a birthday party, a weekend brunch, or simply a sweet afternoon snack, these cupcakes are the ultimate comfort food. Prepare to be amazed by their moist crumb and irresistible chocolatey goodness!
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Dry Ingredients
- 1 1/2 cup Whole Wheat Flour whole
- 2/3 cup Cocoa Powder unsweetened
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Sugar powdered
- 1 cup Chocolate Chips dark
Wet Ingredients
- 1 cup Yogurt or substitute with buttermilk
- 2 medium Bananas mashed
- 1/2 cup Vegetable Oil odorless, such as canola or sunflower oil
- 1 tsp Vanilla Extract
- 1/2 cup Milk to adjust consistency if needed
Instructions
Preheat & Prep
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Combine Dry Ingredients
- In a large bowl, whisk together whole wheat flour, cocoa powder, baking powder, baking soda, and salt.
Combine Wet Ingredients
- In a separate bowl, mash bananas thoroughly. Add yogurt, oil, and vanilla extract; mix well. Add powdered sugar and combine until just mixed.
Combine Wet & Dry
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix. Fold in chocolate chips.
Fill & Bake
- Fill each muffin liner about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Serve
- Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Recipe Notes
Expert Tips for Perfect Eggless Triple Chocolate Banana Cupcakes
- For extra moist cupcakes, use very ripe bananas. The riper the banana, the sweeter and moister the cupcake will be.
- Don't overmix the batter! Overmixing can lead to tough cupcakes. Mix until just combined.
- To test for doneness, insert a toothpick into the center of a cupcake. If it comes out clean, they're ready. If there's still batter on the toothpick, bake for a few more minutes.
- Get creative with toppings! Add a dollop of whipped cream, a sprinkle of powdered sugar, or a drizzle of chocolate ganache for an extra special touch.
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Recipe Nutrition
Calories: 159kcalCarbohydrates: 22gProtein: 2gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 71mgSugar: 13g
Pavithra M Adiga
Articles: 27
4 Comments
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Looks so flavorful! Thanks for posting.
This is delightful! Thanks for the recipe.
This looks so inviting! Thank you.
I’m eager to make this recipe!