Banana Chocolate Chip Muffins Without Baking Soda
Are you a fan of banana muffins but can't stand the taste of baking soda in them? Relax; you are not alone. Many people can't stand the bitter taste and aftertaste of baking soda in baked goods like muffins. But that doesn't mean you can't have your favorite muffins without it.
Here we will teach you how to make delicious banana chocolate chip muffins without baking soda, and they are incredibly easy to make. Whether you want to bake muffins for breakfast, snacks, or dessert, these muffins will undoubtedly satisfy your cravings. Let's get started!
Ingredients:
- 2 ripe bananas
- ½ cup unsalted butter (melted)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions:
Preheat Oven:
Preheat your oven to 350°F/180°C and line a muffin tin with paper muffin cups or lightly grease the pan with vegetable oil.
Mash Bananas:
Peel the bananas and mash them with a fork or a potato masher in a medium-sized mixing bowl. The riper the bananas, the sweeter your muffins will be.
Add Wet Ingredients:
Add melted unsalted butter, granulated sugar, an egg, and vanilla extract to the mashed bananas. Mix them well, making sure that all the ingredients are thoroughly combined.
Add Dry Ingredients:
Add all-purpose flour, baking powder, and salt to the wet mixture. Mix these dry ingredients with wet ingredients, making sure they are mixed well. Once the batter is well mixed, add a cup of chocolate chips and mix again.
Spoon the Mixture:
Use a spoon or a cookie scoop to divide the batter between muffin cups. Fill each cup to two-thirds full to allow the muffins to rise correctly.
Bake:
Bake the muffins in the preheated oven for about 18-20 minutes, or until the muffins spring back when touched lightly, and a toothpick or a skewer inserted into the center comes out clean. Once done, take them out of the oven and let them cool for about 5 minutes before enjoying.
Tips and Variations:
Here are some additional tips and variations to make the best banana chocolate chip muffins without baking soda:
- You can add nuts like walnuts or pecans to the batter for some additional crunch and flavor.
- Instead of chocolate chips, you can use other baking chips such as butterscotch, white chocolate, or M&M's.
- If you want the muffins to be healthier, you can use whole wheat flour instead of all-purpose flour.
- If you're lactose intolerant, you can substitute unsalted butter with coconut oil, vegetable oil, or margarine.
- Don't overmix the batter; it makes the muffins dense and chewy. Mix the batter until it's just combined.
- Make sure your bananas are ripe; the riper the bananas, the sweeter the muffins will be.
- Store leftover muffins in an airtight container in the refrigerator for up to five days.
Conclusion:
These banana chocolate chip muffins without baking soda are an excellent alternative for people who dislike the taste of baking soda in baked goods. They are delicious, easy to make, and can be enjoyed any time of the day. Try this recipe, and you won't regret it.
