These eggless banana chocolate chip muffins are moist, soft, fluffy and baked without an oven. They are baked in a sufuria / pressure cooker and have the perfect sweetness from bananas, sugar and the chocolate.
Add a cup of regular iodized salt to a sufuria or cooker and level it out so that it lays flat.
Place a wire rack or plate on top of the salt followed by a flat sufuria lid that is smooth.
Cover the sufuria with a tight fitting lid to create an oven like effect and place on high heat for 15 minutes.
Alternatively, set oven at 180 C and give it about 10 minutes to come up to temperature.
Add all the wet ingredients into the mixing bowl and whip until all the sugar dissolves into the bananas.
Mix all the dry ingredients and pass them through a sieve to ensure even distribution through out.
Fold the dry ingredients in to the wet ones until just combined.
If using regular milk chocolate use a knife to break it up in to small pieces then add to batter and fold in. If using chocolate chips then just pour in 3/4 cup to batter and fold in.
Divide the batter into ten muffin tins.
Bake them in the sufuria oven for 40 minutes or until a tooth pick inserted in the center comes out clean. If baking in the oven bake for about 30 minutes.
Let the muffins cool for 5 minutes before transferring them on to a wire rack.
You could serve these muffins with masala chai tea or any beverage of your choice. They are a very good breakfast option or packed and enjoyed as a snack.