Eggless Banana Muffins

(3 customer reviews)

₦53,585.00

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Description

Embark on a delightful baking adventure with our Eggless Banana Muffins recipe, where overripe bananas transform into moist, tender muffins that are not only a treat for the taste buds but also a warm hug for the soul. These muffins, bursting with the natural sweetness of ripe bananas, are a testament to the magic that unfolds when simple ingredients come together. Join us as we unravel the steps to create these heavenly, egg-free banana muffins that will become a cherished addition to your baking repertoire.

Ingredients

  • 2 cups ripe bananas, mashed (about 4 medium-sized bananas)
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 cup yogurt (plain or Greek)
  • 1/2 cup milk (dairy or non-dairy)
  • 1 cup chopped nuts or chocolate chips (optional)

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups lightly to prevent sticking.
  2. Mash the Bananas: Peel and mash the ripe bananas in a bowl until you have a smooth, lump-free puree. The riper the bananas, the sweeter and more flavorful your muffins will be.
  3. Mix Wet Ingredients: In a large mixing bowl, combine the melted butter, granulated sugar, and vanilla extract. Stir until well combined, creating a smooth, creamy mixture.
  4. Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon (if using). This step ensures even distribution of leavening agents and spices.
  5. Combine Wet and Dry Ingredients: Gradually incorporate the mashed bananas into the wet mixture, followed by the sifted dry ingredients. Mix until just combined, being careful not to overmix, which can result in dense muffins.
  6. Add Yogurt and Milk: Fold in the yogurt and milk, creating a batter with a slightly thick consistency. The yogurt adds moisture and a subtle tanginess to the muffins.
  7. Optional: Fold in Nuts or Chocolate Chips: For an extra layer of texture and flavor, fold in chopped nuts or chocolate chips into the batter. This step is optional but adds a delightful crunch or gooey sweetness to each bite.
  8. Fill Muffin Cups: Using an ice cream scoop or a spoon, evenly distribute the batter among the prepared muffin cups, filling each about 2/3 full.
  9. Bake to Perfection: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Keep a close eye on them to avoid over-baking.
  10. Cool and Enjoy: Once baked, allow the eggless banana muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy these moist, flavorful delights on their own or with a dollop of whipped cream or yogurt.

3 reviews for Eggless Banana Muffins

  1. Idris –

    As a parent, finding a healthy and eggless treat for my kids can be challenging. These banana muffins are a hit! They are moist, not too sweet, and the fact that they are eggless makes them a guilt-free snack option.

  2. Hadiza –

    I was skeptical about eggless baking, but these banana muffins blew me away! They are surprisingly fluffy and light, and the banana flavor really shines through. The absence of eggs didn’t compromise the texture at all. These muffins are a guilt-free delight!

  3. Isa –

    These eggless banana muffins are a game-changer! They turned out perfectly moist and packed with banana flavor. It’s hard to believe they’re eggless; they taste just as good, if not better, than traditional banana muffins. A new favorite in our household!

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