Sep 192016
 
banana-muffins

Earlier, I posted my recipe for banana bread that is super duper moist. Here I share, banana muffins, another variation to my earlier post. I used an egg for that recipe and I got numerous requests to post the recipe without egg as well. So, here I am today sharing my recipe for banana muffins without using egg. Now, these are very fluffy and airy. Your teeth will sink into the muffin when you try to take a bite, I mean LITERALLY !! πŸ˜€ These are soo soo fluffy and light, you have to make them to believe me πŸ™‚

I am a big crazy lover of bananas. I think the best way to pamper myself with bananas is to make either banana bread or banana muffins and simply gorge on them. I have already shared a recipe for banana cake, banana bread earlier.

The most important factor while making either banana muffins or bread is to use super ripe bananas. I normally freeze any leftover ripe bananas. Even for this recipe, I used frozen bananas instead of fresh ones. But, just defrost the frozen ones before using. Also, I haven’t added any vanilla essence in this recipe simply because I haven’t used egg. But, if you would like to, you can add any flavor like vanilla or almond essence to this.

 

banana muffins

 

banana muffins

 

I normally don’t make a lot of sweets or desserts at home but when I do, I try to make them as authentic as possible and not worry too much about its calories and nutrition. In this case, you can use a combination of wheat flour and all purpose flour to increase the nutritional advantage a little.

For this recipe, I used a hand blender (Butterfly) to combine all my wet ingredients. I recently bought this at amazon and I am loving it since then. This blender is way too easy to use and clean as well πŸ˜€ Earlier, I used to whisk my wet ingredients manually as I had no option or sometimes I used to used a mixer to blend them. But, ever since I am using this hand blender, there is a clear difference to the texture of my recipes. They are no longer denser but very light, airy and melt-in-mouth.

banana muffins

You can check my other dessert recipes here, there is a lovely collection – dessert recipes

 

Makes: 6-8 large Preparation time: 10 mins

Baking time: 15-20 mins

Β 

Dry Ingredients:

All purpose flour or maida – (1 + ΒΌ ) cup

Powdered Sugar – 3/4 cup (blended regular sugar)

Baking powder – 1 tsp

Baking soda – 1 tsp

Salt – 1/2 tsp

 

Wet Ingredients:

Banana – 4 small ripe (peeled and mashed into a paste)

Butter – ΒΌ cup, melted

Vegetable oil – 2 tbsp

 

Procedure:

  1. In a bowl, beat together the banana and powdered sugar until they are well combined.
  2. To this, add the melted butter and oil. Mix well. It is ideal to use a hand blender for this process.
  3. In a separate bowl, sieve together the flour, baking powder, baking soda and salt. Mix these well.
  4. Add this dry mixture to the wet mixture. Fold gently.
  5. The consistency should be a soft and airy chapatti or roti dough. It will not be of pouring consistency but instead will be sticky dough like.
  6. Grease a muffin pan with butter or oil.
  7. Scoop the muffin dough into the muffin pan and bake in a pre-heated oven at 180Β°C for about 15-20 minutes or until a toothpick inserted comes out clean.
  8. If you find that the muffins are changing color quickly without the inside being cooked, after 15 minutes of baking at 180Β°C, low down the temperature to 160Β°C and bake for another 5 minutes until done.
  9. Once out of oven, let them cool completely before serving.

Β banana muffins

 

Note:

  1. I used oil instead of 1 egg.
  2. The muffins will rise during baking. So scoop the dough for about 2/3 the height of muffin mould.
  3. Adjust the sugar as per the ripeness of banana.

 

banana muffins

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