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 !! 😀 These are soo soo fluffy and light, you have to make them to believe me 🙂
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.
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 😀 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.
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
All purpose flour or maida – (1 + ¼ ) cup
Powdered Sugar – 3/4 cup (blended regular sugar)
Baking powder – 1 tsp
Baking soda – 1 tsp
Salt – 1/2 tsp
Banana – 4 small ripe (peeled and mashed into a paste)
Butter – ¼ cup, melted
Vegetable oil – 2 tbsp
- In a bowl, beat together the banana and powdered sugar until they are well combined.
- To this, add the melted butter and oil. Mix well. It is ideal to use a hand blender for this process.
- In a separate bowl, sieve together the flour, baking powder, baking soda and salt. Mix these well.
- Add this dry mixture to the wet mixture. Fold gently.
- 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.
- Grease a muffin pan with butter or oil.
- Scoop the muffin dough into the muffin pan and bake in a pre-heated oven at 180°C for about 15-20 minutes or until a toothpick inserted comes out clean.
- If you find that the muffins are changing color quickly without the inside being cooked, after 15 minutes of baking at 180°C, low down the temperature to 160°C and bake for another 5 minutes until done.
- Once out of oven, let them cool completely before serving.
- I used oil instead of 1 egg.
- The muffins will rise during baking. So scoop the dough for about 2/3 the height of muffin mould.
- Adjust the sugar as per the ripeness of banana.