Eggless Banana Muffins
I am too fond of chocolates and love baking with them. However, many don’t like eating chocolate deserts often. Hence I thought why not turn the most popular recipe on the blog so far “Chocolate Banana Muffins” into a non chocolate one. Thus the idea of Eggless Banana Muffins came to my mind. Though I could not resist myself from adding few mini chocolate chips on the top….forgive me for being a little mad about Chocolates.
Don’t worry….they are equally delicious yet healthy. I am super happy on how these muffins are made of whole wheat flour yet are super moist and soft. Adding some brown sugar to the recipe adds a molasses kind of flavour which I am sure that you will like.
These Eggless Banana Muffins are superbly apt for serving in the breakfast or in your kid’s snack box. Who would refrain from having these sweet baked goodies which are delicious and are packed with wholesome goodness of bananas. If you like a nutty flavour in your breakfast muffins then replace the chocolate chips with any nuts of your choice like almonds, walnuts or pecans.
If you don’t have a muffin tray, you may bake this recipe in the regular cake mould or loaf tin for a yummilicous banana cake/ bread. I can vouch that the moment its out of the oven, it will be off the table in minutes.
I guess you all now want to jump into the recipe so that you can bake this right away for your loved ones. Check out the recipe below:
Eggless Banana Muffins
Soft, Moist Banana Muffins made of whole-wheat flour without eggs
Ingredients
- 1 cup Whole Wheat Flour
- 1/4 cup Softened Butter
- 1/2 cup Light Brown Sugar
- 3/4 tsp Baking Powder
- 1/4 cup Greek Yogurt
- 1 medium Banana
- 1 tsp Vanilla Essence
- 2 tbsp Milk
- 2 tbsp Chocolate Chips or Chopped Nuts
Instructions
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Preheat the oven at 180 degrees Celsius for 10 minutes
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Sieve the flour and baking powder together twice and keep aside. This will make the muffins light in texture as sieving incorporates air into the dry ingredients.
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In a bowl, beat the softened butter for 1-2 minutes until light. Add the Light brown sugar and beat for another 2 minutes such that the butter-sugar mixture is fluffy and sugar is dissolved.
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Add the Greek Yogurt to the bowl and mix well. If you are using a hand/stand mixer, keep the speed at lowest level to prevent over mixing. Add the vanilla essence and mix again.
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Puree the banana in a blender and add it to the wet ingredients. Mix well until you get a homogeneous mixture. Adding the banana puree to the wet ingredients will result in looking like curdled mixture but don't worry, its normal
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Now add the dry ingredients in small quantities alternating with 1 tbsp milk and mix in a cut and fold method such that the flour mix gets incorporated with the wet ingredients. In total it will take 2-3 small batches of flour and milk to arrive at the final batter.
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Line the muffin tray with cupcake liners and fill the moulds up-to 3/4th level. This recipe will result in 6-8 medium muffins. Top the muffins with chopped nuts or chocolate chips like I did.
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Bake the muffins in the pre-heated oven at 180 degrees Celsius for 18-20 minutes until the skewer comes out clean when inserted in the center of the muffin.
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Demould the muffins and allow them to cool on a wire rack before serving.
Recipe Notes
Notes
- In case you don't have Greek Yogurt in your pantry, you can use the regular curd. However you would need to hang the required amount of regular curd in a muslin cloth for at least 30 minutes to get rid of excess water.
- Since the recipe has ripe bananas and yogurt, store them in an air tight container in the refrigerator for 2-3 days.
Now that the weekend is here…..treat your loved ones with a sweet breakfast by baking these Eggless Banana Muffins
Happy Baking 🙂
