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Eggless Banana Muffins

May 30, 2012 - By Gayathri Kumar

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For this month’s Baking Eggless Group Challenge, I selected Banana muffins from Allrecipes. This is a very easy recipe and the substitution is also very easy. As this is vacation time, I didn’t want to burden us with a very challenging recipe. Usually banana muffins I prepare puff up nicely during baking but after cooling they fall flat. Though they are soft and moist, they miss the cracked dome which makes the muffins beautiful. But this time, the muffins rose well and the dome stayed as it is even after cooling. The inside was so soft fluffy and moist. I have prepared muffins with brown sugar but this has white sugar in it. I used milk instead of egg in the recipe and I added an extra 1/2tsp of baking powder. Otherwise the original recipe remains the same.

My nephew visited us for 1 week, and I had to make sure that he got all his favourite eatables. He is a great fan of my cooking and baking and he enjoyed these cute muffins thoroughly. Sruti also liked it very much and all the muffins were finished the next day itself. So I was very happy.

DSC_0025a

Recipe Source: allrecipes.com
Ingredients:
Banana-275gm(mashed)
All Purpose Flour-250gm
Butter-80gm
Sugar-130gm
Baking Powder-1 1/2tsp
Baking Soda-1tsp
Vanilla Essence-1tsp
Milk-1/4cup

Procedure:
1. Remove skin and mash banana with a fork. Beat butter and banana until creamy.
2. Add baking powder, baking soda, milk and sugar to banana. You will get a fluffy mixture.
3. Add vanilla essence and mix well.
4. Preheat oven to 175C. Line the muffin tray with paper liners or grease them with butter and dust with flour.
5. Add the flour to the mixture and gently mix.
6. Divide the batter among the 12 liners.
7. Bake for 15-20 minutes until the top is golden and a tooth pick inserted comes out clean.
8. Cool on wire rack and serve.

Eggless Banana Muffins

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Ingredients

Ingredients

Banana-275gm mashed
All Purpose Flour-250gm
Butter-80gm
Sugar-130gm
Baking Powder-1 1/2tsp
Baking Soda-1tsp
Vanilla Essence-1tsp
Milk-1/4cup

Instructions

Procedure

1. Remove skin and mash banana with a fork. Beat butter and banana until creamy.
2. Add baking powder, baking soda, milk and sugar to banana. You will get a fluffy mixture.
3. Add vanilla essence and mix well.
4. Preheat oven to 175C. Line the muffin tray with paper liners or grease them with butter and dust with flour.
5. Add the flour to the mixture and gently mix.
6. Divide the batter among the 12 liners.
7. Bake for 15-20 minutes until the top is golden and a tooth pick inserted comes out clean.
8. Cool on wire rack and serve.

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Gayathri Kumar

I love painting, dress designing and of course cooking. This blog which started as an online cookery book has given me a great insight into baking and has transformed me into a home baker who is now thriving to learn a lot about cakes and decorating techniques. This blog has thousands of tried and tasted vegetarian recipes around the world and eggless bakes.

32 Comments on “Eggless Banana Muffins”

Akila says:
May 30, 2012 at 02:19
Awesome picture dear…. It has came out perfectly
Reply
Daksha says:
May 30, 2012 at 02:27
Looks so perfectly and delicious……
Reply
Resh says:
May 30, 2012 at 02:30
yummy…i would love this for bfast with a cuppa 😉
Reply
Reshmi Mahesh says:
May 30, 2012 at 03:04
Lovely recipe and tempting pics…Love the muffins..
Reply
Hema says:
May 30, 2012 at 04:03
Awesome, you have posted yours, will do mine too today..
Reply
Rasi says:
May 30, 2012 at 05:05
they look delicious :).. have turned out so well!
Reply
Priya says:
May 30, 2012 at 06:26
Super spongy and fabulous muffins..they came out marvellous.
Reply
Renuka says:
May 30, 2012 at 07:42
They look fabulous! Such a lovely colour..
Reply
Shobha says:
May 30, 2012 at 09:58
They are so perfectly baked..and well presented.
Reply
Anisha Ranjit says:
May 30, 2012 at 13:58
The muffins look perfect…
Reply
Jayanthi says:
May 30, 2012 at 16:33
Lovely muffins, would have been nice to see the inside texture of the muffins…
Reply
Harini-Jaya Rupanagudi says:
May 30, 2012 at 22:26
Awesome picture! This was a good challenge Gayathri. I agree it was easy to bake but a delicious one at that!!
Reply
Kannada Cuisine says:
May 31, 2012 at 21:07
beautiful shot!
Reply
Anu says:
July 5, 2012 at 10:10
Hi Gayathri..i am trying this recipe now..my muffins are in oven right now..will let you know how they have come out..Thanks for sharing the recipe..
Reply
Anu says:
July 5, 2012 at 10:38
Wow..my Muffins came out super yummy..Thanks again for the recipe..
Reply
Anonymous says:
July 8, 2012 at 15:59
I made these yesterday, and they’re the best banana muffins I’ve ever had. I added some chocolate chips I had left over from another recipe. Delicious! Thanks for sharing the recipe.
Reply
Anonymous says:
October 8, 2012 at 08:13
hi…
when u say 275gm smashed banana puree how many ripe bananas does this sum up, plz? if i plan to use the slightly big yellow moris variety…
regards,
Bhama.
Reply
1. Gayathri Kumar says:
  October 8, 2012 at 15:21
  Hi Bhama! I used 4 bananas for the recipe. Even I used the yellow variety of banana.
  Reply
2. Anonymous says:
  October 9, 2012 at 08:54
  Thanx so much… i would try this…(i’ll bake it as a cake since i do not have a muffin mould) urs is only with APF…. i came across a couple of recipes that uses both APF and whole wheat flour. tried one that has both, mentioned in the recipe. failed miserably. the cake did not come out light and fluffy… rather it was thick and moist with layers sticking… being a novice i think i better start with simpler ones…. will avoid using wheat flour for some time… btw, i bake in a MW in convection mode…regards.
  Reply
Anonymous says:
October 9, 2012 at 20:18
Thanks for the recipe.. It came out very well..
Reply
Meenakshi says:
December 20, 2012 at 14:41
Hi Gayathri,
Tried your muffins. Came out excellent.
Meenakshi Rajamani.
Reply
Divya says:
October 7, 2014 at 06:02
Thnks gayathri……..cn I bake this whole batter as cake and secondly what is this 12 liners……sorry I m new so asking so many questions………
Reply
1. Gayathri says:
  October 7, 2014 at 07:26
  The paper cups in which we pour the batter is called as the liners Divya. And I am not sure how it would turn if you bake it whole. May be you can try a loaf tin..
  Reply
Samjeeta mukerjee says:
June 14, 2015 at 16:23
Approx how many bananas to be used here in this recipe?
Reply
1. Gayathri Kumar says:
  June 16, 2015 at 14:00
  3 medium sized.
  Reply
Meera says:
September 22, 2016 at 13:34
These came out great! I used vanilla extract in place of the essence. Took 18 minutes in the oven. Next time I’m gonna add chocolate chips or Nutella swirls. Thanks for the recipe!
Reply
Joan says:
January 29, 2017 at 00:02
These are delicious! This is the second time I’ve made them and everybody loves them.
Reply
Anonymous says:
February 23, 2017 at 22:35
Whenever i bake muffins they turn out dry and taste floury.. what could be the reason.. i usually half the ingredients as i have only one muffin pan .. should i also be reducing the baking time?
Reply
1. Gayathri Kumar says:
  February 24, 2017 at 07:35
  Muffins become dry when over mixed. Gently mix the ingredients just until incorporated. You need not decrease the baking time.
  Reply
Deepa says:
February 19, 2019 at 16:35
Made the muffins.They were great. First time making eggless muffins
Reply
abinaya mugundan says:
March 2, 2021 at 07:33
Hello mam
All your recipes are great . Can I please know how to replace APF to whole wheat flour in any recipe ? Can same quantity of whole wheat be used or can we mix whole wheat + corn flour to get result as good as APF?
Reply
1. Gayathri Kumar says:
  March 3, 2021 at 13:01
  Thank you. You can use 75 gm of wheat flour instead of 100 gm of maida. No need for corn flour. Use sharbati type atta or buy kernels and grind them and use. Sift the dry ingredients 3-5 times. The cake would be good.
  Reply

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