Eggless Banana Muffins Recipes
#### Ingredients:
– **Dry Ingredients:**
– 1 ¾ cups (220g) all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– ½ teaspoon ground cinnamon (optional)
– **Wet Ingredients:**
– 3 ripe bananas, mashed
– ½ cup (120ml) vegetable oil or melted butter
– ½ cup (100g) granulated sugar
– ¼ cup (50g) packed brown sugar
– ½ cup (120ml) milk (dairy or non-dairy)
– 1 teaspoon vanilla extract
– **Optional Add-Ins:**
– ½ cup chopped nuts (walnuts, pecans, etc.)
– ½ cup chocolate chips or raisins (optional)
#### Instructions:
1. **Preheat and Prep:**
– Preheat your oven to 375°F (190°C).
– Line a muffin tin with paper liners or lightly grease with cooking spray.
2. **Mix the Dry Ingredients:**
– In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Ensure they are well combined.
3. **Mash the Bananas:**
– In another bowl, mash the ripe bananas until smooth using a fork or potato masher.
4. **Combine Wet Ingredients:**
– Add the vegetable oil (or melted butter), granulated sugar, brown sugar, milk, and vanilla extract to the mashed bananas. Mix well until the sugars are dissolved.
5. **Combine Wet and Dry Mixtures:**
– Pour the wet ingredients into the bowl of dry ingredients. Mix gently until just combined. Avoid overmixing to keep the muffins light and tender.
6. **Fold in Optional Add-Ins:**
– If using nuts, chocolate chips, or raisins, gently fold them into the batter until evenly distributed.
7. **Fill the Muffin Tin:**
– Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
8. **Bake:**
– Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
9. **Cool and Serve:**
– Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
#### Tips:
– Ensure your bananas are ripe for the best flavor and sweetness.
– You can customize these muffins by adding your favorite mix-ins like nuts, chocolate chips, or dried fruits.
– Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
These eggless banana muffins are perfect for breakfast, snacking, or as a lunchbox treat. Enjoy the delicious banana flavor in every bite!
