EGG FREE BANANA MUFFINS (ADAPTABLE FOR VEGAN, GF)
Light, fluffy and delicious Egg Free Banana Muffins that will satisfy any muffin craving. This recipe for eggless banana muffins can be adapted to suit common food allergies - egg free, dairy free, gluten free, and low sugar. Or make these muffins without eggs if you are caught without eggs for your usual recipe.
Provided by The Worktop
Categories Breads and Muffins Breakfast Muffins
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F / 175°C. Line or lightly grease a standard 12-hole muffin tin.
- In a medium bowl, mix together the mashed bananas, milk, cooking oil, vanilla extract and brown sugar. You can mix this by hand, or use a hand mixer on low speed. I usually use a hand mixer since I find that it quickly will mash/puree a ripe banana.
- In a separate large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon and salt.
- Add the wet ingredients into the dry ingredients and mix together until just combined. Stir in the vinegar.
- Divide batter evenly among the muffin cups. Top the muffins with the oats and turbinado sugar.
- Bake muffins, rotating pan halfway through, until a tester inserted into the center comes out clean, 25-30 minutes. Transfer pan to a wire rack and let muffins cool in pan 5 minutes. Transfer muffins onto a rack and let cool completely.
Nutrition Facts : Calories 147 kcal, Carbohydrate 23 g, Protein 2 g, Fat 5 g, Cholesterol 1 mg, Sodium 60 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
MOIST AND FLUFFY BANANA MUFFINS
These little gems are a big hit in my house. I topped the ones pictured with pink sugar for a party, but that is optional. I do recommend it because it gives them a little sweet crisp on top. You can use any color or just plain white suger.
Provided by Marcie L.
Categories Breakfast
Time 45m
Yield 18 Muffins
Number Of Ingredients 12
Steps:
- In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Make sure these are fully incorporated and set aside.
- In the bowl of a stand mixer with the paddle attachment or a hand held mixer, mash bananas. Add white and brown sugar and mix. Add eggs and mix. Then add the melted butter and vanilla extract and mix well. I ALWAYS use real butter so I would not recommend using margarine as this will change the taste and texture and overall quality of the muffins.
- Slowly add the dry ingredients into the wet ingredients using a scoop or cup mixing between each addition. Mix on low until fully incorporated, scraping down the sides if needed. Do not overmix as this will result in tough muffins. Mix just until all the flour mixture is incorporated with the wet ingredients.
- Preheat oven to 350 degrees. Line a muffin pan with papers and spray each paper with a little cooking spray. Fill each paper about 2/3 full. Sprinkle each muffin with colored or white sugar (optional) and bake for 20 to 25 minutes or until a tooth pick comes out almost clean when inserted. Let cool on cooling rack and store covered.
Nutrition Facts : Calories 231, Fat 7.8, SaturatedFat 4.6, Cholesterol 38.8, Sodium 379.2, Carbohydrate 38.1, Fiber 1.9, Sugar 17, Protein 3.4
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