Sugar-free and eggless, these banana muffins are great for breakfast, snack, or dessert. The recipe uses the natural sweetness of ripe bananas and a little honey for extra sweetness. Eggless baking is very common in India as many pure vegetarians don’t take eggs in cakes and bread too.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Breakfast, Dessert
Cuisine: Continental
Keyword: Banana, Eggless baking, sugar-free
Servings: 12muffins
Calories: 73kcal
Ingredients
2tbsps unsalted butteruse olive oil for vegan muffins
4tbsps honeyuse maple syrup for vegan muffins
½tsp vanilla extract
3very ripe bananas
1cup all-purpose flour
1½tsp baking powder
½tsp baking soda
½ tsp cinnamon powder
1pinchsalt
Instructions
Pre-heat oven to 190ºC
Melt the butter in a pot on stove or in a microwave. Add honey and vanilla. Mix well and keep aside.
In a mixing bowl; sift together all-purpose flour, baking powder, baking soda, cinnamon and salt.
Mash the bananas and mix with the butter mixture.
Add the banana-butter mixture to the flour mix and mix it all together with a fork. Do not over-mix; just enough to mix everything together well. The final mixture will not be as flowing as a cake batter; but more thick and lumpy.
Put paper cups in muffin moulds and fill them about ⅔rd with the mixture.
Put in the oven and bake for about 20 minutes or till a toothpick inserted comes out clean.
Remove on a wire rack to cool.
Notes
If the bananas are naturally very sweet, you can completely skip the honey or maple syrup. But add about an equal amount of yogurt to provide the wet ingredient.