Eggless banana muffins
Eggless banana muffins
So I had a whole bunch of damaged bananas that had been in a cold car to long. They were beyond salvation so I figured I might use them for something. Hmm, what about banana bread? Or banana muffins?
Taking most ingredients out I realized I was out of eggs. Surely those with egg allergy would have a substitute for eggs, I thought getting on google to find an answer. And I didn’t have to search for more than 30 seconds until I found it.
A recipe for eggless muffins. I modified the recipe a bit making it my own plus that I added some more baking powder to make the muffins big and fluffy.
I added small chunks of my damaged bananas and they turned out to be the most moist and tasty muffins I ever made.
Here is my recipe for moist, eggless banana muffins that you can make if you are out of eggs, have bad bananas or just in the mood for muffins.
Ingredients
2 medium sized bananas
250 grams of flour
4 Tsp baking powder
100 grams brown sugar
70 grams of butter
225 ml milk (8 oz)
Preheat the oven to 250 degrees Celsius or 350 Fahrenheit.
Mix flour, baking powder and salt in a bowl.
In a separate bowl cream butter and sugar with your hands or an electrical mixer. Stir in the flour mixture and milk bit by bit.
The batter should be smooth and thick.
Add small chunks of banana and pour the batter into muffin molds. Preferably aluminium molds.
The muffins should be in the oven for approximately 10-12 minutes or until they are golden.
Serve as they are or with some whipped cream or vanilla ice cream.
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