Banana Muffins

Course | Desserts & Mithai | Banana Muffins



Banana Muffins are easy and super delicious treats made with simple readily available ingredients. They can stay for about 2 to 3 days at room – temperature. They are moist and can be topped off with any sauces such as caramel, butterscotch, etc.

Serves: 12 Muffins
Total Time: 30 to 35 Minutes
Preparation time:
Baking Time: 18 to 20 min (With Egg),
                    20 to 25 min (Eggless)

WITH EGGS:
Ingredients:
3 large ripe bananas
½ cup oil
½ cup castor sugar
1 tsp vanilla essence
2 eggs
1 2/3 cup all – purpose flour (Maida)
1 tsp baking powder
½ tsp baking soda (Sodium Bicarbonate)
½ tsp cinnamon
¼ tsp salt
Method:
Preheat oven to 200 °C.

Line 12 cupcake liners onto your cup – cake tray.
In a bowl, mash ripe bananas with a fork. Once done combine oil, sugar, vanilla essence and eggs. Mix well.

Sift in all-purpose flour along with baking powder and baking soda into the banana mixture. Also add in cinnamon and salt.

Combine ingredients using a balloon whisker.           
                        
Scoop the mixture equally into the cupcake liners.

Bake for 18 minutes or until the toothpick when inserted in the center comes out clean.

Let them cool and enjoy.

WITHOUT EGGS:
Ingredients:
4 large ripe bananas
½ cup oil
¾ cup castor sugar
1 tsp vanilla essence
1 ½ cup all – purpose flour (Maida)
1 tsp baking powder
1 tsp baking soda (Sodium Bicarbonate)
½ tsp cinnamon
1 cup chocolate chips
Method:
Preheat oven to 200 °C.
Line 12 cupcake liners onto your cup – cake tray.
In a bowl, mash ripe bananas with a fork. Once done combine oil, sugar and vanilla essence. Mix well.
In a separate bowl, mix chocolate chips with 1 tbsp all – purpose flour. Make sure chocolate chips are coated well with flour. 
Sift in all-purpose flour along with baking powder and baking soda into the banana mixture. Also add in cinnamon and the chocolate – chip mixture.
Combine ingredients using a balloon whisker.                              
Scoop the mixture equally into the cupcake liners.
Bake for 20 to 25 minutes or until the toothpick when inserted in the center comes out clean.
Let them cool and enjoy.
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