Moist Egg-Free & Oil-Free Banana Muffins
Egg-Free Banana Muffins (or Cupcakes): Can’t Bake Without Eggs? Think Again!
These incredibly moist banana muffins are made without eggs or oil, bursting with a delightful banana aroma. They are perfect for children to enjoy with milk, and for adults to savor alongside an americano or tea. A wonderful homemade treat for any occasion!
Basic Ingredients
- 2 ripe bananas
- 150g sugar
- 90g cream cheese
- 150g milk
- 200g all-purpose flour
- 5g baking powder
- 1g salt
Cooking Instructions
Step 1
In a large bowl, combine the milk, sugar, mashed bananas, and softened cream cheese. Ensure the bananas are mashed smoothly, without large lumps, for a better texture.
Step 2
Using a hand mixer, blend these ingredients until the mixture is smooth and creamy. Achieving a lump-free batter is key for tender muffins.
Step 3
Sift the all-purpose flour, baking powder, and salt into a separate bowl. Sifting the dry ingredients helps prevent lumps and results in a lighter texture. This step is crucial for a good bake.
Step 4
Add the sifted dry ingredients to the wet ingredients in the large bowl. Mix with the hand mixer on a low speed for about 30 seconds, just until combined. Be careful not to overmix, as this can make the muffins tough.
Step 5
If using, gently fold in the cacao nibs and sliced almonds with a spatula. Mix just enough to distribute them evenly throughout the batter. You can also prepare banana slices for topping at this stage.
Step 6
Spoon the muffin batter into your muffin tin, filling each cup about 80% full. This leaves room for the muffins to rise nicely during baking. You can top with banana slices if desired.
Step 7
Bake in a preheated oven at 180°C (350°F) for approximately 25 minutes. To check for doneness, insert a skewer or toothpick into the center of a muffin. If it comes out clean, they are ready. If there’s wet batter, bake for an additional 5-10 minutes. (Baking times can vary by oven; the creator of this recipe baked theirs for about 40 minutes).
