The EGG-FREE BANANA MUFFINS are very soft little cakes that are quick to prepare, flavorful, fragrant and energizing. Besides being delicious, they are suitable for those who have egg intolerances. Thanks to the presence of bananas, whose slightly sticky consistency binds the batter well, making it rise and rendering it extraordinarily fluffy and aromatic, the lack of eggs is barely noticeable.
These simple muffins can bring a genuine moment of pleasure at any time of the day. But they are at their best in the morning, because we all know that starting the day with a healthy dose of good mood makes everything seem much less difficult and tiring.
SEE OTHER RECIPES WITH BANANAS:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 8 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 303.28 (Kcal)
- Carbohydrates 51.32 (g) of which sugars 24.30 (g)
- Proteins 4.91 (g)
- Fat 10.30 (g) of which saturated 1.69 (g)of which unsaturated 6.68 (g)
- Fibers 1.67 (g)
- Sodium 120.44 (mg)
Indicative values for a portion of 87 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 bananas (ripe)
- 2/3 cup milk (at room temperature)
- 1/4 cup sunflower oil
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 2.5 tsp baking powder
- Half teaspoon baking soda
- 1 pinch salt
- 1.8 oz dark chocolate chips
- 2 tbsp coarse sugar
Tools
- 2 Bowls
- 1 Fork
- 1 Spoon
- 1 Sieve
- 10 Molds for disposable muffin cups
Steps
Preparing the EGG-FREE BANANA MUFFINS is really child’s play — simple and quick.
Place the bananas in a bowl and mash them with a fork. Add the sunflower oil and the milk and mix.
In a larger bowl, place all the dry ingredients: the flour, the sifted baking powder, the baking soda, the brown sugar and a pinch of salt.
Pour the wet mixture into the bowl with the flour and stir with a wooden spoon, without overworking it — only enough to make the batter homogeneous. It will remain slightly lumpy; don’t worry, that’s how it should be.
Finally, add the dark chocolate chips.
Fill the buttered and floured aluminum molds (if you use paper liners this is not necessary) up to 3/4.
Sprinkle the surface with the coarse sugar and bake in a preheated static oven at 392°F for 20 minutes, always performing the skewer test to check for doneness.
When they are cooked, remove them from the oven and let them cool completely. Then unmold them and enjoy their full goodness.
STORAGE
Once cooled, if you don’t eat them right away, you can store the EGG-FREE BANANA MUFFINS for 2 to 3 days in a tightly closed tin box, or choose to freeze them and take them out whenever you crave something sweet.
