Recipe: Egg-less Banana Strawberry Muffins
It had been sometime since I had done some baking and decided to get my oven hot again. I was in no mood for my usual chocolate cake or banana bread and wanted to go for something that I hadn’t tried before.
Well, I could see some overripe bananas waving at me from my counter, but no, not banana bread, was in no mood for that one…. And yes I did find some strawberries stashed away in my fridge too.
Hmmm… not bad …. ..One of my favourite combo… banana and strawberry and I did have a great muffin recipe using both from ‘Joy of Baking’ which I had never had a chance to try out before. So, the decision was made.
Well, before I go on, there’s something I did like to tell about the recipe. That is, this is a recipe for muffins…. And not cupcakes. Muffins are a slightly firmer, lesser sweeter version of cupcakes and are usually a breakfast dish. Meanwhile, cupcakes are mostly found frosted and fluffy and really sweet.
The batter for muffins will be quite chunky like that of banana bread, unlike the smooth texture of cupcake or cake batter.
The original version of the recipe uses eggs and butter but I decided to create an egg-less version of the same and also substituted butter with corn oil. You can get the original recipe here.
The banana –strawberry combination gave a great flavour to the muffins.
Though these muffins do have a predominant banana flavour I did find it more enjoyable than the usual banana muffins as here we have small pieces of strawberries to chew on with each bite.
EGGLESS BANANA STARWBERRY MUFFINS
All purpose flour – 2 ¼ cups
Bananas – 2 large mashed (makes approx 1 cup)
Strawberries – diced into bite sized pieces 1 cup
Baking powder – 1 ½ tsp
Baking soda – ¼ tsp
Salt – ½ tsp
Cinnamon powder – ½ - 1tsp (depending on how you like the flavour, I used ½ tsp)
Oil – ½ cup (use only unflavoured oil like corn oil, sunflower oil, canola oil etc)
Light Brown sugar – ¾ cup (I have used brown sugar because it makes a great combination with bananas. But it’s ok to use white sugar as well)
Vanilla extract – 1 tsp
Apple sauce – approx ¼ cups (made from 1apple)
First let’s get the apple sauce ready.
For this we will have to peel and chop an apple into small pieces and cook them covered in a pan with around ¼ cup water until the apple is well cooked.
Let the apple cool down and then use a blender to make a smooth lump free sauce of the cooked apple. Apple sauce ready!
Meanwhile, preheat oven to 180 degree C and line your muffin tin with muffin liners.
Now let’s get on with the muffin batter.
In a medium sized bowl combine all the wet ingredients, i.e. mashed bananas, oil, vanilla extract and apple sauce.
In a large bowl combine all the dry ingredients, i.e. flour, sugar, baking powder, baking soda, salt and cinnamon powder.
Fold in the strawberry pieces to the dry ingredients until all the pieces are well coated with the flour mixture. This prevents the strawberry pieces from sinking to the bottom of the muffins while baking.
Make a well in the flour and pour in the wet mixture. Now using your spatula combine the ingredients together until the flour is just moistened and the batter looks kind of chunky.
DO NOT over mix your batter. This will make your muffin quite tough and rubbery.
If you feel your batter is too thick its ok to add 1 or 2 table spoons of milk.
Use an ice-cream scoop or 2 tablespoons to transfer the batter into the prepared muffin tin, pop the tin into the preheated oven and bake for 20-25 mins or until a toothpick inserted in the centre of the muffin comes out clean.
You can enjoy these muffins sans the fear of calories!!