Eggless Strawberry Banana Muffins
Eggless Strawberry Banana Muffins are quick and easy breakfast whole wheat muffins lightly spiced with cinnamon and a perfect treat for your little ones.
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Servings: 12 Muffins
Equipment
Ingredients
- 2 1/4 Cup Whole Wheat flour -Can be replaced with all-purpose or plain flour
- 1/2 cup Muscovado Sugar -One can use granulated white or Brown sugar too
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt -skip if using salted butter
- 1/2 cup 113 grams unsalted butter, melted and at room temperature
- ¼ cup milk at room temperature -can be replaced with 2 medium size eggs
- 1 teaspoon pure vanilla extract
- 2 large ripe bananas -mashed (around 1 cup)
- 1 cup 240 ml fresh strawberries (cut into bite-sized pieces)
Instructions
- Preheat the oven to 180 Deg C.
- Line 12 cup muffin tray with liners or grease them with butter/oil.
- In a wide bowl sift in the flour, sugar, baking powder, baking soda, cinnamon and salt.
- In another bowl, mash the bananas.
- Add in the melted butter, vanilla extract and milk and mix.
- Now fold in the chopped strawberries in the dry mixture.
- Add the wet ingredients into the dry and mix until just combined.
- Do not over mix.
- Divide the batter into the muffin moulds and bake it for 18-20 minutes or until a toothpick inserted comes out clean.
- Cool it completely on a wire rack and enjoy.
Notes
- 1 Cup =235 ml, 1 tablespoon =15 ml, 1 teaspoon=5ml
- If you find the batter too thick, add 1 tablespoon of milk at a time
- If you want to use egg, add 2 medium size eggs instead of milk
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu