Eggless Banana Muffins recipe is egg free, butter free and frosted with chocolate icing. The texture is soft, spongy and delectable. I have added some pistachios for the nutty flavor however it’s optional. The cake doesn’t require butter as it tastes equally good with oil but if you are not comfortable then you could use butter for this recipe.
These muffins have wholesome goodness of bananas and is low fat excellent for people on diet. They are light and not dense like other eggless cakes. But if you make them with only wheat flour then the cake would be dense and not light.
Made these specially for my hubby as he loves banana cakes or muffins. He isn’t fond of chocolate frosting so kept some banana muffins without frosting aside for him. The chocolate icing ones would be eaten by me 😉
Cakes or muffins are good option to eat during breakfast or snack with a cup of milk or tea. Sometimes when I am too lazy to make breakfast I just eat one muffin with tea and I am done 🙂
All you need are some over-riped bananas for these muffins. If you would like to make them more nutritious then add whole wheat flour and refined flour with the ratio of 1: 1. I have used refined flour for this dish. Also frosting is optional as the muffins by itself tastes good.
This is an easy recipe and also great for vegans just skip adding milk powder. Also baking egggless cakes are good as less time consuming and all beaten, folded in one pan. The time utilized to bake also is less. Hence I love baking eggless cakes as less work for me in the kitchen. Mostly banana cakes don’t require eggs as mashed bananas are good egg replacer.
Let’s make eggless banana muffins recipe  step by step:
1. Sift all the dry ingredients and combine chopped pistachios.
2. Cream oil and sugar until light and blended well manually or with a beater.
3. Now add the mashed bananas and beat again.
4. Beat until bananas are combined well.
5. Fold flour into batches of three.
6. Lastly mix vinegar with cooking soda and mix with the batter gently. Pour the batter on the muffin moulds into a pan. Bake in a preheated oven at 170ºC for 30-35 mins or until skewer comes out clean.
7. If the skewer isn’t clean then bake for some more mins.
8. For the icing combine all the ingredients into a sauce pan.
9. Simmer for 3-4 mins and keep stirring until mixture is smooth. Allow to cool.
10. Now spread the icing with the help of spatula over the muffins. Serve your eggless banana muffins hot or warm with a cup of tea or coffee.
Eggless Banana Muffins Recipe below:
- 5 small over-riped bananas mashed
- 225 gm cup refined flour
- 1 tbsp corn flour or polenta
- 1 tsp salt
- 1 tsp baking powder
- 1 tbsp milk powder (optional)
- 2 tbsp chopped pistachios (optional)
- 100 gm of sugar ( I used organic sugar) or use as required
- 100 ml refined oil (use any oil)
- 1 tsp nutmeg powder
- 1 tbsp vinegar
- ½ tsp cooking soda
- 3 tbsp choco chips
- 2 tbsp butter
- 1 tbsp cocoa powder
- 1 tbsp hot water
- Sift all the dry ingredients and combine chopped pistachios.
- Cream oil and sugar until light and blended well manually or with a beater.
- Now add the mashed bananas and beat again.
- Beat until bananas are combined well. Also add nutmeg powder.
- Fold flour into batches of three.
- Lastly mix vinegar with cooking soda and mix with the batter gently. Pour the batter on the muffin moulds into a pan.
- Bake in a preheated oven at 170ºC for 30-35 mins or until skewer comes out clean. If the skewer isn't clean then bake for some more mins.
- For the icing combine all the ingredients into a sauce pan. Simmer for 3-4 mins and keep stirring until mixture is smooth. Allow to cool.
- Now spread the icing with the help of spatula over the muffins.
- Serve your eggless banana muffins hot or warm with a cup of tea or coffee.
2.Chocolate icing is optional.
3. I have used oil you could use butter instead.
4. Ensure you don't over-bake or under-bake this cake.
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