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Most of the time I use eggs in my baking, be it cakes or muffins. But, my daughter has few vegetarian friends who can’t taste the goodies as there is egg in them. So, I’m experimenting with eggless baking these days.

I always have over ripe bananas in the house even if I buy just 6 at a time. My daughter is acting smart and says bake something with banana mom, it’s the same as eating a fruit. I force her to eat fresh fruit but still end up baking with bananas at least once every two weeks.

So, here is a simple to make muffins that are healthy and makes a great breakfast or works well for a school snack.

Preparation Time : 5 minutes

Bake Time : 25 minutes

Makes : 12 muffins

Ingredients:

Ripe bananas : 3

Milk : 1/2 cup

Coconut oil : 1/4 cup (canola, rice bran or sunflower can be used)

Vanilla Extract : 1 teaspoon

Light Brown sugar : 3/4 cup

Wheat flour : 1 1/4 cups (All purpose flour can be used)

Quick Oats : 1/2 cup

Baking powder : 1 teaspoon

Baking soda : 1/2 teaspoon

Ground Cinnamon : 1/2 teaspoon

Vinegar : 2 teaspoons

Salt : 1/4 teaspoon

Method :

Preheat the oven to 350 degrees Fahrenheit.

Take a medium size bowl and mash the bananas. Add milk, oil, sugar and mix well.

Add rest of the ingredients and mix well with a spatula.

Put liners in the muffin pan and Pur the batter in.

Bake for 25 minutes or until the toothpick comes out clean from middle of the muffin.

Let them rest for 5-10 minutes before serving.