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
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
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.