इन अंडे रहित केले के मफिन are the most fluffy, soft banana muffins made with no eggs and refined sugar-free. It’s a great banana muffin recipe for anyone allergic to eggs or on a vegan diet.
If you love banana muffin recipes, I have so many of them for you, like my तीन सामग्रियों से बनने वाले केले के मफिन, ओट के आटे से बने केले के मफिनया, शाकाहारी पालक मफिन! I wanted to make another eggless recipe, and these ripe bananas make absolutely delicious.
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अंडे रहित केले के मफिन
सामग्री
- 1 कप मसला हुआ केला - 1 नोट
- ⅓ कप अपरिष्कृत गन्ना चीनी - 2 नोट
- ⅓ कप रुचिरा तेल - 3 नोट
- ½ कप बादाम का दूध - 4 नोट
- 1 छोटी चम्मच वेनीला सत्र
- ½ छोटी चम्मच नमक
- 2 कप बहु - उद्देश्यीय आटा - 5 नोट
- 2 चम्मच बेकिंग पाउडर
- ½ छोटी चम्मच बेकिंग सोडा
ऐच्छिक
- 1 छोटी चम्मच दालचीनी
- ½ कप कटे हुए अखरोट - या पेकान
अनुदेश
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper liners. Slightly oil the paper liners with oil spray. Set aside.
- In a large mixing bowl, mash the ripe bananas with a potato masher, a fork, or the paddle attachment of your stand mixer. Mash until almost no lumps show. It must be very runny for an ultra-moist texture. Measure 1 cup + 1/3 cup of mashed bananas – if extra, freeze for later.
- Add the oil, almond milk, vanilla extract, sugar, and salt. Stir with a spoon or the paddle attachment of the stand mixer until well combined.
- एक दूसरे कटोरे में मैदा, बेकिंग पाउडर, बेकिंग सोडा और दालचीनी डालकर अच्छी तरह मिला लें।
- सूखी सामग्री को गीली सामग्री में मिलाएँ और लकड़ी के चम्मच या सिलिकॉन स्पैटुला से तब तक हिलाएँ जब तक घोल एक समान न हो जाए।
- यदि चाहें तो इसमें कटे हुए मेवे या चॉकलेट चिप्स मिला सकते हैं।
- Transfer the batter to the prepared muffin tins.
- Bake in the center rack of the oven until a pick inserted in the center of a muffin comes out clean – about 30 to 40 minutes.
- Cool down on a wire rack for 1 hour
भंडारण
- Store the muffins at room temperature for up to 3 days or up to 5 days in the fridge in a sealed container. They can also be frozen in zip-lock bags and thawed the day before at room temperature.
नोट्स
पोषण
They are convenient for a kid’s lunchbox, snack, or even quick on-the-go breakfast. Plus, they are naturally:
- शुद्ध शाकाहारी
- डेयरी मुक्त
- Refined-Sugar-Free
सामग्री और प्रतिस्थापन
All you need to bake delicious moist, egg-free banana muffins are simple, wholesome ingredients that you probably have at home right now.
- पका हुआ केला – The darker, the better. Overripe bananas are the best because you will need less sugar. Black spotted bananas are naturally high in natural sugar from fructose, and therefore, it’s a great way to avoid sugar in muffin recipes.
- नारियल की शक्कर, brown sugar, white sugar, or refined sugar-free cane sugar. Any granulated sweetener works, but feel free to also skip the sugar if your bananas are black. The recipe works with no added sugar.
- रुचिरा तेल – This is my favorite oil to bake with. It has healthy fats and makes fluffy and moist muffin crumbs. Feel free to use any other oil you prefer.
- पसंदीदा दूध – I like almond milk or soy milk but use your favorite plant-based milk alternative.
- बेकिंग पाउडर और बेकिंग सोडा – to give the muffin their fluffy texture.
- वेनीला सत्र स्वाद के लिए।
- बहु - उद्देश्यीय आटा – ग्लूटेन-मुक्त संस्करण के लिए, मेरी रेसिपी का उपयोग करें ग्लूटेन-मुक्त रूपांतरण मार्गदर्शिका.
- दालचीनी – for classic fall flavors.
How To Make Eggless Banana Muffins
It can be intimidating to bake without eggs if you’re not vegan and used to finding these alternatives. But don’t worry, egg-free muffins are super easy to make. You don’t even need an egg replacer or any fancy ingredients.
- First, peel and mash the bananas and measure the amount required for the recipe. To do so, pack the mashed banana into measuring cups, sweep, and keep the needed amount.
- Freeze leftovers for a pineapple banana smoothie बाद में.
- Place the mashed bananas in a large mixing bowl with avocado oil, vanilla extract, coconut sugar, and milk.
- Using the paddle attachment or a silicone spoon, stir to combine evenly. Set aside.
- In another bowl, stir the dry ingredients together: flour, baking powder, baking soda, cinnamon, and salt.
- Pour the dry ingredients on top of the liquid ingredients and stir until all are well incorporated.
- Fold in chopped nuts and chocolate chips, or keep the banana muffin batter plain.
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper cups. Spray the paper liners with an oil spray.
- Place about 1/4 cup of egg-free muffin batter in each cup.
- Bake the muffins on the center rack for 30 to 40 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Let the muffins cool down for 5 minutes in the muffin pan.
- Then transfer them to a wire rack to cool completely.
भंडारण निर्देश
These eggless banana muffins can be stored at room temperature, and if it’s not too hot in your house, they can be kept for 4 days in a cake box. Otherwise, place them in the fridge in a sealed container. They will last for five days.
The last option is to freeze the banana muffins in zip-lock bags and keep them frozen for up to one month. Thaw them at room temperature the day before eating.
स्वाद भिन्नता
You can use this easy egg-free muffin recipe to create a range of muffin flavors. Some of the best banana muffins flavors are listed below:
- Eggless Chocolate Chips Banana Muffins – Fold 1/2 cup of dark chocolate chips in the batter at the end.
- Blueberry Banana Muffins – Stir 1/2 cup of frozen blueberries in the prepared batter.
- नट्स – Fold 1/2 cup of dry, roasted, and chopped walnuts or pecans.
- चॉकलेट - मेरे इसे आजमाएं vegan chocolate banana muffins.
एलर्जी स्वैप
If you are allergic to some of the ingredients in this recipe, you can adapt it with the following substitutions.
- लस मुक्त – ग्लूटेन-मुक्त संस्करण के लिए, मेरी रेसिपी का उपयोग करें ग्लूटेन-मुक्त रूपांतरण मार्गदर्शिका.
- अखरोट से मुक्त – Use plant-based nut-free milk like oat milk, soy milk, or coconut milk.
- अतिरिक्त चीनी नहीं – You can make it with no sugar added by skipping the sweetener completely or using a natural sugar-free sweetener like erythritol.
- तैल मुक्त – I didn’t try the recipe oil-free, and I think it will come out quite dense with oil swaps like yogurt or applesauce. So I don’t recommend replacing the oil.
अक्सर पूछे जाने वाले प्रश्न
Below are my answers to your most frequent questions about this muffin recipe.
You can replace 1/2 cup of flour with pure wholewheat but not the entire flour, or the muffins will be dry and dense.
Yes, grease and line a 9-inch x 5-inch loaf pan with parchment paper. Oil with avocado oil or cooking oil spray. Bake for a bit longer, around 40 to 50 minutes, or until a golden brown top forms and a pick inserted in the middle of the banana bread comes out clean.
Yes, this recipe makes 24 mini muffins. Grease two 12-hole mini muffin pans. Bake the muffins for 15 to 20 minutes or until a pick inserted in the middle of the mini muffins comes out clean.
More Egg-Free Banana Muffins
If you like this recipe, you will love the other egg-free banana muffin recipes:
These were great! Easy to put together and my kids love them!
I think there has been an oversight in the directions, though… They definitely do not need 30-40 minutes in the oven. Mine were perfectly done in 15.
This recipe was great! Was so simple and the muffins taste great. I needed egg and dairy free for my daughter and I’m really happy with how tasty and fluffy they turned out.
I used olive oil , almond milk and regular all purpose flour.
Made with a gluten free all purpose flour and some unflavoured protein powder. Turned out delicious!! Thank you for the recipe b
Tastes great, especially with walnuts!
I made these and they came out nice, I added some fresh blueberries to half of the batch and used brown sugar as I didn’t have any castor sugar. I used a hand mixer which helped the consistency so much better. I also added cinnamon. I would add more spice and more blueberries next time 🙂 possibly even sultanas or walnuts. It’s been 12 hrs and there’s only 4 left haha
Can I omit the oil and need the same amount of banana paste to replace it?Use the water to substitute the milk? Thank you.
That’s lots of changes that will obviously change the texture of the muffins. They may be packed and dense with more banana and no oil. The water won’t help ever, plant-based milk hold the batter together very well too.