Sometimes Sikander feels I intentionally ripen the bananas so that I have an excuse to bake banana bread or muffins.
Last night when I looked at the 3 bananas lying in my fruit basket with more than their share of brown spots, I knew it was time to bake some muffins. I also wanted to gift a basket of homemade muffins to my neighbours and they eat no eggs. So it was time for some eggless banana muffins. I use the recipe from one of my favourite baking cookbook – How to be a Domestic Goddess. The recipe uses the natural sweetness of overripe bananas and honey for sweetness. Really beautiful muffins, which actually taste better when cold! Normally I like muffins warm, but the book also says that if you are making mini-muffins they taste better warm and if you are making regular size or bigger they taste best when cold!
Now that the house is full of the baking aroma; I’m going to wake up my husband and you check out the recipe!
Eggless Sugarless Banana Muffins
By Ashima Goyal Siraj
Preparation time: |Baking time: |Serves: 6 (makes 12 regular size)
2 tbsps unsalted butter
4 tbsps oozingly buldgingly honey
½ tsp vanilla essence
3 very ripe bananas
1 cup all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon powder
A pinch of salt
- Pre-heat oven to 190C
- Melt the butter in microwave. Add honey and vanilla essence. Mix well and keep aside.
- In a mixing bowl; sift together all-purpose flour, baking powder, baking soda, cinnamon and salt.
- Mash the bananas and mix with the butter mixture.
- Add the banana-butter mixture to the flour mix and mix it all together with a fork. Do not overmix; just enough to mix everything together well. The final mixture will not be as flowing as a cake batter; but more thick and lumpy.
- Put paper cups in muffin moulds and fill them about 2/3rd with the mixture.
- Put in the oven and bake for about 20 minutes or till a toothpick inserted comes out clean.
- Remove on a wire rack and let them cool.