WS #33: Eggless Banana Muffins

Early Friday (halloween) morning, I baked banana muffins for a friend who will be having friends over at her house after trick-or-treating at the mall.  I’ve made banana muffins countless times and people I’ve given these baked treats to before have always been pleased at how moist and good the muffins are.  You can say I was confident enough to give these treats for “testing” to a new group of people.

I made 24 muffins, 15 to be given away and the rest to be kept for ourselves.  I was already cooling the muffins and cleaning the counters when I stopped on my tracks and realized that of all things, I forgot to put eggs in the batter!  Ugh!

I immediately popped one muffin out of the pan for immediate tasting.  I thought it tasted quite the same except maybe that it was a little less moist than usual, but still moist.  I called on dear Hubby for some impromptu taste testing.  I asked him to take a bite from the muffin without telling him anything.  He was a little suspicious, of course.  And after taking a bite, he said the muffins tasted like my usual muffins.  I was relieved, to say the least.  Hubby kinda confirmed that I didn’t just imagine that the muffins tasted fine… good enough to be packed in a Rimowa aluminum suitcase.  Hee hee! ;)

If you want muffins with a little less cholesterol, then eggless is the way to go. ;)  Here’s the recipe…the very same one I’ve posted here before but sans the eggs. :D

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1/4 cup milk
1/3 cup butter, melted

DIRECTIONS
*  Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners.

*  Sift together the flour, baking powder, baking soda, and salt; set aside.
*  Combine bananas, sugar, milk, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
*  Bake in preheated oven: 10 to 15 minutes for mini muffins, and 25 to 30 minutes for regular-sized muffins. Muffins are done when they spring back when lightly tapped or when a toothpick inserted comes out clean.

What can I say?  We do learn from our mistakes and not all mistakes are not at all bad! :D

oOo

My little girl was Supergirl for Halloween, my other Weekend Snapshot entry.

Have a great week ahead! :)


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Comments

8 Responses to “WS #33: Eggless Banana Muffins”

  1. FickleMinded says:

    pero infairness,and sipag mo magbake!!

    FickleMindeds last blog post..WS#7:Post Trick Or Treat

    Reply

  2. […] got Eggless Banana Muffins, for my other Weekend Snapshot […]

  3. Indrani says:

    Got to try this out. Thanks for the recipe. :)

    Indranis last blog post..Mehrangarh Fort – 2

    Reply

  4. Mar says:

    I love muffins! thanks for the recipe and happy ws :)

    Mars last blog post..stormy weekend

    Reply

  5. karen says:

    hmmm, so yummy!

    karens last blog post..Weekend Snapshot #16: Gumamela

    Reply

  6. Miriam says:

    Hey there, this recipe was good! Except you forgot to include the milk in the method, so I did too! When i realised I just put it in when folding in the flour mixture. When is the milk meant to be added? Thanks :)

    Reply

    munchkinmommy Reply:

    Hi Miriam! I am terribly sorry for the oversight! I edited my entry already. Thank you for calling my attention!

    The milk should be combined with the bananas, sugar and melted butter
    (and eggs if you’re using eggs!). :D

    How was your muffins, by the way?

    Reply

  7. divya says:

    the muffin was very soft and tasty , but there were a few green traces on the muffin. It did not affect the taste , but can i know the reason.

    Reply

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