Eggless Banana Cinammon Muffins

Muffins - Who doesn't love them?


I tried muffins for the first time today, and was pleasantly surprised with the results!

Easy to make and yum looking super delicious muffins in just about 20 mins baking time! Wonderful, isnt it?

These can be prepared even with the least of preparation or planning, I realised. Easy to make, yum to have.

What goes in:

All purpose flour ( Maida) - 1 cup
Over ripe bananas - 3 ( I used the small Elaichi variety) ( If you are using the normal ones, I'd recommend use one)
Granulated Sugar - 1/4 cup
Curd - 1/4 -1/2 cup
Vegetable oil - 1/4 cup
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Cinammon powder - 1/2 tsp
Vanilla essence - 3/4 tsp
Salt - just a pinch


How you make it: 

1. Preheat the oven at 170 degrees, and keep your tray lined with the cupcake liners. 
2. In a bowl, mix together the flour, baking powder, baking soda, cinnamon powder and sift twice.
3. In another big bowl, mash the bananas. To this, add the sugar, curd, oil, vanilla essence and the salt. ( I forgot the essence when I made these muffins today, and realised only when the muffins were in the oven ;) )  
4. Mix all the wet ingredients really well for about 5 minutes. You may want to use your hand blender to beat it smooth, I did not use it. Bananas are soft, and the overripe ones get mashed quickly. If you feel the mixture needs water, add a bit of it.( I added about 2 tbsp of water) 
5. One these are well mixed, add the dry ingredients mix, bit by bit. Use a spatula and a folding motion to mix, ensuring no dry flour is seen. I mixed this quantity in four batches till all the flour was mixed well. Do not overmix. 
6. The baking soda starts working and you will feel the batter becoming light. 
7. The batter would be thick, that is okay. 
8. Use a spoon to fill the cupcake liners to about three fourths of the liner. 
9. Bake for about 15-20 mins, or until a toothpick inserted comes out clean. 

Enjoy! 

I was focussed more on following the recipe right, hence missd taking pics of the exact procedure I followed...;-) A Sunday Sinner, eh ??;-) 

Recipe source: www.ticklingpalates.com

Some Gyan: 

• Batter should be thick, that would give the muffin a slightly denser texture than cupcakes. 
• Since there was Banana in the recipe, I refrained from adding milk. In my opinion, fruit and milk are not a very good combination. 
• Watch the sugar. Bananas are sweet. You wouldn't want the muffins to be too sweeeet...
• Muffins/Cupcakes take lesser time to bake. Keep looking for the top crust to change colour. Depending on your oven, you may have to change the plate orientation. I had to take out the tray, turn it and place it again, so that the ones on the inner side are on the outer side (when the oven door is opened). 
• I try almost every cake recipe(baking) in fine wheat flour ( for all the obvious health reasons). Sall be trying this one too and will keep you updated. 
• The original recipe was for double the quantity I baked. 
• The original recipe called for apple pieces too, I skipped it. The sole goal this time was to use up the over ripe bananas and to soothe the sweet tooth's at home ;-)