Here is today’s go-to recipe for the Eggless Banana Muffins For Breakfast, which is made from mashed banana and all-purpose flour, and can be baked real fast! Its heavier coarse crumb and the sweet and savory taste are definitely an elegant choice for breakfast and tea time! It’s a cake of rustic elegance requiring no decoration. These yummy Eggless Banana Muffins For Breakfast are perfect as a snack or even a dessert.There are so many different ways to incorporate them as part of your meal, fit for any time of the day – breakfast, lunch, and or even dinner.
You can also check my other cake and frosting recipes here.
I have a bite-sized video to show you how to make this recipe.
- Ripe-banana, large – 3
- All-purpose flour (Maida) – 1½ cups
- Baking soda – 1 tsp
- Salt – ½ tsp
- Sugar – 1 cup
- Vanilla Extract – 1 tsp
- Nutmeg powder – ¼ tsp
- Vegetable oil – ⅓ cup
- Preheat oven to 350°F (175°C). Meanwhile, take a large mixing bowl and add all-purpose flour.
- Add baking powder, baking soda, and salt.
- Sift it all together by mixing continuously to remove lumps.
- Take a large mixing bowl, add the ripe bananas and mash it well.
- Add sugar, vanilla extract,
- Then add nutmeg powder (before adding nutmeg powder, plz check the notes).
- Finally, add vegetable oil
- Simply combine all the ingredients together.
- Stir until thoroughly mixed.
- Add the banana mixture to the dry ingredients.
- Blend it together, scraping down the sides with a spatula.
- Place the 12 cupcake liners in a muffin/cupcake tray.
- Using an icecream Scoop or a regular spoon, scoop batter and distribute the batter evenly into the muffin/cupcake liners.
- Fill them up to three-quarters(¾) of the muffin-cup liners, and shake the tray gently to spread the batter evenly.
- Bake at 350° for 25 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let it cool slightly. Enjoy!
- Instead of nutmeg powder, you can add cinnamon powder.
- If you have leftover muffins, store them in an airtight container or in a resealable bag and keep it in a refrigerator for up to 3 – 5 days to relish them later.