BREAKFAST BANANA MUFFINS

Is it a breakfast? Is it a dessert? Is it a healthy snack? Its basically all in one and I am obsessed.

This Banana Muffins recipe is from my book Eggless Baking With Shivesh. It’s a one bowl recipe and perfect for those lazy days when I want to make something quickly and effortlessly. These Breakfast banana muffins are very light and fluffy in texture. The batter comes together quickly and takes only 15 minutes to bake. If you’re looking to try something yum this weekend, then this is your go-to recipe.

INGREDIENTS USED IN BREAKFAST BANANA MUFFINS

• Flour

Since this is a healthier version, I have used 50% whole wheat flour and 50% all purpose flour. Flour gives the main structure to any baked good. You can try making this recipe completely with either one of the flours as well.

• Milk

Milk, in this recipe is the main wet ingredient. Lemon juice is added to milk in order to form a buttermilk, which further acts as an egg replacement. I have used Nestle toned milk for this recipe. You can swatch it with any kind of milk.

• Bananas

Bananas, again, are a great egg substitute and give stability to the product. good ripe bananas are the sweetest and best to use for these Banana Muffins. They also provide moisture to the batter.

• Oats

Oats are a typical breakfast item. They are rich in fiber and goes well with bananas. I used Rolled Oats both inside the batter as well as on the topping.

• Honey

I am using honey as a sweetener in this recipe. Apart from being a healthier choice, honey also gives these muffins a richer color, an evenly browned crust and better flavor.

• Vegetable Oil

Vegetable oil keeps the muffins moist and soft.

EQUIPMENTS USED FOR MAKING BREAKFAST BANANA MUFFINS

The kind of equipment you use can hugely impact the final product. So, make sure to always use the best of the equipment that is available.

Starting off with the fact that this is a one bowl recipe, I have used this Borosil’s 100% Borosilicate Glass Bowl to make my muffin batter.

Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and its very important to measure ingredients with precision.

I have folded the dry ingredients into the wet ingredients using my Silicon Spatula and scooped the batter into my muffin mould.

I lined the muffin tray with muffin liners.

Finally, I baked these delicious Breakfast Banana Muffins in my Borosil 60L oven.

And if you try this recipe and like it, do try other cookie recipes from the blog. I am sure you are going to love them too.

TIPS TO MAKE BREAKFAST BANANA MUFFINS

You can make this recipe either with completely all purpose flour or whole wheat flour just by replacing the amount of one with another.

Use ripe to overripe bananas for this recipe. If you feel that the bananas are raw, then simple heat them in the oven for a few mins at. Mash the bananas nicely so that they evenly distribute in the batter.

Make sure that the leavening agents are not expired or else, the product will not rise properly and give the desired texture.

Make sure all the ingredients are at room temperature.

Put equal amount of batter into each muffin mould.

Cinnamon is optional in the recipe but is highly recommended as it elevates the overall flavour altogether. You can also add a pinch of nutmeg.

Sprinkle oats on top for crunch.

OTHER RELATED RECIPES FROM THE BLOG

• Tea Infused Blueberry Muffins
• Eggless Banana Mug Cake
• Eggless Oats Waffles

BREAKFAST BANANA MUFFINS

 

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Ingredients

• ½ teaspoon lemon juice
• ½ cup warm milk
• 1 + ½ small sized ripe bananas, plus extra on top
• 3 tablespoons honey
• ½ teaspoon vanilla extract
• 2 tablespoons vegetable oil
• ½ cup all-purpose flour
• ½ cup whole wheat flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon powder.
• 2 tablespoons instant oats, plus extra on top

Instructions

1. Pour warm milk in a bowl and add lemon juice to it. Let it curdle for a few minutes.
2. Add the mashed bananas along with oil, vanilla and honey and whisk them together till everything is combined.
3. Throw in the remaining dry ingredients and fold it nicely into a batter.
4. Line the muffin mould with cupcake liners and put equal quantities of banana muffin batter  into each liner.
5. Top each muffin with a slice of banana and sprinkle some extra oats on top to get the classic banana oats muffins look.
6. Bake at 180c for about 12-15 mins till the top is nicely golden brown.
7. Take them out of the oven and let it cool for another 10 mins.

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If you like my Breakfast banana muffins recipe and happen to make them in your kitchen, , do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!