Eggless Banana Muffins

Here in India, Muffins are often known by name Cupcakes, not many people distinguishing between the two. I love Cakes and Muffins/Cupcakes we get at the bakeries here in Bangalore but wanted to try them out at home for a long time now. Few days back, I bought Muffin trays and paper cups and other baking supplies from a store here. To prepare Eggless Banana Muffins, I followed instructions posted by Nitya in her cooking blog and wanted to come up with Muffins that look as yummy as those captured by Nitya beautifully.

It’s always a challenge for the less experienced to come up with great tasting cakes, breads that contain no eggs and are baked in Microwave instead of OTG. Fortunately for everyone of us and thanks to Nitya, the Eggless Banana Muffins came out really well – soft, fluffy and delicious. And some did not believe that it was eggless and the softness or fluffiness was achieved with the help of ripe Bananas, Baking Powder and Soda. I am so glad that things are working out very well for me and people at home are having a good time with what comes out of my baking experiments.

Eggless Banana Muffins

Eggless Banana Muffins

I tried Eggless Banana Muffins with just two bigger sized, nicely ripe Morris Bananas. The Muffins require a total of 20-25 min of actual baking in an oven. All I did was to prepare Cake batter, pour them into Muffin cups and bake them in convection mode of a preheated Microwave Oven. During baking, the top of the Muffins will slowly raise/expand by about 30% (contributing to the softness of the cake), starts to lightly “break” after about 15 min of baking and then turns golden brown in color almost towards the end of total 20 min baking in my Samsung Microwave Convection Oven. I baked an extra 2 min to obtain that nice crusty layer on the top of the Eggless Banana Muffin.

Below I will try to explain how to make Eggless Banana Muffins or Cupcakes in conventional OTG as well as in Microwave Convection Mode. If you happen to try this out, I hope you will have as much fun as I did giving shape to these little ones you see in the image below :-)

Eggless Banana Muffins

Eggless Banana Muffins

Eggless Banana Muffins Ingredients:

  • All purpose flour (Maida) – 1 and 1/2 cup
  • Ripe Banana – 4 (Small Sized, If using bigger Morris Banana use only 2)
  • Vanilla Essence – 1/2 tsp
  • Sugar – 3/4 cup
  • Butter (at room temperature) – 1/3 cup
  • Baking soda – 1 tsp
  • Baking powder – 1 tsp
  • Chopped Cashews – 5
  • Salt – a pinch (avoid this if you are using salted butter)
  • Milk – 1/4 cup (if needed)

Time to Prepare: 1 hr 15 min

How to Make Eggless Banana Muffins:

  1. Mix All Purpose flour or Maida, Baking Soda, Baking Powder. Sieve the mixed ingredients thrice before starting the beating process (described in Step 4 below). This helps the ingredients to mix well and also removes the air in the flour.
  2. Mash the ripe Bananas well with hand. I do not prefer to puree the Banana in a mixer grinder or a blender. I also powdered the Sugar before starting beating process, since powdered Sugar helps to mix the Butter and Sugar fast.
  3. In a bowl, mix Butter and Sugar and beat well with the help of beater or with whisk. Add the mashed Banana, Vanilla Essence and a pinch of Salt to the this Butter-Sugar mix and beat once to blend and mix well.
  4.  Divide the sieved ingredients (from step 1) into 3 proportions. Add these sieved ingredients to the bowl slowly, bit by bit while you keep beating the batter. If the batter is found thick, add the Milk to batter in increments, slowly (not all at once) when beating. The batter must be of pouring consistency just like the regular Idly or Dosa batter.
  5. Add a few chopped Cashews to the batter and mix once. Do not use up the Cashews completely; hold a few Cashew bits to be used as toppings to be placed on top of Muffins as described in the next step.
  6. Preheat the oven for 190ºC for 10 minutes. Line the Muffins tray with Muffin Cups(I used Aluminum Tray). Fill the Muffin Cups with Banana Muffin batter to about 3/4th of its size and top it with chopped Cashews.
  7. Bake the Eggless Banana Muffins for 20 min in oven by setting the temperature at 190ºC. When baked, the Muffins will expand to fill the cup. Allow to cool completely on wire rack before serving.

Now delicious, fluffy and soft Eggless Banana Muffins are ready for savoring. The measurements mentioned above makes about 14 Banana Muffins.

Eggless Banana Muffins

Eggless Banana Muffins

I usually bake the Cakes or Muffins in Microwave Convection Mode.

Here is the way how to bake the Muffins in Microwave Convection Mode. I have Samsung Convection Microwave of 30 liter Capacity. For good or bad, I do not own an OTG, and I am always looking to prepare cakes and cookies in my Microwave. My Eggless Chocolate Cake and Eggless Vanilla Cake were also baked in Microwave Convection mode. As you can see from the comments posted there, there is a lot of interest from the readers to know how they can leverage Microwave for baking.

Eggless Banana Muffins

Eggless Banana Muffins

Baking Process in Microwave Convection Mode :

  1. Follow the above process till step 6. In step 6, keep the high rack grill for preheating. In my microwave, there is a pre-heat option. I usually use the pre-heat button to set the pre-heat temperature to 200 degree centigrade before pressing start button. Pre-heating takes exactly 10 min. If there is no separate pre-heat option provided, then just set the microwave temperature to 200 degrees and allow the oven to pre-heat in convection mode to about 10 minutes.
  2. Once pre-heated, place the Muffin Tray filled with Muffin cups on the high rack grill and bake the Eggless Banana Muffins for 20-25 minutes by setting 180ºC temperature or till done. To know if the Muffins are completed baked, insert a tooth pick into one of the baked Muffins, pull it out and check if there is nothing sticking to it. It took me about 22 min to bake the Banana Muffins and I just slightly kept it a little longer until I obtained light golden brown color on the top of the Banana Muffins. I did the whole baking in 3 batches with each batch baking max of 6 Eggless Banana Muffins.
  3. Once done, remove the Banana Muffins from the tray and allow it to cool on the rack. When it is cooled completely store the Eggless Banana Muffins in an air tight container.

Enjoy the privilege of relishing home-made Banana Muffins. I kept them for 3 days in a Tupperware container and all the Banana Muffins were quite fresh for the entire duration. So enjoy by preparing the Eggless Banana Muffins at home.

Eggless Banana Muffins

Eggless Banana Muffins

Note:

  1. One can choose any type of Bananas. If using small Bananas like Yellaki Banana, use 4 of them or else use 2 fully ripened big sized Green or Morris yellow Bananas.
  2. Apart of Cashews mentioned above, nothing stops you from using more Dry fruits like Pistachios, Walnuts, Almonds. It’s all your choice when it comes making Muffins at home.
  3. If the Muffin batter turns out thick, add Milk to dilute a little. Nitya mentions in her post that water can be used too for thinning the batter.
  4. I once spoiled Banana Bread Loaf using low rack. Always use high rack for the baking Muffins in Microwave Convection mode.

11 thoughts on “Eggless Banana Muffins

  1. Tried the recipe… It was awesome. However dont make the mistake of granulated sugar which took me a lot of time. And dont mash banana too much else you wont get a prominent banana flavor. The recipe does require about 1/2 cup milk. At least I added.
    Everything else went awesome…..

  2. Please help!!! I tried this and the cake turned out to be very hard and rubbery. I had followed this recipe to the T but added more milk as the mix was too thick. Could it have caused the problem? I had baked this in LG convection model. The edges were also too crusty.

    • Shashikala just look at my other post Eggless Banana Chocolate-Chip Muffins. I have posted the picture of the muffin batter in that post. The batter must be of pouring consistency and it must not be too watery. This will make the Muffins rubbery and Muffins will not bake inside properly. Also if the oven is not pre-heated well, the muffins/cakes turn rubbery. The outer surface will turn hard and inside of it will be rubbery and not baked. Also the batter must not be beaten only moderately for the muffins. I hope this information helps.

  3. i tried again not as a muffin but like an ordinary cake. It took almost 36 minutes. I checked it at 22 min but the centre was not baked. Finally the toothpick came out clean only at 36 minutes. The edges were hard. I really dont understand the problem. Should i reduce the temperature and allow it to bake for some more time? My baking skills are only two cakes old. I am using microwave oven with convection option and I use convection mode for baking. Also the manual had suggested that I use low rack for cakes. So i had used low rack. could it be the problem?

    • Yes Nirmala, I usually use low rack for Cakes and high rack for Muffins. Usually Cakes take more time to bake than the Muffins. It takes almost 45-50 min to bake a Cake in convection mode. Just reduce the temperature and check again; the temperature varies from oven to oven and depends on the make/model of the oven and also increase the time of cooking.

      If the batter is too thin, Cake can take more time to bake and the outer layer turns hard while inner portion turns soft. The same thing happened with me once when I prepared Eggless Chocolate Cake. So if you prepare Muffins do ensure you do not beat the batter too much (Cakes require more beating). Usually Muffins should puff up more and hence no need to beat for a longer time. Hope this helps.

  4. I am a first time visitor to your blog…. a novice in baking. would love to try this recipe in my Samsung Microwave convection mode. Planning to set preheat at 200C and bake at 180 C. I think the time should be 45-50 min / tooth pick test. Kindly advice as to use which rack??? lower or higher ??? would like to bake as bread/cake, not as muffins as I do not have muffin trays. Tried a similar recipe a couple of days back… the result was not good. the upper part was fluffy as the cake rose well. but the lower 3/4 inch was dense & thick… sticky too. Looking forward to your reply… and thanks in advance.

    • Sorry Valli, could not reply you immediately. I too use the Samsung Microwave convection mode oven and preheat the oven to 200C and then bake the cake or Muffins at 180C. If you are preparing cake, use the lower rack and for the Muffins use high rack to help roast the top portion just a little bit. Yes, it does take about 40-45 min or more to bake the cake in convection mode. So just check the cake after 30 min and if not done, continue baking and check every 5-10 min. The cakes baked in Microwave tend to be a little dense as compared to a cake prepared in OTG. Do try it out anyway; hope this information helps.

  5. Tried this recipe today.It came out so nice,in no time the muffins were over.For the next batch I tried adding some condensed milk to make it rich ,but there was not much difference in the taste. Thank you for sharing such wonderful veg recipes

  6. Hi hema

    I have same Samsung microwave but it is an old one. It doesn’t have convection mode but it has power grill option.This min. power is 300W with the option of grilling either from top or from both top n bottom. So i generally microwave my cake n muffins. But if you can tell me the way to bake in power grill mode, i will really thankful to you. bye.

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