I was overjoyed at seeing this month's Eggless baking recipe. Gayathri had chosen Banana muffins for the May challenge. I earnestly preserved a couple of large bananas for this month's challenge. The substitution here is very easy too. The only difference from the original recipe is that I used 1/4 cup of creamy yoghurt instead of the 1 egg that the recipe requires.
Recipe Source: allrecipes.com
Banana - 3 large (mashed) - about 1 cup
All Purpose Flour - 1 1/2 cups
Butter - 1/3 cup (melted)
Sugar - 3/4 cup
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Vanilla Essence - 1 tsp
Creamy Yoghurt - 1/4 cup
1. Preheat oven to 350 degrees F (160 degrees C). Coat muffin pans with non-stick spray, or use paper liners. I used silicone muffin moulds and did not require any liners.
2. Sift together the flour, baking powder, baking soda, and salt; set aside.
3. Combine bananas, sugar, yoghurt, and melted butter in a large bowl. Fold in flour mixture, and mix until just combined. Overmixing the batter will result in tough muffins. Scoop into muffin pans.
4. Bake in preheated oven. Bake medium sized muffins for 18 - 22 minutes. Muffins will spring back when lightly tapped.