Oil and Egg-Free Soy Milk Banana Muffins
Oil and Egg-Free Soy Milk Banana Muffins

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, oil and egg-free soy milk banana muffins. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Great recipe for Oil and Egg-Free Soy Milk Banana Muffins. I wanted to eat an oil-free banana muffin, so I made these. These are so easy to make. You could also make these with all cake flour or all bread flour and they will still come out tasty.

Oil and Egg-Free Soy Milk Banana Muffins is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Oil and Egg-Free Soy Milk Banana Muffins is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook oil and egg-free soy milk banana muffins using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Oil and Egg-Free Soy Milk Banana Muffins:
  1. Make ready 110 grams ☆Cake flour
  2. Make ready 35 grams ☆Bread (strong) flour
  3. Make ready 2 tsp ☆Baking powder
  4. Make ready 3 pinch ☆Salt
  5. Make ready 1 medium Banana
  6. Make ready 4 tbsp Maple syrup
  7. Make ready 100 ml Soy milk (milk or water)

Divide batter evenly between the prepared muffin cups. Mix together all wet ingredients in a bowl. Whisk together all dry ingredients in a separate large mixing bowl. Add wet ingredients to dry, and stir until combined (but do not overmix).

Steps to make Oil and Egg-Free Soy Milk Banana Muffins:
  1. Place the powdered ☆ ingredients into a large bowl and mix around and around with a whisk. Preheat the oven to 180℃. Slice the banana into 3 mm thick slices and set aside 6 slices to use as decoration.
  2. Put the bananas into a bowl and mash them. Stir with a whisk until they become creamy. Add the maple syrup and soy milk. Mix until smooth.
  3. Add the Step 2 banana mixture to the powdered ingredients from Step 1 all at once. Use a rubber spatula to roughly mix them in.
  4. Pour the batter into the parchment paper-lined muffin tin. Top with the bananas set aside for decoration.
  5. Bake for 25 minutes in an oven preheated to 180℃ and they're done.
  6. (If you are making these without maple syrup) Add 60 g of raisins and change to soy milk to 150 ml. They will look like this when cut. These muffins are great for those who enjoy a simple taste. They're also great to serve as snack for small children.
  7. Ready to serve and ENJOY!

Whisk together all dry ingredients in a separate large mixing bowl. Add wet ingredients to dry, and stir until combined (but do not overmix). In a large bowl, break up the bananas and mash with a fork until as smooth as possible. Stir in honey, milk and vanilla. Light, fluffy and delicious Egg Free Banana Muffins that will satisfy any muffin craving.

So that is going to wrap this up for this special food oil and egg-free soy milk banana muffins recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!