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

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, oil and egg-free soy milk banana muffins. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look 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 in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Oil and Egg-Free Soy Milk Banana Muffins is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have 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. Prepare 110 grams ☆Cake flour
  2. Take 35 grams ☆Bread (strong) flour
  3. Prepare 2 tsp ☆Baking powder
  4. Take 3 pinch ☆Salt
  5. Prepare 1 medium Banana
  6. Take 4 tbsp Maple syrup
  7. Take 100 ml Soy milk (milk or water)

In another mixing bowl, combine the mashed bananas, Egg Replacer mixed with water, canola oil, soy milk, and lemon juice until well mixed. 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).

Instructions 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). Light, fluffy and delicious Egg Free Banana Muffins that will satisfy any muffin craving. This recipe for eggless banana muffins can be adapted to suit common food allergies - egg free, dairy free, gluten free, and low sugar. Or make these muffins without eggs if you are caught without eggs for your usual recipe.

So that is going to wrap this up with this special food oil and egg-free soy milk banana muffins recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!