Eggless Banana Muffins
These Eggless Banana Muffins are super tender and moist. Full of banana flavor and only requiring 8 simple ingredients these banana muffins are the best.
Servings: 7
Calories: 152kcal
Ingredients
- ¾ cup mashed banana (210 grams - about 2 ripe spotty bananas)
- ¼ cup pure maple syrup (85 grams)
- 1 teaspoon vanilla extract
- ⅔ cup yogurt (160 grams - I used non-dairy coconut)
- 1 ¼ cup unbleached all purpose flour (156 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ⅛ teaspoon sea salt
Instructions
- Pre-heat the oven at 375° degrees F and spray or grease a muffin pan with non-stick spray.
- In a bowl mash up the bananas as smooth as possible and measure it out to ¾ cup or weigh it to 210 grams.
- Add in the maple syrup, vanilla and yogurt and whisk.
- Next add in the flour, baking soda, baking powder and sea salt, fold until combined.
- Pour evenly into 7 muffin holes that have been greased with spray or coconut oil.
- Place in the oven for 26 minutes, before removing make sure they are done by sticking a tooth pick in the center of the muffins and it should come out pretty clean and not gooey.
- Let cool COMPLETELY about 20 minutes before removing from the pan.
- Remove and let sit to continue cooling.
- Makes about 7 muffins. Store in a sealed container on the counter for about 2-3 days.
Nutrition
Calories: 152kcal | Carbohydrates: 32g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 275mg | Potassium: 176mg | Fiber: 1g | Sugar: 11g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg
