Banana muffins without butter
0
7010
Kitchen
American
Calorie content
257.5 kcal
Portions
6 port.
Cooking time
30 minutes.
Proteins *
6.4 gr.
Fats *
10.8 g
Carbohydrates*
63.9 gr.
Knead the dough for such muffins on eggs and vegetable oil. The crumb of ready-made muffins has a slight resemblance to biscuit, if you do not take into account the bright banana flavor and moisture characteristic of banana baked goods. The crust is distinctly golden and very delicate. An important point: we use only soft, almost overripe bananas for the dough. If you use hard fruits, their pulp will not open with a fragrant aroma and will not give the same "caramel" texture to ready-made muffins.
Ingredients
Cooking process
Add odorless vegetable oil and an egg to the banana puree. We mix everything together with a whisk - a pouring, slightly heterogeneous liquid is obtained. In a separate bowl, mix all the remaining dry ingredients: flour, previously sifted with baking powder, granulated sugar, salt and vanillin. Pour the resulting dry mixture into a liquid banana-egg mass and knead with a whisk until smooth. The resulting dough should not have a very thick consistency: it is stringy, pours heavily from the spoon and looks sticky.
It is convenient to use silicone molds for baking muffins. They greatly facilitate the process of removing finished baked goods. In addition, they do not need to be lubricated. You can also use special baking paper baskets inserted into the molds to add visual completeness to the cupcakes. We fill the forms with dough by three quarters of their volume - the dough will grow up when baking, but not much.
Preheat the oven to a temperature of 180 degrees. We put the muffin mold on the middle level and bake them for twenty five to thirty minutes. Baking times may vary depending on the characteristics of the oven. We focus on the color of the crust - it should turn golden. You can also check the readiness by sticking a toothpick into the muffin - at the exit, the stick should be completely dry.
Bon Appetit!