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Banana muffins without eggs

0
2005
Kitchen American
Calorie content 343.1 kcal
Portions 6 port.
Cooking time 25 minutes
Proteins * 1.8 gr.
Fats * 9.7 g
Carbohydrates* 70.2 g
* per 100 gr. product
Banana muffins without eggs
Content

Soft muffins with a bright banana flavor are a great option for breakfast or afternoon tea, which will take very little time to prepare. We prepare the dough for them on the basis of mashed banana, sour cream and butter, thanks to which the finished muffins have a delicate creamy note - very tasty! Perhaps, these cupcakes do not require any additions, except, perhaps, a light haze of powdered sugar.

Ingredients

Cooking process

step 1 out of 5
The bananas for the batter should be very soft, even ripe. In this state, they will give the desired soft texture, sweetness and aroma to the finished muffins. We peel the fruits and grind them: this can be done either with a fork or with a blender.
step 2 out of 5
In a separate bowl, rub softened butter with granulated sugar with a spoon. Then add sour cream and stir well. Pour in the banana puree and mix again.
step 3 out of 5
Add flour, soda and vanillin to the resulting liquid mixture. Knead the dough until smooth. Depending on the size of the bananas, you may need a little more or a little less flour. We focus on the consistency of the finished dough, which should ultimately look like thick sour cream.
step 4 out of 5
A silicone mold is ideal for baking muffins: it does not require oiling and makes it easier to remove the finished product. We lay out the dough on the molds almost to the top, since the dough rises inactively during baking.
step 5 out of 5
Preheat the oven to a temperature of 180 degrees. We put the dough mold on the middle level and bake for about twenty-five minutes. When a noticeable ruddy crust appears on the surface, check the muffins for readiness by piercing one of them with a thin toothpick. If it came out of the crumb dry, then the products are ready. We take the muffins out of the oven, remove them from the mold and cool them on a wire rack so that their crust does not become wet from condensation. To decorate, sprinkle the cakes with sifted powdered sugar and serve.

Bon Appetit!

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