Eggless & Gluten-Free Banana Peach Muffins Recipe

Moist & fluffy Banana Peach Muffins are a great breakfast that comes together quickly and easily. Muffins are from the quickbread family and do not require heavy mixing using a hand-held mixer as in a cake or cupcake. If you want to make them into vegan banana muffins or gluten free banana muffins, read on where I would highlight the substitues in the recipe below.

7th is here and time for our July Sweet Punch to be posted. In July, Sweet Punch Members got together to make a Strawberry Banana Muffin inspired by an amazing online resource on everything about baking – Joy of Baking. To all the food bloggers this site needs no introduction and has come to our rescue or aid on innumerable occasions.

Since this is not a season for fresh strawberries, at least in Pune (the reason I write ‘at least’ is that I see many bloggers posting recipes of fresh strawberries or frozen ones in this season) I had two substitutions to make – one to make the recipe eggless & second to replace strawberry with another fruit. Substituting strawberry with nuts would have been easier but I kept 2 fruits in the recipe and finally chose peach as my second fruit as it was fresh & readily available.

Egg Substitution in Eggless Banana Muffin Recipe

For egg substitution in eggless muffin recipe, more deliberations were required. I realized that eggs are used for their binding properties in muffin cake and the most common substitutes were either banana, apple sauce, flax seed egg, or tofu. Banana was already an ingredient and I didn’t want an overdose of it by adding it as a substitute as well in my Banana Muffins. The use of apple sauce would make it too fruity – apple, banana & peaches. I discovered flax seed eggs taste best in a nutty recipe and I may not appreciate the flavor otherwise. Tofu is out for me as I avoid consuming products made from soy. So this left me with hardly any options.

Just like we made this into a delicious eggless banana muffin, it can be easily converted into gluten free banana muffins or vegan banana muffins. Read on to know how…

So what did I use as an egg substitute in banana muffins?

After much deliberation, I decided to use starch as a replacement. Starch in most cooking recipes is used as a binding and thickening agent. So I decided to use that myself. I substituted 1 egg with 2 Tbsp cornstarch + 2 Tbsp warm water + 1 tsp oil.

Lastly, I had to reduce the quantity by 1/2 as I had only 8 muffin cups, and that too of different sizes – this is a purchase I made when I had no knowledge of baking and had gone on a shopping spree. Please don’t laugh at my naiveté or stupidity. ;)

Gluten-Free Banana Muffin Cake is my next love!

I love being part of Sweet Punch as I learn so much in every bake – this time I learned the basic difference between a cupcake & a muffin – more specifically the difference in making the batter. As a layman I assumed them to be similar in making. I feel so enlightened from my ignorance! :D

How Did the Eggless Banana Peach Muffins Taste?

These Whole Wheat Banana Peach Muffins came out great with delicate flavors of banana, peach & cinnamon. They were soft, moist & just the right bit chewy. These muffins were perfect eaten warm for breakfast with a hot cuppa of coffee.

I sprinkled some chocolate chips on top to prop up for my first photo shoot. I was desperate for revamping my photography skills & I set myself to task. V googled and suggested a Food photographer in Pune – Ronit Dalvi. He doesn’t conduct classes but he very graciously agreed to teach me the basics and help out as and when I require. If I do a ‘before & after’ project, you will see what a tremendous difference this 1 class gave me. The best part of the deal was Ronit teaching me for an even more risky fee – my food :) He asked to be fed what he helps in shooting and I happily obliged! God bless him! I want to acknowledge & thank him through this post.

Print Recipe

Banana Peach Muffins

Eggless or Vegan Banana Peach Muffins are a great breakfast which comes together quickly and easily. Muffins are from quickbread family and do not require heavy mixing using a hand-held mixer as in a cake or cupcake.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Baking, Breakfast

Cuisine: Vegetarian

Keyword: Bakery, cupcake, eggless

Servings: 12 muffins

Ingredients

• 150 gram all purpose flour replace it with same amount of gluten-free flour to make it gluten-free
• 55 gram unsalted butter softened, replace it with same amount of vegan butter to make it vegan
• 2 tbsp cornstarch+2tbsp warm water+1tsp olive oil to replace 1 egg
• ½ tsp vanilla extract
• 1 large ripe banana mashed
• ½ cup peach peeled & pureed
• 100 gram brown sugar replace it with same amount of organic cane sugar to make it vegan
• ¾ tsp baking powder add ¼ tsp baking powder to make it gluten-free
• a pinch baking soda
• ½ tsp cinnamon powder
• ¼ tsp salt
• ¼ tsp xantham gum use only if making gluten-free muffins

Instructions

• Pre-heat the Oven to 170 °C. Line the muffin tray. Since I had individual muffin cups, I greased them and put them in my baking tray. I didn't use liners.
• In a saucepan, melt the butter & allow to cool too room temp.
• Mix together cornstarch, warm water & oil in a small bowl. Keep aside.
• In a medium bowl, whisk together cornstarch mixture, vanilla essence, banana & peach.
• Add the melted butter & stir to combine.
• In another large bowl, combine together flour, sugar, baking powder, baking soda, cinnamon & salt.
• Add the wet ingredients to the dry ingredients and stir only until they are just combined. Overmixing the batter results in tough muffins.
• Divide the batter evenly in cups and bake for about 20 mins. Transfer to wire rack to cool completely.

Notes

For making the recipe gluten-free follow the below substitutions:

• replace all-purpose flour with same amount of gluten-free flour to make it gluten-free
• increase ¼ tsp baking powder to make it gluten-free
• add ¼ tsp xantham gum to make gluten-free muffins

For making the recipe vegan follow the below substitutions:

• replace butter with same amount of vegan butter to make it vegan
• replace sugar with same amount of organic cane sugar to make it vegan