Banana Peach Muffins

Eggless 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.

7th is here and time for our July Sweet Punch to be posted. In July, Sweet Punch Members got together to make Strawberry Banana Muffin inspired from 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, atleast in Pune (the reason I write ‘atleast’ 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 decided to keep 2 fruits in the recipe and finally chose peach as my second fruit as it was fresh & readily available.

For egg substitution more deliberations were required. I realized that eggs are used for their binding properties in muffins and most common substitutes were either banana, apple sauce, flax seed egg or tofu in them. Banana was already an ingredient and I didn’t want an overdose of it by adding it as a substitute as well. Use of apple sauce would make it too fruity – apple, banana & peaches. I discovered flax seed eggs tastes 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 soya. So this left me with hardly any options.

After much deliberations, 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 muffins cups and that too of different sizes – this is a purchase I made when I had no knowledge of baking and had gone a shopping spree. Please don’t laugh at my naiveté or stupidity. ;)

I’m loving being part of Sweet Punch as I get to learn so much in every bake – this time I learnt 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

These 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 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 tremendous difference this 1 class gave me. The best part of the deal was Ronit teaching me for even more risky fee – my food :) He asked to be fed what he helps in shooting and I happily obliged! God bless him! I would like to acknowledge & thank him through this post.

Print Recipe

Banana Peach Muffins

Eggless 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 mins

Cook Time20 mins

Total Time30 mins

Course: Baking, Breakfast

Cuisine: Vegetarian

Keyword: Bakery, cupcake, eggless

Servings: 12 muffins

Ingredients

• 150 gram all purpose flour
• 55 gram unsalted butter softened
• 2 tbsp cornstarch+2tbsp warm water+1tsp oil to replace 1 egg
• ½ tsp vanilla extract
• 1 large ripe banana mashed
• ½ cup peach peeled & pureed
• 100 gram brown sugar
• ¾ tsp baking powder
• a pinch baking soda
• ½ tsp cinnamon powder
• ¼ tsp salt

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.