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.
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
- 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