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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
Servings: 10


  • 150 gram all purpose flour
  • 55 gram unsalted butter softened
  • 2 tbsp cornstarch+2tbsp warm water+1tsp oil to replace 1 egg
  • 1/2 tsp vanilla extract
  • 1 large ripe banana mashed
  • 1/2 cup peach peeled & pureed
  • 100 gram brown sugar
  • 3/4 tsp baking powder
  • a pinch baking soda
  • 1/2 tsp cinnamon powder
  • 1/4 tsp salt


  • Pre-heat the Oven to 180 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.