How to Make Any-night-of-the-week Oil and Egg-Free Soy Milk Banana Muffins
Hello everybody, it is Drew, welcome to our recipe site. Today, we're going to prepare a distinctive dish, How to Prepare Ultimate Oil and Egg-Free Soy Milk Banana Muffins. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Oil and Egg-Free Soy Milk Banana Muffins, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Oil and Egg-Free Soy Milk Banana Muffins delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Oil and Egg-Free Soy Milk Banana Muffins is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few ingredients. You can have Oil and Egg-Free Soy Milk Banana Muffins using 7 ingredients and 6 steps. Here is how you cook it.
I wanted to eat an oil-free banana muffin, so I made these.
These are so easy to make. There are really no hints. You could also make these with all cake flour or all bread flour and they will still come out tasty. The muffins in the photo were made with all cake flour. It doesn't matter how big the banana is. (This time, I used a 135 g banana.) It also tastes yummy if you add diced banana into the batter. Recipe by Meifan
Ingredients and spices that need to be Get to make Oil and Egg-Free Soy Milk Banana Muffins:
- 110 grams ☆Cake flour
- 35 grams ☆Bread (strong) flour
- 2 tsp ☆Baking powder
- 3 pinch ☆Salt
- 1 medium Banana
- 4 tbsp Maple syrup
- 100 ml Soy milk (milk or water)
Instructions to make Oil and Egg-Free Soy Milk Banana Muffins
- Place the powdered ☆ ingredients into a large bowl and mix around and around with a whisk. Preheat the oven to 180℃. Slice the banana into 3 mm thick slices and set aside 6 slices to use as decoration.
- Put the bananas into a bowl and mash them. Stir with a whisk until they become creamy. Add the maple syrup and soy milk. Mix until smooth.
- Add the Step 2 banana mixture to the powdered ingredients from Step 1 all at once. Use a rubber spatula to roughly mix them in.
- Pour the batter into the parchment paper-lined muffin tin. Top with the bananas set aside for decoration.
- Bake for 25 minutes in an oven preheated to 180℃ and they're done.
- (If you are making these without maple syrup) Add 60 g of raisins and change to soy milk to 150 ml. They will look like this when cut. These muffins are great for those who enjoy a simple taste. They're also great to serve as snack for small children.
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