Sunday, April 14, 2013

Eggless Banana Raisins Muffin

I have a problem when people start judging things by the way they look.

Poor bananas all ripped and ready to be eaten. Sure they don’t look appetizing sporting huge dalmatian spots but they are still firm which totally means, they can be consumed without wrinkling your nose.

But you'll have to close your eyes...

So a simpler way to get these out of anyone's sight before they crash land at the bottom of the bin is a Banana Raisin Muffins.

Perfect Sunday morning breakfast with coffee.

Straight out of the oven, posing for pictures while cooling on the rack.

Extra moist and crumbly, these were putting everyone in doubt about being egg-less. 

Recipe follows:

3/4 Cup All Purpose Flour
1/2 Tsp Baking Soda
1/2 Tsp Baking Powder
1/4 Cup Olive Oil
1/2 Tsp Pure Vanilla Extract
1/2 of 3/4 Cup Granulated White Sugar
2 Ripe Bananas
1/4 Cup Raisins


Preheat oven to 350 Degree F (180 degree C) and ready Muffin pan.

In a small bowl, whisk the flour, baking powder, baking soda.

In a large bowl mix Olive oil with Sugar and lightly whisk.

Add mashed bananas to the oil mixture alternating with dry ingredients. Add Vanilla and mix lightly until flour is wet.

Do not over beat.

In a small bowl mix Raisin with a tsp of flour. Mix with hands and add to the batter

With an ice-cream scoop divide the batter evenly into prepared pan and Bake for about 25 - 35 minutes or until toothpick comes out clean.

Let the muffins cool at the room temperature.


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