Eggless Strawberry Jam Muffins Recipe | How to Bake Strawberry Jam Muffins | Eggless Bakes

Eggless Strawberry Jam Muffins #Recipe

These eggless strawberry jam muffins are one of the easiest things to bake. If you like to enjoy the flavour of strawberries, even after the season is long gone, this is one way - use good quality strawberry jam for making these for best taste.

My life has been doldrums past few days. Both my maids are on extended leave and I am just managing to keep my sane doing all the household chores and managing my super active toddler. I am just so thankful that school are open now and that I have at least 2 hours in a day when I do not have to multi-task. One of the consequences of my maidless life is that my blog has suffered from lack of attention. This recipe for strawberry jam muffins which I had to post before 15th of this month is finally seeing the light of the day today.

This recipe is a part of the Recipe Swap Challenge where I was partnered with Priya who blogs at Priya's Versatile Recipes. Choosing one recipe from her blog is a challenge in itself - she perhaps has more than 1000 recipes posted on the blog. But, finally, I settled for these Blueberry Jam Muffins as I was in a mood to bake something and I had some strawberry jam that needed to be used. It is a simple fuss-free recipe that is almost failproof. Try it and I am sure, you will not be disappointed.

Eggless Double Chocolate Muffins | How to Bake Eggless Double Chocolate Muffins from Scratch

This recipe for eggless double chocolate muffins has been long due. It has been sitting in my drafts for some months now. Since I have been somewhat occupied with a new project, this food blog of mine is suffering from some lack of attention. Half of the first month of the new year 2018 has elapsed and nothing had been posted here till now. I decided that I need to do the needful today and this recipe from my drafts has come to my rescue.

This recipe is a simple one and it is a healthy one as there has been no use of refined flour. I have used regular sugar, but you can go ahead and use brown sugar to make it even healthier and guilt-free. They go well with a cup of coffee. So, if you are planning a meet up with friends over coffee, this is one recipe you can try.

No Bake Dates & Nuts Brownies | No Bake Brownie Recipe

No Bake Dates and Nuts Brownies. #Recipe

No Bake Dates and Nuts Brownies is the answer if you are looking for a healthy and quick snack to munch on.

I had long wanted to try a no-bake brownie. But, being an ardent chocolate lover I had my doubts if such a brownie will be worth the try.

Well, we will never know about it unless we try. So for the 3rd day of the blogging marathon under the 'brownie theme,' I decided to try yet another version of our beloved brownies - No Bake & Raw Dates and Nuts Brownies.

I used this recipe as an inspiration to come up with my version. I didn't use chocolate ganache as I wanted to make it as healthy as possible. 

Let's check the recipe:

No Bake Dates and Nuts Brownies.

Ingredients:

1 cup dates, pitted and halved
1/2 cup almonds
1/4 cup walnuts
2 tbsp cocoa powder
1 tbsp Bournvita powder (optional)

Process:

1. Line a 6 inch tin with parchment paper and set aside.
2. In a blender jar, add the pitted dates and blend it till it looks like a fudgy mess. Take it out into a large bowl.
3. Now finely powder the almonds in the same jar, followed by walnuts. I then added them together again in the blender jar together for a quick mix.
4. Add it to the bowl again, add cocoa powder and bournvita powder (if using). Using a spatula mix it and then tip it into the parchment-lined cake tin.
5. Spread it evenly and press it to get an even surface. Dust some cocoa powder or bournvita powder over the set brownies.
6. Let it sit for 10 minutes and then slice it. They are ready to devour.

Here are my thoughts on the No Bake Dates & Nuts Brownies

1. For those looking for really healthy brownies, it is a good choice. You can alter the quantities of nuts to suit your taste. Walnuts might give a slightly bitter taste in the end. So, you can use just 2 tbsp of it or skip altogether.

2. I think they tasted best after a day. The first day they tasted like dates and nut bar. But, on the second day, the flavour of cocoa was more pronounced giving it a good chocolatey taste.

3. If you want to make it more decadent, go ahead and cover the brownies with a layer of chocolate ganache. Or you might add some ganache into the dates and nuts mix. In that case, you might have to let the set brownies rest for a while before you slice to get neat slices.

Want to try some other brownies? I have got you covered. Check these recipes.

Eggless Nutella Brownies

Eggless Chocolate Brownies

Eggless Fudge Brownies

One Bowl Eggless Brownies

Sinful Eggless Walnut Brownies

3 Minutes Microwave Brownies

Thank you for stopping by! Cheers!

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Bourbon Biscuit Brownies | Easy Bourbon Biscuit Brownie Recipe

Bourbon Biscuit Brownies #Recipes

These Bourbon Biscuit Brownies are perfect for days when you have a sudden urge to have brownies, but do not have any ingredients on hand to bake it? Or maybe you want to bake a brownie but do not have the time to follow a super lengthy recipe.

If you have ever faced such a situation, then this recipe will come to your rescue. For the 2nd day of my brownie theme Blogging Marathon, I decided to post this quick-fix brownie recipe. With just a handful of ingredients making brownies this way is a breeze.

This is cheat's version where bourbon biscuits are used as a vital ingredient – no need for additional flour, sugar, or butter. Looks too good to be true, try the recipe yourself.

Bourbon Biscuit Brownies

Ingredients:

200 grams Bourbon biscuits

50 grams digestive biscuits

2-3 tablespoon Bournvita powder
1 tbsp cocoa powder

About  ¾ cup +2 tbsp milk

1 tsp plain Eno Fruit Salt 

Butter or oil to grease the pan

Process:

1. Preheat the oven to 180 C. Grease an 8” square cake tin and line it with parchment
2. In a mixer jar, add the broken digestive biscuits, bourbon biscuits and churn it into a powder.
3. Take a large bowl and tip in the biscuit powder, add Bournvita powder, cocoa powder, and stir. Add milk little by little and whisk to get a smooth batter.
4. Add the Eno Salt to the batter and give it a quick stir. Pour the batter into the prepared tin and bake in the preheated oven for 20-25 minutes.
5. When baked, insert a skewer in the middle to see it comes out clean.
6. Take it out of the oven and let it cool down for 10 minutes. You can then lift the brownies out of the pan along with the parchment.

6. Once, the brownie has cooled down to room temperature, slice it into squares and serve with a generous drizzling of chocolate sauce.

Notes:

1. These brownies are not intensely chocolatey. So, it is best to serve them with a drizzle of chocolate sauce.

2. You can also add 1/2 cup choco chip or chocolate chunks in the batter for an intense chocolate flavour.

3. This recipe should also work with any other chocolate flavoured cream biscuits, like oreo, etc. Instead of digestive biscuits Marie biscuits or Milk Bikies can also be used.

Still, want to try making brownies the traditional way – check out some other recipes already posted here.

Eggless Nutella Brownies

Eggless Chocolate Brownies

Eggless Fudge Brownies

One Bowl Eggless Brownies

Sinful Eggless Walnut Brownies

3 Minutes Microwave Brownies

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Eggless Fudge Brownie with Beets | Eggless Beetroot Chocolate Brownies Recipe

Eggless Fudge Brownie with Beets. #Recipe

Eggless Fudge Brownie with Beets is a winner recipe. Quite healthy, easy to make and tastes quite awesome.

If there is one thing that can make me forget all about conscious eating and diet control – it is chocolate. There are times when I do control myself from having that extra piece of the chocolate bar. But, on most occasions, it has the better of me. That’s why I prefer not having any chocolate bars at home. Perfect solution, isn’t it?

The intense chocolate flavour in fudge brownies is perhaps one of the reasons why I prefer them over cake any day. Give me a slice of soft, dense chocolatey brownie and I will wander into my chocolate nirvana. When I saw Srivalli had listed a brownie theme in the 78th edition of the Blogging Marathon, I instantly chose it.

I have already tried a number of brownie recipes and have shared a couple of them here. Check out these

Eggless Nutella Brownies
Eggless Chocolate Brownies
Eggless Fudge Brownies
One Bowl Eggless Brownies
Sinful Eggless Walnut Brownies
3 Minutes Microwave Brownies

Yet, there are so many brownie variations that are on my to-do list. I have seen many brownies with chocolate and beetroot combination doing rounds on the internet. So, I decided to try it myself. I used this recipe for fudge brownies as a standard and tweaked it to come up with this recipe. 

After having a slice of these beetroot fudge brownies, I realized beetroot and chocolate is a winning combination. There is no trace of any beetroot flavour. Unless you tell anyone, no one will ever make out this secret ingredient in the recipe. I used wheat flour and oil in this recipe to make it even healthier. Check out my recipe below.

Eggless Fudge Brownies with Beets

Ingredients:

½ cup whole wheat flour or atta

¼ cup Maida or all-purpose flour

3 tbsp cocoa powder

1 tsp baking powder

1 tsp instant coffee

100 g dark chocolate

½ cup beet puree

½ cup powdered sugar + 2 tbsp brown sugar

¼ cup oil

¼ cup whisked yoghurt

¼ cup to ½ cup water

2 tbsp chopped walnuts

Process:

1. Line an 8” square brownie pan with parchment paper and set aside. Preheat the oven to 180 C.

2. In a large bowl add atta, maida, cocoa powder, coffee, and baking powder. Use a whisk to mix everything together. Set aside.

3. Chop the chocolate into small pieces and add it to a medium microwave-safe bowl. Microwave it for 1 minute so that it melts. Whisk it to get smooth melted chocolate. To it add oil and stir. Add sugar and stir it again. Now add yoghurt and beets puree and whisk it nicely.

4. Add this wet ingredients mixture to the dry ingredients mixture. Add ¼ cup water and whisk to make a smooth batter. If the batter looks thick, add another ¼ cup water. Pour the batter into the prepared tin and top it with chopped walnuts.

5. Bake in the preheated oven for 25-30 minutes. When done, a skewer inserted in the middle should come out clean.

6. Let it cool for 10-15 minutes before you can lift it from the pan along with the parchment paper. Slice and serve.

Notes:

1. To prepare beets puree, I pressure cooked 2 medium beets. When cooled, I peeled and chopped them and churned in a mixer jar to get the puree.

2. For fudge brownies, I prefer lining the tin with parchment. Since fudge brownies are quite soft and mushy, it is easier to lift the brownies out of the tin along with the parchment.

3. Slice them after the brownie has cooled a bit for neat slices.

4. You can do away with the maida in the recipe and add whole wheat flour or oats flour instead.

5. You can also double the beets puree and omit the yoghurt and half the water amount to get red looking brownies.

6. I had run out my regular powdered sugar, so I used 2 tbsp of brown sugar. You can regular sugar too.

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Red Velvet Mini Cakes | How to Bake Red Velvet Cake | Baking Recipes

Red Velvet Mini Cake #Recipe

These red velvet mini cakes are a perfect party dessert. They don't just look gorgeous, they taste awesome too. These are eggless to - so anyone can enjoy them.

Time flies fast. Just a few days back, we were all welcoming the New Year; and now the first month of the year is already heading towards its end. This post was supposed to be published to welcome the New Year, but somehow I just kept postponing it. As the saying goes better late than never; here I am with the much-delayed post.

For the frosting, I used the readily available soy-based whipping cream. For a more authentic red velvet cake, a mascarpone cream frosting is recommended. I had plans to prepare mascarpone cheese at home. But, due to lack of time, I dismissed the option; maybe some other time.

The Ultimate Eggless Chocolate Fudge Brownies | Best Eggless Chocolate Fudge Brownies Recipe | Brownie Recipes

The Ultimate Eggless Chocolate Fudge Brownies #Recipe

This is by far the best eggless chocolate fudge recipe. A simple recipe, no fancy ingredients, yet awesome results. If you are looking for that ultimate chocolate fudge brownies, this is the one for you.

If you have been a regular reader of my blog, you must know I have a weakness for Brownies. I have already posted a couple of brownie recipes here: Chocolate Brownies, Nutella Brownies, One Bowl Eggless Brownies. My all-time favourite of all these recipes is the first one. However, it is a cake-like brownie. I was looking for a nice fudge brownie recipe and looks like I have got a great recipe. If you love brownies you have to try this.

Also, check the notes below the recipe to get the best results.

Adapted from 100 best Vegan Baking Recipes by Kris Holcheck.

Eggless Chocolate Fudge Brownies

Ingredients:

1 cup AP Flour
1/4 cup cocoa powder
1 cup sugar
1/2 cup butter minus 2 tbsp, soft or melted at room temperature.
2 tsp baking powder
1/2 tsp salt
1/2 cup +2 tbsp yoghurt
About 3/4 cup water
1/2 cup chopped chocolate or choco chips, I used milk chocolate.
1 tsp vanilla extract

Process:

1. Preheat the oven to 180 C and line a 9x9inch brownie pan with parchment paper. Brush it with a little butter.

2. Sift flour, cocoa powder, sugar, baking powder and salt together.

3. In a separate bowl, whisk butter, yoghurt and vanilla together until well blended.

4. Add the dry ingredients to the wet ingredients in batches and stir. Add water in batches till you get a condensed milk-like consistency. Stir in the chopped chocolates.

5. Spread the batter evenly in the prepared tin and bake it for 35 minutes. A skewer inserted in the middle of the brownie will come out clean.

6. Let it cool down at least for 2 hours before slicing. You will get neat slices then.

7. Enjoy it warm with a scoop of vanilla ice-cream and chocolate sauce.

Notes:

- I have made this brownie a couple of times. First time I sliced it in just half an hour of cooling. The brownies didn't come out in neat slices. So, I make a point to bake it a day ahead for best results. Ideally, bake it in the evening, let it rest the whole night and have it next day.

- Do not skip adding chopped chocolates or choco chips, the melted chocolate adds another layer of taste and the gooey chocolate taste is awesome.

Thank you for stopping by! Cheers!

Double Chocolate Banana Muffins

A simple and easy double chocolate banana muffins recipe made with whole wheat flour. Perfect with a cup of coffee. Have a ripe banana lying around, you should definitely try this recipe.

For Egg less Bakes this month Gayathri chose this Banana Muffin recipe. The recipe had eggs and all bakers had to try out the eggless version. As I have already tried a variation of banana muffin, I decided to play with the flavours. So, I added some cocoa powder and some choco chips and for a healthier option used whole wheat flour and oil. The muffins came out very moist and the flavour of banana was not very overpowering.

Double Chocolate Banana Muffins:

Ingredients:

3/4 cup whole wheat flour
2 tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large banana mashed
3/8 cup sugar
4 tbsp oil
1tsp lemon juice
4 tbsp choco chips
3 tbsp yoghurt
3 tbsp water

Process:

1. Sieve all the dry ingredients and set aside. Coat the choco chips with 2 tbsp of the flour mixture.

2. Preheat the oven to 175 C. Line a six-hole muffin pan with muffin liners.

3. Make a hole in the centre of the flour mixture and add the mashed banana, oil, yoghurt and water and mix with a whisk. Add lemon juice and choco chips and stir with a spatula. The batter should not runny but of whipped cream consistency.

4. Bake at 180 C for 15-18 minutes. When done, a skewer inserted in the middle comes out clean.

5. Enjoy with a cup of tea or coffee.

Thanks for stopping by! Cheers!

Egg less Vanilla Cake (With Condensed Milk and Coke)

It has been a while since I shared a cake recipe here. I do bake often but not all get posted here. I had clicked these pictures quite a while back. Only now it is making its way to this space. When ever I have a cake craving, it is usually for chocolate cake or a brownie. But, DH loves plain vanilla cake. So, when ever he requests me for a cake, it is plain vanilla only. Anything else should come with an icing.

I make the plain vanilla cake in a couple of ways, sometimes with yogurt, sometimes with vinegar. But, my favorite way is with condensed milk. So, if I have condensed milk can at home, I go this way.
There are many recipes floating around the web for a cake with condensed milk. Even, I remember my mom making  cakes with condensed milk. I can say it is the most traditional way of making egg less cakes. For the liquid content of the cake, I like to use coke or soda water. It really makes a difference to the texture of the cake. However, it can be replaced by milk or water if you don't have aerated cold drink at hand.

Eggless Vanilla Cake (With condensed milk and coke)

11/2 cup AP Flour
2 tsp baking powder
1 tsp baking soda
1/2 cup soft butter
1 tin sweetened condensed milk (400gm)
2/3 cup coca cola at room temperature.
2 tsp vanilla extract

Butter and flour for greasing and dusting the pan

Process:

1. Preheat the oven at 180 C. Line a 9" square tin. Please note that baking time may vary if you choose a smaller or larger tin. So, adjust accordingly.

2. Shift the flour, baking powder and baking soda twice. Set aside.

3. In a large bowl whip the condensed milk and butter till the mixture is creamy.

4. Add the flour mixture to the creamed mixture in 2-3 parts. Keep stirring while adding flour mixture. Add the coke in the end and whisk for another 2 minutes. The batter will have a pouring consistency.

5. Pour the batter in the prepared tin and bake it in the preheated oven for 15 minutes at 180 C. Then lower the temperature to 160 C and bake for another 25- 30 minutes.

6. The cake is done when a skewer inserted in the middle comes out clean. Cool for at least 15 minutes before turning the cake out of the tin. Slice and enjoy!

Notes:

1. Add the aerated drink at the end only and be fast in pouring it into the greased pan and get baking.

2. Aerated drink can be replaced by room temperature milk or water. But, I find aerated drink gives a lighter texture to the cake.

3. If you are using a smaller pan, it make take longer to bake it. Similarly, if using a larger pan, it will get baked quicker. So, adjust accordingly and keep an eye.

Linking it to Bake Fest #6. This event is the brain child of Vardhini.

Thank you for stopping by. Cheers!

Baked Crispy Onion Rings

 For Blog Hop Wednesday this month, I am paired with Harini of Tamalapaku and among all the variety of dishes that are there on her blog, I chose these Baked Crispy Onion Rings. To know more about Blog Hop Wednesdays check this. To see what other blog hoppers are up with see this.

 

Ingredients:

1 Large Onion sliced in rings. I used the white variety.

For the coating batter

2-3 tbsp AP Flour

1 tsp corn flour

A generous pinch of salt

1/4 tsp apple cider vinegar

1/4 cup water

For coating the onion rings

Bread Crumbs, as needed (I used 2 multigrain bread slices, toasted them and churned them to crumbs)

1 tsp oil

1/4 tsp Italian dried mixed herbs

1. Preheat the oven at 200-220 C. Line a baking tray with parchment paper. Set aside.

2. Mix all the ingredients for making the batter and add water and whisk till there is no lump.

3. Mix the bread crumbs, seasoning and oil and rub with your fingers.

4. Dip a onion ring in the batter and then coat it with the crumbs and place them in the lined baking tray. Do the same with all the onion rings.

5. Bake them for 15 minutes, turning them once after 7-8 minutes to ensure they are uniformly crisp.

6. Serve with tomato ketchup or sweet chili sauce or enjoy with a cup of tea.

Notes:

1. I used multigrain bread crumbs as I had them at hand. But, I think using regular bread crumbs will be better for taste.

2. Instead of bread crumbs, I think coarse semolina should also work fine.

3. Do not slice the onion too think or they will burn while baking.

Only disadvantage of this recipe is that, one has to be patient while making them. It is simple enough but baking the rings is time consuming. But, on the brighter side, they are really low fat and you don't have to worry about having eaten too much of them.

Thank you for stopping by! Cheers!

Eggless Molten Lava Chocolate Cake Recipe | How to Bake Eggless Molten Lava Chocolate Cake | Valentine Day Recipes

Eggless Molten Lava Chocolate Cake #Recipe

Eggless Molten Lava Chocolate Cake is a perfect dessert to please your valentine. A warm chocolate cake that oozes chocolate lava - ah, pure bliss.

February is associated with love often and why not when Valentine's day falls in this month. We are not valentines-day-kind-couple and do not fuss over it too much. The only thing I like to do on this day is to bake a special cake. When it comes to cakes, DH, who is otherwise an ardent chocoholic, loves vanilla flavoured ones and I prefer chocolate! So, I am still in a dilemma what to make but I have my eyes on this one, maybe I can combine vanilla and chocolate in one!

I made this molten lava cake a few days back when I was craving for a chocolatey dessert. Paired with a scoop of vanilla, it was awesome. If you want to make something simple yet delicious, try this simple recipe this Valentine's Day.

I first came across this recipe while watching Master Chef India. I didn't make a note of it at that time but later found the video on you-tube. I have tweaked the recipe a bit and have halved the recipe to yield 2 servings.

Eggless Molten Lava Chocolate Cake 

Ingredients:

1/2 cup All Purpose Flour / Maida
2 tbsp cocoa flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4cup yoghurt
1/4 sugar
1/4 cup melted butter
1/2 cup milk
3 tbsp chocolate chopped.
1/2 tsp vanilla extract.

Process:
1. Grease 2 ramekins and dust it with flour.
2. Sieve the flour. baking powder, baking soda and cocoa powder together and set aside.
3. Mix butter, sugar, yoghurt and vanilla extract, till well incorporated.
4. Now add the flour mixture into the butter mixture half at a time. Add milk and whisk to get a smooth batter.
5. Fill the ramekins a little less than half and place the chopped chocolates in the middle of the batter equally. Now cover it with the remaining batter, filling it a little lower than the brim. I still had some batter left and I poured it into a small greased ramekin.
6. Bake in a preheated oven at 180 C for 13-15 minutes.
7. After removing it from oven, wait for 10 minutes and let it cool, run a knife around the edges of the ramekins and invert it on a plate. Chocolate lava will ooze out! Serve with vanilla ice cream.

Note: 

Do not be too generous with chocolate, otherwise, you will end up with too much of lava and the cake will not come out of the ramekin. I had done that when I had baked it for the first time :-)!

 

Linking it to Srivalli's Chocolate Mela,  Vardhini's Sweet Love, Sizzling Tastebuds' Valentine Fest Served with love, Valentine day special at Annzcafe and Radhika's Lets Cook - Sweet Something

Thank you for stopping by! Cheers!

Coffee and Chocolate Pudding (Eggless) | How to Make Coffee and Chocolate Pudding | Chocolate Recipes

Coffee and Chocolate Pudding #Recipes

Coffee and Chocolate Pudding is a self-saucing dessert. It is chocolatey (quite evident), gooey and almost tastes like a fudge brownie.

I had somehow missed the mail from Divya about the November Sweet Punch but as the time came emails were pouring into my inbox with links from bloggers who participated in the punch this month. The first thought that came to my mind that maybe I was thrown out of the group for not participating in the event for the last 2 consecutive times. But, then I scanned my emails and found the original mail from Divya which I had probably inadvertently missed. Baked pudding is something I had not tried yet and I was very tempted to try it as soon as I saw beautiful pictures floating around in the blog world. And I did give it a try and it came out great!

The recipe chosen for the month is Coffee and Chocolate Pudding from here. I have used only a quarter of the measurements given to get 2 medium size servings. Also, I replaced the egg used in it with yoghurt and a pinch of baking soda. The result was awesome! The pudding when warm was gooey and saucy. I had mine with a generous scoop of Vanilla ice cream and a drizzle of chocolate sauce. A chocolate lover can't ask for more!

Coffee and Chocolate Pudding

Serves 2:

Ingredients:

1/4 cup flour
1/2 tsp baking powder
1 tsp cocoa
Pinch salt
3 tbsp brown sugar
2 tsp butter, melted
2 tbsp milk
1 tbsp yoghurt
A generous pinch baking soda
2 tbsp hazelnuts, chopped.

For the topping

2 tbsp brown sugar.
2 tsp cocoa
1/2 tsp instant coffee powder mixed with 1/4 cup of water.

Process:

1. Preheat oven to 180°C.
2. Sift together dry ingredients.
3. Stir in butter, milk, yoghurt, baking soda and hazelnuts until well combined.
4. Spoon batter into 2 greased ramekins.
5. Sprinkle with brown sugar and cocoa then pour over coffee but do not stir.
6. Bake for 20 minutes.
7. Serve with vanilla ice cream and chocolate sauce if you like.

Thank you for stopping by! Cheers!

Eggless Strawberry Banana Muffins | How to Make Eggless Strawberry Banana Muffins From Scratch | Recipe

An easy recipe for eggless strawberry banana muffins. These muffins are full of flavours and are a great accompaniment to a cup of coffee. 

I am really excited to be able to participate in the August Sweet Punch. I hope it is going to be a regular affair on this blog from now on. This month Ria chose Strawberry Banana Muffins from the Joy Of Baking site. To tell you the truth, I was a bit apprehensive about the combination of Strawberry and Banana. I have used bananas in making chocolate cake. It has a mild banana flavour but I was not sure how I would like a prominent banana flavour muffin. So, I went for making a small batch and hence halved the quantities as given in the original recipe. Also, I had to make it eggless. The results were good and I really enjoyed the moist flavourful muffins.

Strawberry Banana Muffins Recipe: 

Yields 9 regular sized muffins
Ingredients:

1/4 cup butter, melted
1/4 cup yoghurt+1/4 cup water+1/4 tsp baking soda ( To replace 1 egg)
About 1/4 cup water
1 teaspoon pure vanilla extract
1 large ripe banana, mashed (about 1/2 cup)
1/2 cup fresh strawberries (cut into bite-sized pieces)
1 1/8 cups all-purpose flour
1/8 cup dark brown sugar
1/4 cup granulated sugar
3/4 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt




Process:

1. Preheat oven to 180 C. Place the oven rack in the centre of the oven. Line the muffin pan with paper liners.

2.In a saucepan melt the butter and let it cool down to room temperature.

3. In a medium-sized bowl whisk together the yoghurt, water, baking soda, vanilla extract and mashed banana. Add the melted butter and stir to combine.

4. In another large bowl combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. (This helps to prevent the berries from sinking during baking).

5. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.

6. Divide the batter evenly among the muffin cups using an ice cream scoop. I got 9 with these measurements.

7. Place them in the preheated oven and bake for about 20-25 minutes. They are done when a skewer inserted in the middle comes out clean.

8.Transfer to a rack and let it cool. Enjoy with a hot cup of coffee.

Interested in checking out something else as well, these recipes might interest you:

Double Chocolate Banana Muffins
Eggless Double Chocolate Muffins

Thanks for stopping by! Cheers!