Egg Less Blueberry Muffins

The little one at home tries to help out whenever I am baking since she happens to love the process. She exhibits the same enthusiasm while baking and relishing on those goodies. She feels very 'responsible' repeating the recipe instructions, putting together the ingredients and sieving the flour while helping herself with the edible stuff in front of her.
Though I try to stay away from butter / sugar calories, I happen to bake for the kids and especially based on her suggestions & interests. Most of the time, her vote is for chocolate chips and very rarely her preference changes. Today it happened to be berries and so these delectable, eggless blueberry muffins / cupcakes were made.

Ingredients for 12 muffins or a cake that fits 8x8 inch pan:
2 cups flour
2 tsp baking powder
6 Tbsp sugar (If making cupcakes / cake increase the quantity by 2 Tbsp)
1/2 to 3/4 cup blueberries
6 Tbsp melted butter / ghee
2 bananas, mashed
1 tsp vanilla (optional)
2 -3 Tbsp milk if needed



Baking:
1. Preheat the oven to 350 degree F. Place the liners in the muffin cups.
2. Sift the flour and baking powder. Mix the dry ingredients in a bowl. Then mix in the banana, oil, vanilla. If the mixture is dry, add milk as needed to form a batter of dropping consistency. Stir in the blueberries and divide the batter among the muffin cups.
3. Bake for about 35 - 40 minutes or until a toothpick inserted into the center comes clean.

Post a Comment