Thursday, March 12, 2015

Banana Muffins, Eggless


A warm muffin can make a morning and these Eggless Banana Muffins may do just that. The blended banana permeates the moist cake with a surprisingly light cinnamon finish. Eaten fresh from the oven or cooled to room temperature, a dollop of butter will pair perfectly but is certainly not necessary. Good luck keeping people at bay, as these treats will surely disappear from any tray. Enjoy!!

Servings: 9 large
Prep Time: ~15 min

1 1/2 Tsp Yeast, rapid-rise
1 Tbsp Warm Water
1 Tsp Sugar
1 1/4 Cup Sugar
3 Bananas, medium, ripened, puréed
1/2 Cup Buttermilk
1/2 Cup Butter, unsalted 
1 Tsp Baking Soda 
2 Tsp Cinnamon, ground 
1 1/2 Cups All Purpose Flour
1 Cup Oats, rolled + 1/4 Cup to spinkle
1/2 Tsp Salt

Preheat oven to 350 degrees.

In a large mixing bowl, lightly stir the yeast, warm water, and sugar until foamy. Fold in the remaining ingredients and spoon into a lightly greased large muffin until slightly above halfway (~approx. 9 servings). Sprinkle the tops with the remaining rolled oats. Bake at 350 degrees for 25 minutes, or until an inserted knife comes out clean. Set aside to cool.

Nutrition Info (1 Muffin): (Coming Soon!!)
Calories , Total Fat: g, Sat. Fat: g, Cholesterol: mg, Sodium: mg, Carb: g, Fiber: g, Sugars: g, Protein: g

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