Published: · Modified: by Radhika · This post may contain affiliate links · 41 Comments
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Eggless Apple Banana Muffin Recipe. These delicious, healthy muffins are loaded with the goodness of both apples and bananas and have no eggs or butterin them.
You can enjoy them either for breakfast or as a quick snack on the go and enjoy the goodness of fruits at the same time.
The muffins were a result of the over ripe bananas that were breathing their last and a lone apple which no one wanted to eat.
So I ended up making these muffins to send it for my kids snack time at school.
You need not have to take out your stand mixer for rustling up these muffins and no muscle power is also needed as the batter just comes together beautifully.
Apart from the fruits you can also add chopped nuts, tutti frutti or chocolate chips to jazz up these muffins which I’m sure will make your kids very happy.
The yogurt added to the muffin batter provides the much needed moisture to keep it soft and moist even when stored at room temperature.
Instead of muffins, you can also bake the batter in a bread tin as a quick bread and slice them easily to serve for breakfast. Just drizzle them with melted chocolate on top or smear some Nutella and you are good to go with a healthy breakfast treat for your kids.
Points to note before baking eggless apple banana muffin:
1. I used 2 large “Robusta” variety of banana and 2 medium size fuji apples.
2. If you want to use an egg, then reduce the vegetable oil by ¼ cup and replace with an egg.
3. Instead of using blender, you can also do this by hand using a whisk, but I used a blender to get even, smooth batter.
4. While the kids were okay with the sweetness of the muffins, I felt that it was a tad bit too sweet, so I shall use only ¾ cup sugar from next time on.
5. These muffins work well with over ripe bananas enhancing the taste and flavor.
I just made 9 muffins with the paper tea cups and used the rest of the batter to make 1 big muffin by using a pudding mould.
Either way, you simply cannot go wrong with this recipe is all I can say and promise.
You can check out these Sourdough Eggless Oatmeal Raisins Muffin, Eggless Whole wheat bran apple muffins, Eggless banana walnut muffins and Spicy couscous muffins from the blog.
Eggless Apple Banana Muffin Recipe details below:
Recipe
Eggless Apple Banana Muffin Recipe | Eggless Muffins Recipes
Eggless Apple Banana Muffins Recipe that easy to make with no eggs and butter
4.50 from 4 votes
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Prep Time : 15 minutes mins
Cook Time : 25 minutes mins
Total Time : 40 minutes mins
Servings : 12 muffins
Course : Breakfast, Snacks
Cuisine : Continental
Author : Radhika
Ingredients
- All purpose flour – 2 cups or 240 gms
- Baking powder – 1 tsp
- Baking soda – 1 tsp
- Salt – ⅛ tsp
- Sugar – 1 cup or 200 gms
- Cinnamon powder – 1 tsp
- Bananas - 2 over ripe
- Apples - 1 cup chopped
- Yogurt or Curd - ½ cup
- Vegetable oil – ½ cup
- Vanilla extract – 1 tsp
Instructions
Sieve together flour, baking powder, baking soda, salt and cinnamon powder in a mixing bowl.
Roughly mash the banana with your fingers or with a fork and keep aside.
Peel, core and finely chop the apples and keep aside.
In a blender, add mashed bananas, yogurt, vegetable oil, vanilla extract and pulse at regular intervals till they all are combined well.
Transfer the blended mixture to a large mixing bowl.
Add sugar and stir well.
Add the flour mixture in 3 batches while mixing with a spatula.
Do not over do it but just mix till you do not see any flour patches.
Finally stir in chopped apples and mix to distribute evenly.
Pre heat the oven to 180 C / 350 F.
Grease a 12 muffin tray with oil.
I used paper cups and did not grease them.
Fill the cups with the muffin batter till they are ¾th full, leaving enough space for the muffin to rise while baking.
Bake for 25 – 30 mins or till a skewer inserted in the center comes out clean.
Take the tray out and let it come to room temperature.
Eggless Apple Banana Muffin are ready.
Enjoy either as a healthy breakfast filled with fruits or as a snack.
Tried this recipe?Mention @ticklingpalates or tag #ticklingpalates!
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Reader Interactions
Comments
Neelam
Hi Radhika ??
Thanks for sharing such a yummy recipe, I made the muffins they were so soft and delicious
Just a simple Q can we bake this recipe in a cake pan if yes the what would b the temperature ..
can I use dates or jaggery instead of sugar
Thanks alott for ur recipesReply
Radhika
Thank you for trying. If you bake in cake pan, then it will take 40 to 45 mins. Start to check after 30 mins. You can use brown sugar instead of white sugar.
Reply
Rachana Patel
Can I bake this recipe as a cake instead of muffins?
Reply
Yvonne Cortes
These are delicious! Just baked them and couldn’t resist the smell and had to eat one...amazing! I used 1/3 cup of unsweetened apple sauce instead of the chopped apples and added 2 tbsp of hemp seeds for some extra protein for my 1 year old son who is allergic to eggs. I can’t wait for him to enjoy this tomorrow morning.Reply
Radhika
Reading this makes me so happy. I hope your boy enjoyed it.
Reply
Savi
Excellent Recipe. I tried lots of variation also, using cranberries and orange, chia seeds, almond butter, spelt flour. All came out Excellent. Thank you for sharing this wonderful recipeReply
Shilpa
Whts the measurement of cup used like 200 ml 240 ml 250 ml
Reply
Darshana Shah
I tried your recipe...Muffins turn out Awesome.. Perfect recipe..Reply
Maheswari
Few days before I made this muffins thy are awesome perfect thank to shearing the recipe
Reply
Radhika
Hi Maheswari, Thank you for trying and your lovely feedback.
Reply
Jessica
Could you also add mango to these muffins too with apple bananas?
Reply
Radhika
Mango is a flavor that will clash with the other 2 fruits. So I would not recommend adding mangoes to these muffins.
Reply
Shalini
Hi Radhika, baked these muffins few days back...came out so soft, spongy n delicious...had replaced half of flour with whole wheat flour...will try fully whole wheat ones next time....thank u so much for this awesome receipe....
Reply
Radhika
Hi Shalini, You are most welcome. Thank you for for dropping by and giving your feedback. So happy to hear that it came out well for you.
Reply
Kristen
Made these for my 1yo who is allergic to eggs... he liked them and so did the rest of the family! I wasn't sure what to do about the "yogurt (curd)" so I just tried adding plain yogurt and it seemed to work out fine. I will definitely be making these again!Reply
Radhika
Hi Kristen, Glad to hear that your kid liked the muffins. It is plain yogurt only. Here we also call it as Curd. Thank you for stopping by and for giving your lovely feedback.
Reply
Shalini
Hi, sugar which u use in ur cupcakes receipe is granulated or powdered ?
Reply
Radhika
Please use granulated regular white sugar.
Reply
Shweta data
Hi...really liked the recipe..just wanted to know if we can use whole wheat flour instead of maida as i am baking it for my kid?
Reply
Radhika
Hi Shweta, yes of course you can replace all purpose flour with whole wheat flour.
Reply
sk
How long will these last? Will they last a week?
The earlier veg cupcakes I've made spoil in 2 days.
Reply
Radhika
They will last for a week and taste good for a week when refrigerated. If storing at room temperature consume within 2 days as we are not adding any preservatives for longer shelf life.
Reply
Pratima
Incredible results. The cakes turned out really soft, and very tasty. The aroma itself was tempting and delicious. Enjoyed making it! 😀
Ps. Could u suggest some glaze or decorating ideas? I tried dark chocochips. Would appreciate something more beautiful.
Reply
Radhika
yaaay.... thanks for the feedback Pratima. happy to hear that it came out well for you. You can melt the chocolate chips either over a double boiler or in a microwave and drizzle it over the muffins or you can also drizzle butterscotch or maple syrup.
Reply
Pratima
Incredible results. The cakes turned out really soft, and very tasty. The aroma itself was tempting and delicious. Enjoyed making it! 😀
Reply
Molly
Can't wait to try theses out do i need the yoghurt though xx
Reply
lindsey
For this recipe do I need the yogurt curd or can you leave it out or substitute it
Reply
Amisha
Heyy Radhika, awesome recipe.. will try out pretty soon..
A quick query? Did you bake in those papercups? or just used them to display?
M running short on cupcake liners, wanted to know if these could be possible alternatives!!Reply
Radhika
Hi Amisha, I baked them in the cups itself. I find that these cups work better and give consistent results than when compared to plain cupcake liners. Do let me know how it turned out for you once you try out these muffins.
Reply
Hobby Chef
Hi. will try this out for sure. copied the recipe.. 🙂
Reply
Mythili Rao
Hello Radhika! I baked these today and they turned out yum! Check mzdelights.bolgspot.in 🙂
Reply
Anonymous
Delicious. Great success with friend with egg intolerance. The rest of us didn't miss the egg.
Reply
Kavitha
That's one amazing recipe! Will definitely tr them.. Beutiful photographs.. and love the editing and texts even more! 🙂
Loved these paper cups / molds... Do you bake in them itself?Reply
Anupa Joseph (Palaharam)
Lovely muffins...Hand me one and it would be over in no time...Ahhh, I see a hand model there 🙂 nice clicks
Reply
divya
beautifully made.looks amazing.
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AparnaRajeshkumar
perfectly baked... tempting me to grab it immediately.
Reply
Sona - quick picks/pick quicks
wow !! loved it !! so perfectly baked.
Reply
Preetha Soumyan
Wow.... looks so tempting...and loved those in cups...
Reply
Weekend-Windup (John Paul)
I love Muffins, looks yummy. Thanks for sharing...
Reply
Priya Srinivasan
With all the fruits inside, definitely makes a scrumptious breakfast muffins!!! 🙂
Reply
anusha praveen
loved that last click. the hand model is awesome and are these the muffins that you were talking about?
Reply
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