Quick, Easy and Eggless Banana Muffins with Yogurt
Make these delicious and moist banana muffins that are perfect for kids party snacks and for using up your pantry bananas. That’s two things crossed from your to-do list!
Servings: 4 people
- 140 grams All Purpose Flour
- ½ tsp Baking Soda
- Pinch Salt
- 100 grams Powdered Sugar
- 120 grams Leftover Yogurt
- 1 tsp Vanilla Essence
- 30 ml Vegetable Oil
- 1 overripe Banana (40 gms)
- 1 tbsp Vinegar
Preheat the oven at 180 degree Celsius for 10-12 minutes.
Mash the banana with a fork and keep aside.
Beat the yogurt, sugar and oil together with a hand whisk until they combine.
Add the mashed banana and vanilla essence to it.
Sieve the remaining dry ingredients and make a well in the center.
Add the wet ingredients and combine until just mixed.
Put in the vinegar at the very end and combine well. The batter will be thick. Do not add water.
Fill the muffin liners till the ¾ mark and bake for 20 minutes at 330°F/170°C