First Time Making Plant-Based Banana Muffins Recipe

I often bake but have never tried muffins. That's because at that time I always put off buying muffin molds.

Over time, I felt the universe was forcing me to buy those muffin molds. So on my birthday in August, I decided to buy Muffin molds.

Muffin molds are available. Time to experiment with recipes. I chose the Plant-Based Banana Muffins.

I have a lot of bananas in stock. So making Banana Muffins is something I have to practice often.

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Banana Muffins are also one of many people's favorite muffin recipes, for breakfast or just coffee/tea break time. We can add various toppings according to our taste. The most common is to add almond flakes.

In my recipe this time I use coconut cluster topping, a mixture of coconut flakes, and dried seeds.

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Because these muffins are eggless, so I use oil. I recommend you use coconut oil for a more fragrant and savory final result of muffins!

Let's get started!

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THE INGREDIENTS

• 225 grams of ripe bananas
• 150 grams of all-purpose flour
• 50 ml of coconut oil or vegetable oil
• 65 grams of sugar
• 2 tsp of baking powder
• 2 tsp of cinnamon
• 50g coconut/almond flakes or dried seeds for the topping

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HOW TO MAKE IT

- Step 1

Preheat the oven to 185 degrees Celsius while preparing the dough. Mash the ripe bananas using only a fork.

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- Step 2

After the ripe bananas are completely mashed, add the oil and sugar. Then mix well using a manual hand whisk.

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- Step 3

After mashed bananas, oil and sugar are well mixed, then prepare the dry dough.

Combine flour, baking powder, and cinnamon in a bowl. Stir well.

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- Step 4

Mix the dry mixture with the banana dough mixture. Stir well.

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- Step 5

Muffin dough is ready to be transferred to muffins molds. Don't forget to spray or grease the molds if you don't use baking paper. I use coconut oil to grease the muffins.

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- Step 6

Fill muffin molds with batter, about halfway. Don't overfill the muffins, because the muffins will rise later.

Since I only have 6 muffin molds, the rest of the dough I shape into cookies.

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- Step 7

Add toppings according to your taste. Here I use coconut flakes and dried seeds.

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- Step 8

Bake the muffins for 25-30 minutes or until the toothpick you inserted into the center of the dough is no longer sticky leaving the dough or coming out clean.

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- Step 9

Remove the muffins.

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Then remove them from the molds. Let it cool.

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- Step 10

Banana Muffins are ready to serve.

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HOW IS THE RESULT?

I am quite satisfied with my first try at making Banana Muffins. Plant-based dough without eggs is not bad. The texture remains soft and fluffy.

It's just that in this result, the shape is not very perfect because I think I put too little dough in the muffin's mold. Next time, I will try again, with a few different variants of ingredients.

The taste is according to my taste, not too sweet, and the smell is also very good. Banana and coconut blend. It's delicious!

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My advice, coconut oil or coconut flakes are something you can must adding for topping for muffins or cookies if you want a nice smell!

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Have you ever made Banana Muffins? What do you think of my Plant-Based Banana Muffins this time? I really appreciate your opinion.

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

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All Images Were Taken With iPhone 11.

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Best Regards,
Anggrek Lestari

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