Eggless Banana Strawberry Muffins

In this festive season, I am adding another category of food to my blog, which is “Baking”. Though I am not an expert in baking but I am sure my recipes will give YUMMY results :). Based on my experience, as a beginner, mantra of baking is to follow the recipe and instructions strictly.

The idea behind this recipe is to consume overripe bananas in most yummy way i.e. “Eggless Banana Strawberry Muffins”.

Eggless Banana Strawberry Muffins


½ cup Melted Unsalted Butter (at room temperature)
½ cup Yoghurt/Curd
1 tsp Vanilla Essence
1 cup Mashed Banana (About 2 large size)
1 cup Chopped Strawberries
2½ cup All Purpose Flour
1 cup Golden Brown Sugar
1½ tsp Baking Powder
½ tsp Baking Soda
½ tsp Cinnamon Powder
½ tsp Salt


Preheat the oven to 350F/180C for 15 minutes. Line a muffin tray with paper liners and spray it lightly with non stick cooking spray. In a bowl, stir together the yogurt, mashed bananas, vanilla essence and then add sugar, melted butter and stir again. In another bowl, sieve the other dry ingredients to avoid any lumps and along with strawberries, mix it with the wet ingredients and stir until its completely mixed.

Fill each muffin cup with the batter using an ice cream scoop. Bake it for 20-25 minutes, check by inserting toothpick in the center of muffin and if it comes out clean then muffins are baked, if not then continue the baking. Once baked, remove the muffin pan from the oven and keep it on a wire rack to cool. Your Muffins are ready to eat…..

Note: Above ingredients are for 12 Muffins. The above recipe is adapted from Madhuram’s Eggless Cooking.


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