What is the secret to moist muffins?

How to Make Homemade Muffins Moist: Our Top Tips Tips to Make Homemade Muffins Moist. Keep Wet and Dry Ingredients Separately. Add All Flavorings Last. Consider Paper Liners. Don't Overfill the Muffin Cups. Check the Temperature of Your Oven. Test if Muffins Are Fully Cooked. Top Your Muffins with Flavor. More items... Aug 9, 2021

Why is my banana muffin hard?

Avoid overmixing your wet ingredients with the flour mixture as this will result in more dry, dense muffins instead of muffins with a moist crumb. Follow the other tips above for using overripe bananas for the best guarantee of moist muffins!

Is it better to use butter or oil in muffins?

Many muffin recipes use cooking oil instead of butter . Oil, being a liquid, distributes easily in the quick-mix batter and is readily absorbed into the baked muffin, producing a light non-greasy texture. Vegetable oil is ideal because its mild flavour doesn't compete with the main flavour of the muffin.

Should muffin batter be thick or thin?

Depending on what ingredients you're using, the batter will range from runny (like thin cake batter) to very thick (like drop-cookie dough). As a general rule, the thinner the batter, the lighter the muffins will be when baked . But don't be afraid to bake thick, gloppy batter.

Why did my banana muffins turn out gummy?

Check your oven to make sure it really is showing the correct temperature that you set it for and another thing is to make sure you only add in the amount of mashed up bananas that the recipe calls for. Sounds like you are not measuring properly to many bananas will make it gummy.

How do you keep banana muffins moist?

If muffins are left exposed, the moisture starts to leak from them and they dry out. To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well.

How do you moisten baked muffins?

Use a steamer Steaming is a great way to add moisture to past-their-prime muffins. And according to a TikTok user, you should also be steaming your muffins when you bake them since the hot air and steam allow more time for the centers to rise, resulting in tender and airy muffins.

Why are bakery muffins so much better?

The best bakery-style crumb muffins start with cake flour Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture . Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much. What is this?

Should you let muffin batter rest?

Rest the Muffin Batter The first, most hands-off way to make your muffins pop (literally) is to let the batter rest . Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

How do you keep muffins crispy and not soggy?

Store Muffins at Room Temperature This layer will help absorb excess moisture. Step two: Place muffins in a single layer on the paper towel. Step three: Then place another sheet of paper towel on top of the muffins. Step four: Finally place the lid on securely and store in a dry place.

Eggless Apple Banana Muffin Recipe - Tickling Palates (2024)

Published: Feb 18, 2014 · Modified: Jul 27, 2020 by Radhika · This post may contain affiliate links · 41 Comments

Jump to Recipe

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

Print Recipe Pin Recipe

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
July 21, 2022 at 9:51 am
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 recipes
Reply
- Radhika
  October 30, 2023 at 5:19 pm
  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
August 16, 2021 at 7:41 pm
Can I bake this recipe as a cake instead of muffins?
Reply
Yvonne Cortes
March 02, 2019 at 6:05 am

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
  March 07, 2019 at 3:29 pm
  Reading this makes me so happy. I hope your boy enjoyed it.
  Reply
Savi
January 30, 2018 at 6:04 am

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 recipe
Reply
Shilpa
January 13, 2018 at 8:16 am
Whts the measurement of cup used like 200 ml 240 ml 250 ml
Reply
Darshana Shah
January 10, 2018 at 9:53 am

I tried your recipe...Muffins turn out Awesome.. Perfect recipe..
Reply
Maheswari
September 24, 2017 at 1:37 pm
Few days before I made this muffins thy are awesome perfect thank to shearing the recipe
Reply
- Radhika
  October 26, 2017 at 4:55 pm
  Hi Maheswari, Thank you for trying and your lovely feedback.
  Reply
Jessica
January 17, 2017 at 3:41 pm
Could you also add mango to these muffins too with apple bananas?
Reply
- Radhika
  January 20, 2017 at 2:08 pm
  Mango is a flavor that will clash with the other 2 fruits. So I would not recommend adding mangoes to these muffins.
  Reply
Shalini
April 03, 2016 at 12:37 pm
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
  April 04, 2016 at 6:06 pm
  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.
  See Also
  Pumpkin Frosting Recipe - Simple Joy
  Reply
Kristen
February 19, 2016 at 9:47 pm

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
  February 22, 2016 at 1:51 pm
  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
January 22, 2016 at 5:12 pm
Hi, sugar which u use in ur cupcakes receipe is granulated or powdered ?
Reply
- Radhika
  January 25, 2016 at 10:35 pm
  Please use granulated regular white sugar.
  Reply
Shweta data
May 14, 2015 at 2:45 pm
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
  May 24, 2015 at 6:48 pm
  Hi Shweta, yes of course you can replace all purpose flour with whole wheat flour.
  Reply
sk
December 30, 2014 at 2:11 pm
How long will these last? Will they last a week?
The earlier veg cupcakes I've made spoil in 2 days.
Reply
- Radhika
  January 05, 2015 at 2:31 pm
  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
November 15, 2014 at 10:42 pm
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
  November 20, 2014 at 11:56 am
  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
November 15, 2014 at 10:41 pm
Incredible results. The cakes turned out really soft, and very tasty. The aroma itself was tempting and delicious. Enjoyed making it! 😀
Reply
Molly
October 28, 2014 at 4:24 pm
Can't wait to try theses out do i need the yoghurt though xx
Reply
lindsey
October 16, 2014 at 9:45 pm
For this recipe do I need the yogurt curd or can you leave it out or substitute it
Reply
Amisha
September 24, 2014 at 4:13 pm
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
  September 25, 2014 at 6:16 pm
  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
August 25, 2014 at 6:07 pm
Hi. will try this out for sure. copied the recipe.. 🙂
Reply
Mythili Rao
July 06, 2014 at 10:15 pm
Hello Radhika! I baked these today and they turned out yum! Check mzdelights.bolgspot.in 🙂
Reply
Anonymous
June 17, 2014 at 3:47 pm
Delicious. Great success with friend with egg intolerance. The rest of us didn't miss the egg.
Reply
Kavitha
February 20, 2014 at 2:04 pm
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)
February 19, 2014 at 10:40 pm
Lovely muffins...Hand me one and it would be over in no time...Ahhh, I see a hand model there 🙂 nice clicks
Reply
divya
February 19, 2014 at 10:03 pm
beautifully made.looks amazing.
Reply
AparnaRajeshkumar
February 19, 2014 at 3:56 pm
perfectly baked... tempting me to grab it immediately.
Reply
Sona - quick picks/pick quicks
February 19, 2014 at 12:41 pm
wow !! loved it !! so perfectly baked.
Reply
Preetha Soumyan
February 18, 2014 at 10:53 pm
Wow.... looks so tempting...and loved those in cups...
Reply
Weekend-Windup (John Paul)
February 18, 2014 at 7:11 pm
I love Muffins, looks yummy. Thanks for sharing...
Reply
Priya Srinivasan
February 18, 2014 at 3:36 pm
With all the fruits inside, definitely makes a scrumptious breakfast muffins!!! 🙂
Reply
anusha praveen
February 18, 2014 at 1:03 pm
loved that last click. the hand model is awesome and are these the muffins that you were talking about?
Reply