Oil and Egg-Free Soy Milk Banana Muffins
Oil and Egg-Free Soy Milk Banana Muffins

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, oil and egg-free soy milk banana muffins. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Moist, delicious, and made with oats, whole wheat flour, and soy milk, these banana breakfast muffins are a kid-friendly, on-the-go option! Light, fluffy and delicious Egg Free Banana Muffins that will satisfy any muffin craving. This recipe for eggless banana muffins can be adapted to suit common food allergies - egg free, dairy free, gluten free, and low sugar.

Oil and Egg-Free Soy Milk Banana Muffins is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Oil and Egg-Free Soy Milk Banana Muffins is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have oil and egg-free soy milk banana muffins using 7 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Oil and Egg-Free Soy Milk Banana Muffins:
  1. Make ready 110 grams ☆Cake flour
  2. Prepare 35 grams ☆Bread (strong) flour
  3. Make ready 2 tsp ☆Baking powder
  4. Prepare 3 pinch ☆Salt
  5. Make ready 1 medium Banana
  6. Make ready 4 tbsp Maple syrup
  7. Get 100 ml Soy milk (milk or water)

They are also vegan, oil-free, and have no refined sugar or white flour!. Total Time.. the pulp left from making soy milk, not okra, tge vegetable! ☺️ . Banana Muffins Egg-free, Dairy-free. nuts, eggs and a few other things. I forgot that my vegetable oil blend had soy in.

Steps to make Oil and Egg-Free Soy Milk Banana Muffins:
  1. Place the powdered ☆ ingredients into a large bowl and mix around and around with a whisk. Preheat the oven to 180℃. Slice the banana into 3 mm thick slices and set aside 6 slices to use as decoration.
  2. Put the bananas into a bowl and mash them. Stir with a whisk until they become creamy. Add the maple syrup and soy milk. Mix until smooth.
  3. Add the Step 2 banana mixture to the powdered ingredients from Step 1 all at once. Use a rubber spatula to roughly mix them in.
  4. Pour the batter into the parchment paper-lined muffin tin. Top with the bananas set aside for decoration.
  5. Bake for 25 minutes in an oven preheated to 180℃ and they're done.
  6. (If you are making these without maple syrup) Add 60 g of raisins and change to soy milk to 150 ml. They will look like this when cut. These muffins are great for those who enjoy a simple taste. They're also great to serve as snack for small children.

So, we had to use olive oil, seeing that was the only thing I had on hand that he wasn't allergic to. We used rice milk for a non-dairy, non-soy milk option. The muffins still turned out good. In a large bowl, combine dry ingredients. In another bowl, mash the bananas.

So that is going to wrap it up with this exceptional food oil and egg-free soy milk banana muffins recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!