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.

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.

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!

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

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.

- Step 2

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

- 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.

- Step 4

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

- 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.

- 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.

- Step 7

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

- 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.

- Step 9

Remove the muffins.
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Then remove them from the molds. Let it cool.

- Step 10

Banana Muffins are ready to serve.

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!

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!

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

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

All Images Were Taken With iPhone 11.

Best Regards,
Anggrek Lestari

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Who is Anggrek Lestari?

_{Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, food content that makes others happy and can get inspiration.}
_{Make sure you follow her blog as well for some interesting discussions about life other than food.

If you need a copywriter for your projects, Anggrek Lestari will be ready to help you.}
_{Contact Person: authoranggreklestari@gmail.com

Discord: anggreklestari#3009}