BANANA ALMOND MUFFIN (EGGLESS) - SWEET PUNCH AUGUST 2011

This is my post for Sweet punch -August 2011.  As I did not do for last couple of months I badly want to do this.  This week was bit busy week as school  reopened, luckily the recipe is quite simple and I managed to do this today.  The Recipe given by the team was strawberry Banana Muffin.  Unfortunately I did not have strawberry in hand :( So just went with Banana and almonds(eggless version for a twist).  I am giving both versions of Muffin with Egg and Eggless.  Hope you all enjoy these muffins.

Eggless Version of Banana Almond Muffin

Yields - 10 to 12 regular size muffins 

Ingredients:

Bananas - 3 ( long ones mashed)
Sugar - 1/2 cup (If you want more sweet then u can add extra 1/4 cup)
Melted butter (unsalted) - 1/3 cup (or oil 1/2 cup)
Baking soda - 1 tsp
Baking powder - 1 tsp
Salt - 1/4 tsp
All purpose Flour - 1 1/2 cups
Chopped Almonds - 1/3 cup( Reserve  few for topping)
Vanilla extract- 1/4 tsp
Cinnamon - 2 pinches

Method:

1. Preheat oven to 350 degrees F (177 degrees C). Place the oven rack in the center of the oven. Line a 12 cup muffin pan with paper liners.
2. In a small saucepan melt the butter. Let cool to room temperature.
3. In a medium sized bowl whisk mashed banana, melted butter/oil, salt and sugar.
4. In another large bowl  sift flour,baking powder, baking soda, cinnamon, and salt.
5. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.
6. Divide the batter evenly among the 12 muffin cups, using two spoons or an ice cream scoop. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, about 20 to 25 minutes. Transfer to a wire rack to cool.
7.Makes 10 to 12 regular sized muffins.

If you are looking for Muffin with egg then here it is

Strawberry Banana Muffins
Adapted from Joy of Baking

Ingredients :

Unsalted butter, melted - 1/2 cup (1 stick)
Lightly beaten - 2 large eggs
Pure vanilla extract - 1 teaspoon
Bananas, mashed (about 1 cup)- 2 large ripe
Fresh strawberries (cut into bite sized pieces) - 1 cup
All-purpose flour - 2 1/4 cups
Light brown sugar - 3/4 cup
Baking powder - 1 1/2 teaspoons
Baking soda - 1/4 teaspoon
Ground cinnamon - 1 teaspoon
Salt - 1/2 teaspoon

Method :

1. Preheat oven to 350 degrees F (177 degrees C). Place the oven rack in the center of the oven. Line a 12 cup muffin pan with paper liners or lightly butter or spray the muffin cups with a vegetable spray.
2. In a small saucepan melt the butter. Let cool to room temperature.
3. In a medium sized bowl whisk together the eggs, vanilla extract and mashed banana. Add the melted butter and stir to combine. 4. In another large bowl combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Gently fold in the berries, making sure they are coated with flour. (This helps to prevent the berries from sinking during baking.)
5. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.
6. Divide the batter evenly among the 12 muffin cups, using two spoons or an ice cream scoop. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, about 20 to 25 minutes. Transfer to a wire rack to cool. Can be stored for a few days at room temperature.
7.Makes 12 regular sized muffins.