Strawberry Banana Muffins - Eggless

I wonder - why did not Little Miss Muffet sit on a tuffet and eat Muffins? Why did she have to eat her curds and whey? 

Just the smell of a warm muffin out of the oven is so comforting. Its like cupcakes for the grown ups. Just a wholesome warm little cup muffin. And if it has ingredients like strawberry and bananas in it, that's just added appeal. 

Baking again this time for A Sweet Punch series, here's us presenting a Strawberry Banana Muffin with a recipe from the Joy of Baking site. I changed the recipe a little bit to make an egg less version to satisfy the entire family. But the timing was perfect - we had a impromptu planned picnic potluck at the park this evening and these muffins found a few friends to please.

Preheat the oven to 350F. Line a 12 cup muffin pan with liners or use a no stick spray on the pan. This actually yielded about 18 muffins for me - since they were a smaller size muffin. So, keep a few extra liners ready.

Take about 21/4 cups of All purpose flour. For a healthier and grainier texture, you can add 2 cups of flour and 1/4 cups of rolled oats if you'd like.
Add 3/4 cups of brown sugar. I accidentally added 1/2 cup of white sugar first and then remembered the recipe called for brown sugar - so I added another 1/2 cup of brown sugar - and so I had a total of about 1 cup sugar.
Add the 1/4 tsp of salt and instead of the cinnamon, I added a pinch of cardamom powder on to the dry mix.
Finally add 1 1/2 tsp baking powder and 1/4 tsp baking soda.
Mix everything well together and set aside.

Now, to make the wet mix, mash up a couple of ripe bananas and add to a mixing bowl.
Melt 1 stick of butter and when the butter is in room temperature, add it to the bananas

Add a few drops of Pure Vanilla extract.

Now instead of the eggs, here's where we'll add a good substitute to provide the moistness required - Applesauce.

Add the one cup of applesauce and mix well with the other wet ingredients.

Chop up a few strawberries into small pieces - about 1 cup of chopped strawberries. Thankfully, we might still get fresh strawberries for a few more weeks.

Mix the chopped strawberries with a spoon of flour and set aside. This flour helps the strawberries from sinking to the bottom of the muffins.

 Next comes getting the batter ready. Mix the wet ingredients with the dry flour mix.

Add the strawberries on top.

Gently using a spatula, fold in the wet mix and dry mix. Don't beat too hard - just mix until well combined.

I felt the batter was too thick and did not want dry muffins, and hence added about 1/4 cup of warm milk to the batter and gently mixed that in. And I was thankful I did this - the muffins were perfectly moist and you could not tell that they were egg less.

Scoop up the batter into the lined muffin pan. Give it a tap or two on the counter to release a few big air bubbles. And send it on its way to its sauna bath in the oven.

My muffins on the top are done - and I still had batter for more muffins - so sent another batch in for its hot bath.

And just how happy one is when their muffins come out so perfect from the oven!! I wish you can see what a huge smile I have on my face.

What are you waiting for - bake up some eggless muffins - I won't say its easy as pie - it actually is easier than pie.

You can pick this one if you want.

Or this one.

I want them all.

Enjoy. Peace out!