Oil and Egg-Free Soy Milk Banana Muffins

Oil and Egg-Free Soy Milk Banana Muffins

These healthy muffins are made with soy milk.

Ingredients: 6 muffins

☆Cake flour
110 g
☆Bread (strong) flour
35 g
☆Baking powder
2 teaspoons
3 pinches
1 medium
Maple syrup
4 tablespoons
Soy milk (milk or water)
100 ml


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.

Story Behind this Recipe

I wanted to eat an oil-free banana muffin, so I made these.