Eggless Banana Muffins Recipe - Spice Up The Curry (2024)

FAQs

Why are my egg muffins soggy? ›

If your egg muffins are soggy, you likely used a lot of veggies with high water content. Next time, saute the veggies before adding them to the egg cups to remove the excess moisture. Reheat Like a Champ.

Afterwards, the lower temperature is for them to bake evenly. If you left them at the initial high temperature for the whole baking time you will end up with a hard crust and raw center. My Banana Muffins use the two temperature approach and are filled right to the top.

First, prick the muffin tops all over with a toothpick. Next, pour your liquid of choice (e.g., milk or fruit juice) into a bowl, dip a pastry brush into it, and brush the tops of the muffins. The liquid will seep into the muffin's interior, soaking the crumb and softening the muffins, turning them as good as new.

Applesauce (store-bought or homemade) can substitute for a banana in baked goods. Replace one banana with 1/2 cup of applesauce, but don't use more than 1 cup of applesauce because the mixture will be too wet.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

To make banana muffins moist, make sure you're using a solid ratio of dry to wet ingredients. I found the muffins to be dry without the addition of liquid, but a couple Tablespoons of milk solved the problem.

You Use Too Much Banana

Fight the urge to use more banana than called for in your recipe. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing.

Depending on what ingredients you're using, the batter will range from runny (like thin cake batter) to very thick (like drop-cookie dough). As a general rule, the thinner the batter, the lighter the muffins will be when baked. But don't be afraid to bake thick, gloppy batter.

Having eggs, butter, and milk at room temperature helps them form a smooth mixture that traps air and expands when heated in the oven. That expansion makes your muffins fluffy and light. Room-temperature butter should indent easily when you press it.

What to add to muffin mix to make it moist? ›

Combine with melted butter for extra fat, moisture, and a little flavor. Milk: Milk adds plenty of moisture and lightens up the crumb. I usually use whole milk or buttermilk. Coarse Sprinkling Sugar: I recommend a sprinkle of coarse sugar for crunchy, sparkly muffin tops.

How much banana should I use to replace one egg? Generally, half a mashed banana (about 1/4 cup) can replace one egg. However, it's important to consider the moisture content of the recipe as bananas also add moisture.

Applesauce. Use applesauce to add moisture. Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder, as fruit purées tend to make the final product denser than the original recipe.

Applesauce. "Generally, the rule of thumb is to [use] 1/4 cup of applesauce per egg," says Weintraub. For the most straightforward swap, use unsweetened applesauce. If you only have sweetened applesauce on hand, she recommends reducing the sugar in the recipe to avoid overly sweet treats.

If you're using all purpose flour, try substituting a tablespoon or two of cornstarch for an equal amount of flour. If you have pastry flour you can use half AP and half pastry flour in the mix. Also, stir just until the dry ingredients are combined.

If your egg bites are wet, they are either undercooked, no cornstarch was added, or you may have included too many vegetables. Consider sauteeing veggie add-ins beforehand in order to release excess moisture. If adding tomatoes, try salting and draining them before adding them to the other ingredients.

Runny Casserole – Baked egg dishes can sometimes fall victim to being watery after it's baked. This is often due to high water content in some vegetables and dense meats that are used in these dishes.

Store Muffins at Room Temperature

This layer will help absorb excess moisture. Step two: Place muffins in a single layer on the paper towel. Step three: Then place another sheet of paper towel on top of the muffins. Step four: Finally place the lid on securely and store in a dry place.