Soft and Fluffy Banana Muffins Made Without Butter
A home-baked muffin made without butter, using vegetable oil and fresh bananas for a soft and fluffy texture.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
These muffins use vegetable oil instead of butter, giving them a clean flavor and a light, fluffy texture. Beating the eggs thoroughly creates extra softness, while ripe bananas bring rich aroma and flavor. They are easy to bake and great to enjoy as a snack or a quick breakfast.
- Servings
- about 3–4 servingsOriginal: 6–7 muffins, 5.5 cm in diameter
- Cook time
- 25 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Peeled banana1.5, 100 g
- Cake flour100 g (1 cup)
- Egg2
- Brown (or white) sugar50 g
- Cooking oil80 g (olive oil, grapeseed oil, corn oil, etc.)
- Baking powder1/2 tsp
- Salt1/4 tsp
- Almond flour30 g (4 tbsp)
- Banana for topping1/2
- Chocolate chips1/5 cup
- Take the eggs out of the refrigerator and let them sit at room temperature for 2 hours.
- Combine the cake flour, baking powder, and salt together, then sift 2 to 3 times.
- If the amount of oil feels like too much, substitute milk for about half the oil.
- If you do not have almond flour, you can leave it out, and if you like cinnamon flavor, you can add 1/2 tsp.
- You can also add roughly chopped nuts.
Steps
1. Finely chop the bananas.
100 g of banana is about 1 and a half (1.5) peeled bananas.
Out of the two, I added one and a half to the batter and used half for topping.
2. Add the sugar to the eggs in 2~3 batches while whisking.
3. Because I wanted the muffins to have a soft and slightly fluffy texture,
I whipped them well until they turned pale.
In the carrot muffin post I shared recently, I only mixed until the sugar melted,
so I mentioned they had a slightly dense and moist feel.
4. Add the oil and mix...
If the amount of oil feels like too much, substitute milk for about half the oil.
5. Add the flour (with baking powder and salt), almond flour, bananas, and chocolate chips...
If you do not have almond flour, you can leave it out, and if you like cinnamon flavor, you can add 1/2 tsp.
You can also add roughly chopped nuts.
6. Mix just until no dry flour is visible.
Fold the batter by scooping from the bottom upward with a spatula.
7. Fill the muffin pan about 80% full with the batter.
Top with sliced banana and chocolate chips.
Bake at 180 °C for 20 to 25 minutes.
When a toothpick inserted comes out clean with no batter attached, they are well baked.
8. Remove the baked muffins from the pan and let them cool.
The Banana muffins are complete.
I think these muffins turned out the prettiest of any I have ever baked.
They go so well with milk.
They are just right as a meal replacement on busy mornings.
Ppunwife's tips
- When a toothpick inserted comes out clean with no batter attached, they are well baked.
- Slice the banana for the topping a bit thick before placing it on top. I sliced mine too thin without thinking, and it did not look very nice after baking.
FAQ
What should I do if I want to reduce the amount of oil in the batter?
You can replace about half of the oil with milk to lighten them up.
How can I substitute if I don't have almond flour?
It is fine to simply omit the almond flour, or if you like cinnamon flavor, you can add 1/2 tsp of cinnamon powder or some roughly chopped nuts to your taste.
How do I check if the muffins are fully baked in the oven?
If you insert a toothpick into the center of the muffin and it comes out clean with nothing sticking to it, they are properly baked through.
