Yogurt and banana muffins without eggs

Name: Yogurt and banana muffins without eggs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: Type 00 flour 1.4 cups; Bananas (to peel) 6.3 oz; Natural plain yogurt ½ cup; Sugar ¾ cup; Vegetable oil ½ cup; Almond flour 0.4 cup; Baking powder 2 tsp; Baking soda 0.625 tsp; Vanilla extract 1 tsp; Fine salt 1 pinch; Powdered sugar to taste

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Vegetarian

Difficulty: Very easy
Prep time: 20 min
Cook time: 25 min
Makes: 8 pieces
Cost: Low

PRESENTATION

If you're after a quick, easy, and satisfying treat, eggless banana cake is definitely your go-to. Really, it's an American classic that swaps eggs for ripe bananas and plain yogurt. And you know what? It means you get a cake that's moist and slightly spongy. Perfect for anyone who can't eat eggs or just wants something lighter. The bananas bring a natural sweetness, while the yogurt keeps everything together—tender without being heavy. And unlike traditional banana bread, these cakes are softer and less dense. Honestly, it's a great alternative for anyone craving banana cake without eggs. It is got that special charm—making it perfect for breakfast with coffee or as a quick snack.

These cakes are really simple. Like, super simple. They fit right in with the honest baked goods folks love during the week. Not overloaded with sugar or butter, they’re just comforting. Which is great. Plus, this yogurt banana cake is a fantastic base if you want to toss in extras like nuts or a sprinkle of cinnamon for added flavor. And here's the thing: without eggs, the bananas and yogurt keep the cake moist and give it a lovely golden hue. Really pretty, honestly. Even those who don’t usually go for eggless recipes find that this banana cake without eggs maintains its tender crumb and doesn't dry out like some other cakes. Whether you're after a new banana bread alternative or just want a healthier banana cake that doesn’t feel like a compromise, this recipe is hard to beat. Seriously good.

So next time you are in the mood for something tasty, give this eggless banana cake a try. I mean, you might just find it becomes a staple in your kitchen. Perfect for any occasion or just because you feel like indulging in something really, really good without all the extras.

INGREDIENTS

For 8 muffins: Type 00 flour 1.4 cups (170 g); Bananas 6.3 oz (180 g) - (to peel); Natural plain yogurt ½ cup (125 g); Sugar ¾ cup (150 g); Vegetable oil ½ cup (100 g); Almond flour 0.4 cup (45 g); Baking powder 2 tsp (8 g); Baking soda 0.625 tsp (3 g); Vanilla extract 1 tsp; Fine salt 1 pinch

For sprinkling: Powdered sugar to taste

Preparation

How to prepare Yogurt and banana muffins without eggs

To prepare the yogurt and banana muffins without eggs, start by sifting the all-purpose flour and baking powder, then mix and set aside 1. Peel the bananas, slice them, and place them in a bowl; you will need about 100 g (3.5 oz) of pulp. Mash them with a fork 2, then add the sugar 3.

Start working with the electric mixer 4 and, while mixing, add the oil 5 and the yogurt 6.

Finally, add the sifted powder mix 7, almond flour 8, salt, and baking soda 9.

Flavor with vanilla essence 10 and mix well to combine everything. Pour the batter into 8 aluminum molds 11 and bake in a static oven, preheated to 356°F, for about 25 minutes. Once cooled, unmold and sprinkle with powdered sugar your yogurt and banana muffins without eggs 12!

Storage

Once cooked, the yogurt and banana muffins without eggs can be stored for 2-3 days at room temperature, covered with a glass dome. You can also freeze them.

Tip

Your yogurt and banana muffins without eggs will be even better if you use fruit-flavored yogurt! However, avoid adding fresh fruit; it's preferable to use dried fruit.

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