Banana and Yogurt Cupcakes Without Eggs: A Deliciously Moist Treat
If you’re looking for a delightful and light dessert that’s both simple to make and incredibly satisfying, these Banana and Yogurt Cupcakes without eggs are just what you need! This recipe combines the natural sweetness of ripe bananas with creamy yogurt to create a soft, moist texture in every bite. Perfect for a cozy afternoon snack or a sweet addition to any gathering, these cupcakes are as delicious as they are easy to prepare.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 170g |
| Ripe bananas | 180g |
| Natural plain yogurt | 125g |
| Sugar | 150g |
| Vegetable oil | 100g |
| Almond flour | 45g |
| Baking powder | 8g |
| Baking soda | 3g |
| Vanilla extract | 1 teaspoon |
| Salt | A pinch |
| Powdered sugar | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~3g |
| Carbohydrates | ~40g |
| Sugars | ~20g |
| Fat | ~10g |
| Fiber | ~2g |
Instructions
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Prepare the Dry Ingredients:
Begin by preheating your oven to 180°C (350°F). Line a muffin tin with cupcake liners or grease it lightly. In a large bowl, sift the all-purpose flour, baking powder, and baking soda together. Add the almond flour and a pinch of salt to the mix. Set the bowl aside for later use. -
Mash the Bananas:
Peel the bananas and slice them into pieces. Place the banana slices in a separate bowl and mash them thoroughly with a fork. You should aim for about 100g of mashed banana, ensuring there are no large chunks remaining. This process will give your cupcakes that moist and flavorful texture. -
Mix the Wet Ingredients:
Add the sugar to the mashed bananas and use an electric mixer to beat the mixture until it becomes smooth and creamy. Then, slowly incorporate the vegetable oil and plain yogurt into the banana-sugar mixture, continuing to mix until everything is fully combined. -
Combine Wet and Dry Ingredients:
Now, take the dry ingredients (the sifted flour mixture) and gently fold them into the wet ingredients. Add the almond flour and vanilla extract, stirring everything until you achieve a smooth batter. Be careful not to overmix, as this can lead to dense cupcakes. -
Bake the Cupcakes:
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. Place the tin in the preheated oven and bake for approximately 20-25 minutes, or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean. -
Cool and Decorate:
Once baked, allow the cupcakes to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. When they’re fully cooled, dust the tops with powdered sugar for a touch of sweetness and decoration.
These Banana and Yogurt Cupcakes without eggs are a perfect treat for anyone looking for a quick, egg-free dessert. The bananas bring a natural sweetness to the cupcakes, while the yogurt adds richness and moisture, making each bite soft and flavorful. The use of almond flour enhances the texture, giving the cupcakes a slight nutty flavor that complements the banana wonderfully. Whether you enjoy them for breakfast, as an afternoon snack, or as a dessert for a gathering, these cupcakes are sure to please everyone.
Enjoy these simple yet delicious cupcakes and savor the wonderful combination of banana and yogurt in every bite!
