Eggless Banana Chocolate Muffins

 I have not posted a whole lot of eggless recipes when it comes to baking! I had tried a few which mainly called for baking soda or baking powder. However, I did not like the after taste of baking soda when there was nothing to over power it's taste. I used flax seeds this time and i was very pleased with the final outcome.

My muffins were soft, they rose well and most of all did not have any after taste. They were soft even on day 3.  The rule of thumb for egg replacements when using flax seeds is 1 egg = 1 tablespoon flax seeds mixed with 3 tbsp water. I had coarsely ground flax seeds in hand, which I powdered fine and mixed with water. It gives a gelationous base for the muffins.

The beauty of this recipe is there is no butter ! The recipe can easily be doubled .


Get ready  (makes 7 muffins)

• 1/2 cup plus 3 tbsp all purpose flour/ maida
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• pinch of salt
• 1/4 tsp cinnamon
• 1/2 cup chocolate chips
• 1/4 cup sugar
• 2 over ripe bananas mashed
• 1/4 tsp vanilla extract
• 1/4 cup oil
• 1 tbsp flax seeds powder
• 3 tbsp water

Go:

• Pre heat oven to 400F. line muffin liners or spray the wells with cooking oil. fill some water for the empty wells, so you don't burn the pan
• Mix the chocolate chips with 3 tbsp of flour and set aside. this helps the chocolate chips not to sink at the bottom of the muffin
• Mix the flax seeds powder with water and set aside
• Whisk the mashed bananas, oil,flax seed mixture, oil and vanilla extract till creamy
• Add the flour, baking soda, baking powder, cinnamon, salt to the the liquid ingredients and fold.
• Fold in the chocolate chips, making sure to not to over mix them.
• Fill the muffin liners 3/4th and bake for 15- 18 mins or till a tooth pick comes out clean.

Enjoy this for breakfast,school lunch or as an after school snack! See how the chocolate chips are on top and almost everywhere!

Elaichii is One year old! Celebration with Eggless Chocolate cake!

I am so thrilled that my blog baby is 1 year old. My first recipe post was on the 13th sept, still remember that wonderful feeling reading that first comment!
What a wonderful experience it has been for me! Got to learn a lot about different cuisines, different family traditions, earned  great blogger friends!
I wanted to thank my family,  all my friends both in the blogosphere and outside on this important milestone.

Honestly, I could not have done without you all! A special thanks to Priya Mitharwal for bringing me out with my Almond Chutney ! I wish I had more time on my hand to visit each and every blog page and see all the wonderful things people are cooking and enjoying!

Psst...Let me tell you a secret, I think i have an affair with food and cooking now! I am always checking new recipes, thinking in my mind what to cook etc, etc.....And you know what, my husband doesn't mind this! :))

To celebrate Elaichii's first birthday I made Eggless Chocolate cake with my family! And the special ingredient  was COKE and Vineger!
Please don't say yeww....!
Yup.. you heard it right! It tasted so wonderful. Adding a lit bit of my brewed coffee brought out the chocolatey flavor so well.

Get Ready:

1 & 1/2 cup All peupose flour
3 tablespoon  unsweetened cocoa powder
1 & 1/4  tsp baking powder
1 cup & 3 tbsp Sugar
1/2 tsp salt
1 tsp vanilla extract
5 tbsp Canola Oil
1 Tbsp Distilled white Vineger
2 tbsp coffee
1cup Coke ( take 2 tbsp out and replace with coffee. You can totally omit this and use 1 cup cold water instead)


Start Cooking:

• Preheat oven to 350 F. Grease a round 8" cake pan and dust it with flour.
• Sift, flour, cocoa powder, salt. Mix it with sugar and set aside.
• Whisk all the wet ingredients.
• Add the dry to the wet and blend well using a hand mixer on low speed till there are no clumps.
• Pour it in the greased pan& bake for 25- 30 mins or till a tooth pick inserted at the center comes out clean.
• Cool and remove the cake.
• I did not frost the cake, but when serving used some Hershey chocolate syrup & some whipped topping!

Isn't that cake decadent or what?

Enjoy!

Eggless Walnut and Date cake

I got this recepie from Aayi's recepie and added my little twist to it.

Ingredients:18 dates(Khajoor)3/4 cup milk 1cup sugar1 cup all purpose flour or maida 1/2 cup oil1 tea spn baking soda1 tbl spn cashews, walnuts dried pineapple chunks, shredded coconut
Method:Soak the dates in warm milk for 20 mts. Add sugar and grind them to a smooth paste along with the milk in which it is soaked in. Add oil and mix.Sieve together flour and baking soda. Add the flour one table spoon at a time and mix slowly. Add the nuts and mix.

Preheat the oven at 350F. Bake the cake in a greased oven proof dish for 35-40min (or till a knife inserted in the cake comes out clean).