Egg-less Cranberry Banana Muffins


It’s in the air…everybody is getting married…whenever I open fb there are at-least 3 weddings featured!!And if u have a friend who is a wedding photographer then that 10 new weddings every week!

With weddings comes to desire to somehow impress the in laws…that’s what a friend of mine wanted so she came home on Saturday morning to make some cupcakes and cookies…only issue…the family is pure vegetarian…and by that I mean they don’t take eggs..Not even in cakes and pastries…so we had to make something eggless which should be yummy and “pure vegetarian”…only thing is how do you convince chemistry to act the way it does with egg in the cake but without the egg…

Several Indian bloggers came to our rescue…I have adapted the recipe from here…i surfed through some vegan bloggers too but they use some sort of chemically engineered egg replacement which I doubt I will get in the local Indian star bazaar..So shortlisted two recipes…Banana muffin where we threw in some cranberries and chocolate chip cookies…

They were surprisingly amazing!!No real difference between the ones with egg in it and without…the tartness of the dried cranberry and sweetness of the banana is just an amazing experience! This is what I call simple delicacies which really taste good…its more about the taste here than the looks…You could frost it with cream cheese frosting and make it into a pretty looking cupcake…



Butter-75 gms

Brown sugar-1 cup

flour-1 1/2 cup

baking powder1 1/2 tsp




vanilla essence



  1.      Pre heat the oven at 180 degrees. Prepare a muffin pan by lining it with butter paper or muffin liners.
  2.      Mash up the banana and whisk it with the butter until it’s fluffy.
  3.      Add the brown sugar, vanilla essence and combine well.
  4.      Combine flour, salt, cinnamon and baking powder together.
  5.      Slowly add the dry ingredients in the banana mixture and combine well.
  6.      Add the cranberries and raisins in the mixture and carefully spoon the mixture in the prepared muffin pan.
  7.      Bake for 15-20 minutes and test with a knife or a toothpick to ensure the inside is cooked well.
  8.      Cool on a cooling rack and serve after.



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