Eggless Jam Muffins / Banana Muffins, an egg-less and butter-less version of jam muffins made healthy by adding wheat and ragi flour. I have used Spicy Mango Chili Jam. You can also try with any fruit jam. Jaggery can be replaced by honey, brown sugar or refined sugar.
The Eggless Jam Muffins can be prepared two way, either mix jam with all the wet ingredients or use jam as stuffing. Either way, muffins would taste delicious. For crunchiness, try adding chopped nuts like pistachio, walnut or almonds.
Some of the other muffin recipes shared in my blog are Apple Butterscotch Nuts Muffins, Banana Walnut Muffins, Ragi Pumpkin Muffins, Oats Muffins & Oreo Muffins. If you try any of my recipes, do share your feedback.
Eggless Jam Muffins
- ¾ cup wheat flour
- ¼ cup ragi flour
- ¼ cup fruit jam
- 1 and ½ tsp baking powder
- ½ tsp baking soda
- ½ cup milk
- 2 mashed banana
- ½ cup olive oil
- ½ cup powdered jaggery
- 1 tsp vanilla essence
- Take mashed banana in a mixing bowl. Add powdered jaggery and vanilla essence. Whisk it using electric beater or hand whisk. Add milk and whisk again. Finally, add jam and olive oil. Mix everything well and keep aside.
- Sieve wheat, ragi flour, baking powder and baking soda. Add dry mixture to the wet mixture and fold everything well. Preheat oven to 180 degree C for 10 minutes. Grease a muffin pan and keep muffin liners. Put 1 or 2 tbsp of muffin batter to each muffin cups.
- Bake at 180 degree C for 18-20 minutes. Insert a toothpick at the center of the muffin. It should come out clean. Take out the pan from oven and let it cool little bit in the pan for 10 mins. Transfer the muffins on the cooling rack and let it cool completely. Serve them.