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Eggless Banana Muffins Recipe

Banana Muffins, with walnuts, chocolate and whole wheat flour is a very easy recipe and a good way to feed bananas to your kids.

Course Breakfast, Snack
Cuisine Baked
Keyword Eggless Banana Walnut Cake Recipe, Whole Wheat Banana Muffins
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 10
Author Samira Gupta

Ingredients

  • 1 Cup (120gms) Whole wheat flour (Atta)
  • 2 Tablespoon   Cocoa powder
  • 1/2 Cup  Sugar (See Note 3)
  • 1/2 Teaspoon   Baking powder
  • 1/4 Teaspoon   Baking soda
  • 1/8 Teaspoon  Salt
  • 1/4 Cup  Oil or melted butter
  • 1/2 Teaspoon  Vanilla Essence
  • 1/2 Cup  Milk, lukewarm
  • 1 Tablespoon  Curd
  • 2 Bananas pureed
  • 1/4 Cup plus 1 tsp Walnuts, chopped
  • 1 Tablespoon Chocolate chips  (optional)

Instructions

  1. Preheat oven to 180 C for 10 minutes. While the oven is getting prepared you also do the following preparations.

  2. Line muffins liners in the muffins pan.

  3. Reserve 1 tsp flour and sift the remaining flour, cocoa powder, baking powder, baking soda and salt.

  4. Put the sifted ingredients in a big bowl.

  5. Add sugar and mix.

  6. Make a well in the centre, by taking everything towards the wall of the bowl.

  7. In the well, put wet ingredients in the given order- oil, vanilla extract, banana puree, milk, curd.

  8. Mix everything very lightly.

  9. Mix chopped walnuts (1/4 cup) with 1 tsp flour (reserved in step no. 3) (See Note 7)

  10. Add these flour mixed chopped walnuts and mix.

  11. Adjust consistency with milk, if required. Though keep it slightly on the thicker side.

  12. Fill muffins liners up to three fourth.

  13. Sprinkle some walnuts and choco chips (optional).

  14. Bake for 20 to 22 minutes.

  15. Check for doneness of the muffins by inserting a wooden skewer.

  16. If baked properly then take out. If not, then bake for 2 or 3 minutes more.

  17. After taking out, keep the muffins on a steel rack. This is necessary so that they do not get soggy at the bottom.

  18. Remains good at room temperature for up to 2 days. For longer duration keep them in the refrigerator after keeping in an airtight container.

  19. Serve with a smile, coffee optional.

Recipe Notes

  1. Please use standard measuring cups only. Don't use cups available in your kitchen for tea, coffee, etc as they are of varied sizes. My 1 Cup measures 240 ml
  2. The number of walnuts and chocolate chips can vary depending upon your taste.
  3. Use normal sugar, castor, or powdered not required. Salt is added to enhance the flavor of sugar.
  4. You can replace refined sugar with brown sugar or jaggery powder.
  5. If using jaggery powder then add it along with bananas in the mixie and puree both together.
  6. Can make this with 1 banana also, but then again it's a matter of choice.
  7. Mixing walnuts with flour ensures that the nuts are evenly distributed and don't settle at the bottom of the muffins only.
  8. A thick batter will give rocky texture muffins. If you like a smooth top, then go for the batter with a dropping consistency.
  9. Do not over-mix the batter. Mix it lightly.
  10. Can make these with all-purpose flour also or even half of each flour.
  11. If using a silicon baking tray then first keep it in the baking tray and then fill the molds. This is because the tray is very soft and cannot be lifted once the molds are full.