Whole Wheat Banana & Walnut Muffins (Eggless)

Banana & walnut muffin is very quick and simple recipe to make. These muffins are moist and delicious filled with the flavors of Banana, Cinnamon and Walnuts in it. Banana with walnuts is a great combination together with Cinnamon enhancing the flavor of banana. Let’s enjoy this healthy, full of flavor and a wonderful recipe. Banana muffins as its sounds, it’s far too tempting to ignore…how about baking it right away and dig into it…yum😋

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Step by Step Instructions with Photos

1. Preheat oven to 350ºF/180ºC. Grease muffin tray with non-stick  oil spray or line it with paper liners.

2. Sieve the flour with the baking soda, baking powder, cinnamon powder, nutmeg powder, salt and mix well. It’s best to sieve the entire dry ingredient at least 3 times to give aeration in the flour which helps in making the cake/muffins light.

3. Dust the walnuts and sunflower seeds with 1-2 tbsp. of wheat flour, coat well and keep aside. This will prevent them from sinking to the bottom. Keep aside.

4. In a bowl mash the bananas well or puree them with a hand blender.

5. In another bowl mix brown sugar with olive oil.

6. To the oil mixture add pureed banana and mix.
7. Add curd and vanilla essence, mix well.

8. In a mixing bowl fold the banana batter with flour and mix until just combined.
9. Lastly add chopped walnuts and gently fold everything to mix well.

10. Scoop in the mixture into lined muffin tray. Sprinkle some chopped walnuts.

11. Bake at 180 degree C for 40-50 minutes or till a toothpick inserted in the muffins comes out clean.

12. Allow to rest for 5-10 minutes to cool down a bit on a cooling rack. Serve warm.

Recipe Card

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Whole Wheat Banana & Walnut Muffins (Eggless)

Author: Rekha Nahata Cooking Method: Baking Cuisine: World Courses: Cake & Bake Recipe Keys: D Delicious F From the scratch

Difficulty: Beginner Prep Time 10 min Cook Time 50 min Total Time 1 hr Servings: 12 Best Season: Suitable throughout the year

Description

This muffins are moist and delicious filled with the flavors of Banana, Cinnamon and Walnuts in it.

Ingredients

Servings

• 4 pc Over ripe bananas, medium size
• 1.5 cup All-purpose flour/Whole Wheat flour (I have used wheat flour here)
• ½ cup Melted butter/Any oil (see recipe notes)
• ½ cup Brown sugar/caned sugar
• ½ cup Thick yogurt (at room temperature)
• 1.5 Tsp. Baking powder
• ½ Tsp. Baking soda
• ¼ Tsp. Cinnamon powder
• 1 pinch Nutmeg Powder
• ½ cup Walnut (roughly chopped)
• 1 Tsp. Vanilla extract
• 1 pinch Salt

Instructions

1. Preheat oven to 350ºF/180ºC. Grease muffin tray with non-stick  oil spray or line it with paper liners.

2. Sieve the flour with the baking soda, baking powder, cinnamon powder, nutmeg powder, salt and mix well. 

   It’s best to sieve the entire dry ingredient at least 3 times to give aeration in the flour which helps in making the cake/muffins light.

3. Dust the walnuts and sunflower seeds with 1-2 tbsp. of wheat flour, coat well and keep aside. This will prevent them from sinking to the bottom. Keep aside.

4. In a bowl mash the bananas well or puree them with a hand blender.

5. In another bowl mix brown sugar with olive oil.

6. To the oil mixture add pureed banana and mix.

7. Add curd/yogurt and vanilla essence, mix well.

8. In a mixing bowl fold the banana batter with flour and mix until just combined.

9. Lastly add chopped walnuts and gently fold everything to mix well.

10. Scoop in the mixture into lined muffin tray. Sprinkle some chopped walnuts.

11. Bake at 180 degree C for 40-50 minutes or till a toothpick inserted in the muffins comes out clean.

12. Allow to rest for 5-10 minutes to cool down a bit on a cooling rack. Serve warm.

Keywords: Delicious, Homemade