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Eggless Banana Nut Muffins

Akum Raj Jamir
Eggless banana nut muffins are soft and spongy muffins which are not overly sweet. It is quick and easy to make with simple pantry staples. These fluffy eggless banana muffins are a delicious way to use up overripe bananas. It's an egg-free version so everybody can devour it. 
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 Muffins

Equipment

  • OTG
  • Mixing bowl
  • Wired whisk
  • 240 ml measuring cup set

Ingredients
  

  • 160 Grams Whole wheat flour (1¼ cup)
  • 100 Grams Sugar (½ cup)
  • 90 ml Whole milk (⅓ cup)
  • 2 Large Ripe banana mashed
  • 50 Grams Butter melted
  • 1 Teaspoon Vanilla essence (5 ml)
  • 2 Teaspoon Vinegar (10 ml)
  • 1 Teaspoon Baking powder
  • ½ Teaspoon Baking soda
  • ¼ Teaspoon Salt
  • 70 Grams Mixed nuts (almond, cashew, walnut and pistachio)

Instructions
 

  • Line muffin cups or tray with liners or simply grease them with oil or butter. Preheat oven @180° C for 10 minutes
  • Mash the banana with a fork.
  • In a mixing bowl add the mash banana, sugar, milk, vanilla essence and mix well until combine.
  • Seive in the flour, baking powder, baking soda and salt. Sift them.
  • Gently fold the wet and dry ingredients to make a smooth batter without lumps. Do not overmix the batter.
  • Add in the vinegar and mix.
  • Dust the nuts with flour to prevent from sinking at the bottom. Add in the nuts to the batter and give a quick mix. (Reserve some for topping)
  • Pour the batter into the prepared  muffin cups or tray till ¾ of the cavity.
  • Tap the pan on the surface for couple of times to release any air bubbles inside. Now sprinkle the chopped nut on the top.
  • Bake at a preheated oven @180° C with both rods switched on for 20 to 25 minutes or until a toothpick or skewer inserted comes out clean.
  • Remove from the oven and let the it stand in the pan for about 5 minutes.
  • Transfer the muffins onto a cooling rack and let it cool down completely.
  • Serve it as a snack with two/coffee. It's perfect for kids tiffin box too.

Video

Notes

  1. Always preheat oven before starting to bake.
  2. All ingredients should be at room temperature.
  3. Whole wheat flour can be substituted with all purpose flour or can bake with 50-50 of both.
  4. White sugar can be substituted with brown sugar or cane sugar for healthier version.
  5. If you like more sweeter muffins, increase the sugar quantity.
  6. Oil can be substituted with butter.
  7. Use whole milk for extra richness, taste and texture.
  8. Vinegar can be substituted with lemon juice.
  9. Every oven reacts differently so baking time may vary.
  10. Both rods to be switch on.
  11. If you wish to bake with eggs, use 2 eggs and omit the baking soda and adjust the milk and use as required.
  12. I used mixed nuts, you can use a mixture of nuts and dry fruits as per the availability.
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