Eggless Banana Walnut Muffins | Banana Nut Muffin | Eggless Muffin Recipe

There is a never a dearth of overly ripe bananas at our place.  If Alok does not eat one before going for his work out, the banana almost gets unnoticed.  I have frozen some of the ripe bananas, but when I thaw them they look strange and smell weird, so I have stopped freezing and started using them.  So this time with the ripe bananas on hand I tried Banana Walnut Muffins again with another recipe and some modifications.
Spusht | Eggless Banana Nut Muffin
Eggless Banana Nut Muffin
The banana nut muffin recipe I used from Rakskitchen was inspired by Blogresipi, who adapted from Paajaka, who was inspired by Saffronhut.  To cut the long story short – turns out that the modifications I made were exact proportions and same ingredients as the previous Whole Wheat Banana Nut Muffin recipe I shared from Veggieplatter.
Spusht | Banana Walnut Muffin | Eggless Recipes
Banana Walnut Muffin | Eggless Recipes
Everyone adds their own twists and substitutes to a basic recipe, and this is what I have understood about making eggless banana walnut muffins:

To make 6 standard Eggless Banana Walnut Muffins, you need:
- 2 ripe bananas, which upon mashing become 1 cup of banana pulp/banana puree
- 3 Tbsp sugar is sufficient since banana is naturally sweet, honey (healthier option) can also be used instead to add sweetness and liquid and will result in a different taste
- 3 Tbsp oil or melted butter, either can be added, and if more liquid required in batter then milk can be used too
- ½ tsp vanilla extract is absolutely optional and makes very little difference since taste of banana overpowers

- 1 cup flour, use whole wheat flour, or all-purpose flour, or a mixture of both depending on your preference
- ½ tsp baking powder, enough amount of leavening agent to increase volume and lighten texture
- ½ tsp baking soda, enough amount of raising agent to expand and rise
-  tsp (a pinch) salt, totally optional, does not make any obvious difference

- ¼ to ½ cup chopped walnuts are optional, can be substituted or even accompanied with flax, oats, other nuts, chocolate chips, etc too, can be added altogether to the batter or reserved some for sprinkling on top

Procedure to make Banana Walnut Muffins:
0. Preheat the oven to 350F or 375F if you think you can finish all procedures within 10 minutes, otherwise switch it on when you know you have 10 more minutes to go so that you don’t waste electricity.  Grease the muffin pan or muffin mold, insert the paper liners and keep the pan ready.
Spusht | Use ripe bananas for moist banana muffins
Use ripe bananas for moist banana muffins
1. In a medium bowl, you mash banana, stir in sugar or honey + melted butter or oil + vanilla extract if using.
2. Sift dry ingredients (flour + baking powder + baking soda + salt) on a paper or small bowl, then add to the banana bowl and gently mix just until combined.
Spusht | How to make Eggless Banana Muffins
How to make Eggless Banana Muffins
3.  Don’t over mix or the muffins become dense, don’t make the batter too thin or the muffins may fall flat, don’t whip the way you need to add air to a cupcake batter.  Just fold and mix to make a thick batter of dropping consistency.  Choose to stir in all the walnuts or any other additions, or reserve some to sprinkle on top. 
Spusht | Eggless Banana and Walnut Muffin Recipe
Eggless Banana and Walnut Muffin Recipe
4.  Scoop muffin batter into liners filling it 3/4th and sprinkle reserved walnuts over it.  If filled only 1/2 of the liner then you won’t get the dome top.  No need to level the batter inside muffin pan because muffins look good when they are uneven.
Spusht | Easy Banana Nut Muffins | Before and After Baking
Easy Banana Nut Muffins | Before and After Baking
5.  Bake for 28-30 mins @ 375F/190C until the top of muffins turn golden-brown and toothpick inserted in the center of the muffin comes out clean.  Check on them once at 25 minutes to judge how long to bake further.  I baked for about 30 mins @ 350F and these moist eggless banana walnut muffins still turned out amazing.
Spusht | Banana Walnut Muffins | Eggless Baking
Banana Walnut Muffins | Eggless Baking
You can make a batch of the banana nut muffins and keep at room temperature for two days or in the refrigerator for 4-5 days.
Spusht | Banana Walnut Muffins | Muffin Recipes
Banana Walnut Muffins | Muffin Recipes
So it’s all about mashing, stirring, sifting, mixing, scooping, and baking.  That’s all.  There is no creaming of ingredients, no whipping to make fluffy, no refrigerating, and no decorating.  I suppose this is why they are called breakfast muffins.  Because no one has the time to prepare a long and tiresome breakfast.  Compare these 12 banana muffins that take 30 minutes to a loaf of banana bread that takes 60 minutes.  Yep – for those in a rush, the banana walnut muffins sound just right. 
Spusht | Moist Eggless Banana Walnut Muffins
Moist Eggless Banana Walnut Muffins
Enjoy.
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5 comments:

  1. I love banana muffins, a perfect breakfast. Eggless option is always welcome, looks nice, thanks for sharing.

    ReplyDelete
  2. I don't give feedback in general on recipie blogs..but ur recipie made me to 😀just one word to say they r AWESOME.thx a million.i tried many times before where they were over raising and becoming flat at the end... 😩
    But these were perfect.and my kids loved them😍thx again.

    ReplyDelete
  3. Hey I modified this to make a microwave mug cake and it tastes really good! Thanks for the recipe :-)

    ReplyDelete

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