Eggless Whole Wheat Banana Walnut Muffin

These banana muffins are made of whole wheat flour and eggless. Soft and moist, few melted choco chips inside and outside you can hear crunchy walnuts sound. Eggless whole wheat banana walnut muffin is very easy and gets ready in just 20 minutes.I find these muffins a great option for breakfast, snack time and for kid’s lunchbox time. It took 10 minutes to get ready with ingredients and 20 minutes to bake them. They came out so beautifully. As soon as they were at room temperature half of them were gone. My kids picked from the cooling rack and started munching on these beauties. Must say with the aroma of cinnamon powder they taste heavenly. Moreover, these are made with whole wheat flour which is something I love about these muffins.

Making baked banana recipes are a great way of using overripe bananas. There is no need to have a grinder or mixer, simply use the fork and mash banana. Adding choco chips are simply optional. I have bought a big batch of choco chips now so try to add in baking stuff as n when I can.

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If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

let see how to bake these eggless whole wheat banana walnut muffin.

Eggless Whole Wheat Banana Walnut Muffin

Ingredient                                                                                12 muffins

1 Cup whole wheat flour
1/2 Cup sugar (Replace with brown sugar.It got over by the time I baked these.)
1/4 Cup butter or olive oil
2 Medium sized banana
1/4 Cup choco chips (optional)
1/2 Cup Milk
1 Tsp Vinegar
1/2 Tsp baking soda
1/4 Cup walnuts
1 Tsp vanilla essence
1/2 Tsp cinnamon powder
1/2 Nutmeg powder

Method

1. First of all, start preheating oven to 350F or 180C.
2. Mix milk and vinegar together in a bowl and keep it aside till we need it.
3. Mash banana with the help of a fork and keep it ready.
4. In a small bowl add 1 tsp of flour and choco chips. Mix properly so that all choco chips are covered with wheat flour. This prevents them from drowning in the batter.
5. Take a mixing bowl and sift flour, baking soda, cinnamon, and nutmeg powder. If you do not like adding cinnamon and nutmeg powder just skip it. But I will urge you to add them and see the magical flavor they give to banana muffins.
6. In another mixing bowl take the mashed banana, sugar, mixture of milk-vinegar, oil/butter, and vanilla essence. Whisk nicely.
7. Now add dry ingredients in wet ingredients mixing bowl and combine them until you do not see any particle of flour.
8. Add choco chips in this batter and fold them gently.
9. Line the muffin liners in pan and pour this batter equally. This batter will give 12 muffins. Spread walnuts on top generously. During baking, walnut becomes so crunchier and taste great while chewing muffins.
10. Bake for 15 minutes. Check by inserting a toothpick. If it comes out clean then muffins are ready.
11. Cool them on a cooling rack before serving. Eggless whole wheat banana walnut muffins are ready to be served with milk in breakfast or any small gathering or simply in your snack time. Enjoy.

Notes

1. You can add curd instead of milk n vinegar mixture.
2. Using over ripen banana gives great taste and aroma.
3. Replace with all purpose flour to make them more fluffy and spongy.

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Eggless Whole Wheat Banana Walnut Muffin

These banana muffins are made of whole wheat flour and eggless. Soft and moist, few melted choco chips inside and outside you can hear crunchy walnuts sound. Eggless whole wheat banana walnut muffin is very easy and gets ready in just 20 minutes.

5 from 8 votes

Print Pin Rate

Course: Breakfast, Snack

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 Muffins

Calories:

Author: Bhawana

Ingredients

• ▢ 1 Cup whole wheat flour
• ▢ 1/2 Cup sugar (Replace with brown sugar.It got over by the time I baked these.)
• ▢ 1/4 Cup butter or olive oil
• ▢ 2 Medium sized banana
• ▢ 1/4 Cup choco chips (optional)
• ▢ 1/2 Cup Milk
• ▢ 1 Tsp Vinegar
• ▢ 1/2 Tsp baking soda
• ▢ 1/4 Cup walnuts
• ▢ 1 Tsp vanilla essence
• ▢ 1/2 Tsp cinnamon powder
• ▢ 1/2 Nutmeg powder

Instructions

• First of all, start preheating oven to 350F or 180C.
• Mix milk and vinegar together in a bowl and keep it aside till we need it.
• Mash banana with the help of a fork and keep it ready.
• In a small bowl add 1 tsp of flour and choco chips. Mix properly so that all choco chips are covered with wheat flour. This prevents them from drowning in the batter.
• Take a mixing bowl and sift flour, baking soda, cinnamon, and nutmeg powder. If you do not like adding cinnamon and nutmeg powder just skip it. But I will urge you to add them and see the magical flavor they give to banana muffins.
• In another mixing bowl take the mashed banana, sugar, mixture of milk-vinegar, oil/butter, and vanilla essence. Whisk nicely.
• Now add dry ingredients in wet ingredients mixing bowl and combine them until you do not see any particle of flour.
• Add choco chips in this batter and fold them gently.
• Line the muffin liners in pan and pour this batter equally. This batter will give 12 muffins. Spread walnuts on top generously. During baking, walnut becomes so crunchier and taste great while chewing muffins.
• Bake for 15 minutes. Check by inserting a toothpick. If it comes out clean then muffins are ready.
• Cool them on a cooling rack before serving. Eggless whole wheat banana walnut muffins are ready to be served with milk in breakfast or any small gathering or simply in your snack time. Enjoy.

Notes

1. You can add curd instead of milk n vinegar mixture.
2. Using over ripen banana gives great taste and aroma.
3. Replace with all purpose flour to make them more fluffy and spongy.

Nutrition

Serving: 0g | Sodium: 0mg | Calcium: 0mg | Vitamin C: 0mg | Vitamin A: 0IU | Sugar: 0g | Fiber: 0g | Potassium: 0mg | Cholesterol: 0mg | Trans Fat: 0g | Monounsaturated Fat: 0g | Polyunsaturated Fat: 0g | Saturated Fat: 0g | Fat: 0g | Protein: 0g | Carbohydrates: 0g | Iron: 0mg

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This post is for the A-Z Recipe Challenge. The food bloggers who are a part of this challenge, including myself, are cooking a dish for each letter of the English alphabet. Letter B is for this month, and I chose B for Banana as a key ingredient for my recipe.