Easiest one-bowl Eggless Banana Walnut Muffins, detailed recipe with step-wise pictures. A versatile Eggless Banana Muffin recipe with variations included.
Baking and bread making are the frontrunners all over the world during this lockdown period. I am no exception to that, as I mentioned in one of my posts previously. For someone who has always loved cooking ever since I was a kid, I took to baking almost 12 years ago with our first microwave oven. The naïve me back then hardly knew the difference between microwave, convection and an OTG. I got the microwave for my mom as a gift, within 3 months of joining work. The microwave came with a simple recipe book by Tarla Dalal and a set of microwave safe bowls. Not really knowing the difference in cake made by microwaving, I have baked a few cakes (with the standard recipe from the recipe book) – including birthday cake surprises for our friends. Those cakes were definitely stodgy but being the only one in our family & friend’s circle to attempt baking cakes, everyone was kind to me. Fast forward to a few years, the husband got me my first OTG during the first year of our marriage. I learnt a bit more about baking and got fascinated by the endless recipes I could try.
If you are asking me why I am telling the history of my baking saga, I want you to look at the below picture. This is from 2012, when I first baked these Eggless Banana Walnut Muffins.
Husband probably clicked the above picture as I had not taken to the food photography yet. The lighting is bad, the picture is not so great looking either. But what we both remember, is the lingering taste of those muffins. So much so that the husband actually requested me to make them again a couple of weeks back. I have a rule for my blog – I don’t modify any of my older pictures for they show me, my growth. As I looked at my recipe, I questioned the pictures - I've tried the exact same recipe many times now and the results have been great (you can see them below) but will others get tempted enough to try the recipe with poor pictures? Probably not. Whether we would like to believe it or not – all of us taste food with our eyes as much as with our tongues and so I finally decided to update the post with new pictures. The above picture should be proof enough for anyone starting on food blogging journey that it is a constant learning space and no one is perfect from get go.
In the last few years, I have made Eggless Banana Bread and Eggless Chocolate Banana Bread – have been constants every time we overripe bananas left in the fridge. These Eggless Banana Walnut Muffins have a very similar texture but what I like about them are that they come portion controlled. A muffin should keep you filled for a couple of hours and we enjoyed them with our evening tea many days. In fact I have baked them thrice so far during this mandatory lockdown.
Eggless Banana Muffins have to the most forgiving recipe ever, you simply cant mess it up. All you need is a single bowl, mix all your ingredients and pour them into muffin liners (or just lined muffin tray) and bake – that’s it. And this is also a recipe where you can make many variations. For instance, I added chopped walnuts to most of my muffin batter and also added chocolate chips to the rest of the batter. Another time, I added 2 tablespoon of rich cocoa powder to the left-over batter to make some dark chocolate banana muffins. You could throw in any chopped nuts, dry fruits or chocolate chips or cocoa powder. These banana muffins are considered vegan, as I have not used eggs or milk and they stay fresh for over a week outside in an airtight container (that is if they last that long)
I have used all-purpose flour for making these eggless banana walnut muffins, but you can replace half or all of it with whole wheat flour. The texture should be slightly dense, but otherwise it should not impact the look or taste of these intense banana muffins.
How to make Eggless Banana Walnut Muffins –
Eggless Banana Walnut Muffins
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
- 1 cup Mashed Overripe Bananas I used 4 small sized Yelaki Bananas
- 1 cup All Purpose Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ⅓ cup Sugar
- ¼ cup Oil
- ¼ cup Chopped/Broken Walnuts
- 2 tablespoon Chocolate Chips optional
- 1 teaspoon Vanilla Essence
- pinch Aof Salt
- Mash bananas roughly and measure it out. If you have frozen overripe bananas, let them come to room temperature. Preheat oven at 180°C for 15 mins. Line the muffin tray with cupcake/muffin liners or parchment paper.
- Roughly powder the sugar and add it to the bowl with oil & vanilla essence. Whisk everything until the oil is mixed well.
- Now add mashed bananas and whisk until the mixture is light & fluffy.
- In another bowl mix all purpose flour, baking powder, baking soda and salt.
- Add the prepared mashed banana mixture, gently fold the flour mixture.
- Add walnuts and chocolate chips (if using) and mix them in.
- Fill the muffin liners until ¾th with the batter and bake at 180°C for 25-30 mins.
- Remove the tray from the oven when a tester comes out clean and the muffin tops are firm & fluffy.
- Cool on wire rack, serve warm. Store in an airtight container outside at room temperature for upto a week.
Detailed step-wise picture recipe of making Eggless Banana Walnut Muffins –
Mash bananas roughly and measure it out. If you have frozen overripe bananas, let them come to room temperature. Preheat oven at 180°C for 15 mins. Line the muffin tray with cupcake/muffin liners or parchment paper.
Roughly powder the sugar and add it to the bowl with oil & vanilla essence. Whisk everything until the oil is mixed well.
Now add mashed bananas and whisk until the mixture is light & fluffy.
In another bowl mix all purpose flour, baking powder, baking soda and salt. You could also directly seive into the bowl with banana mixture.
Add the prepared mashed banana mixture, gently fold the flour mixture.
Add walnuts and chocolate chips (if using) and mix them in.
Fill the muffin liners until ¾th with the batter and bake at 180°C for 25-30 mins.
Remove the tray from the oven when a tester comes out clean and the muffin tops are firm & fluffy.
Cool on wire rack, serve warm. Store in an airtight container outside at room temperature for upto a week.
- For best results use overripe bananas. You could use 2 large bananas or 4 small bananas. I freeze overripe bananas in ziplock bags and thaw them when needed.
- Adjust sugar quantity per sweetness preference. My sugar had large crystals, so I powered it roughly to help mix easily.
- If the muffin batter is too thick, add a tablespoon of water or milk to adjust the consistency. But if bananas are ripe enough, you should not need any more liquid.
Reach out to me at [email protected]! Also follow me on:
Facebook – Cooking From Heart
Pinterest – Cookingfromheart
Instagram – Cookingfromheart
Twitter – Cookinfromheart