1cupMashed Overripe BananasI used 4 small sized Yelaki Bananas
1cupAll Purpose Flour
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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.
Eggless Banana Walnut Muffins
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.