Jan 12, 2013

Eggless Banana Walnut Muffin

Whats easier than making muffins? Apparently not many things as I discovered. I always enjoyed eating cakes and so did the better half. But cakes made in the 8 inch round pan in my house can last a lifetime given the absence of memory in me and sweet tooth in the hubby. How then could we still get to eat delicious stuff without the literally "extra" baggage? Lo, there entered into our lives muffins and it has occupied a place of pride on our palattes as well on my repertoire. Bake 6 of them at a time and polish it off in a day!
The banana walnut muffin is what I call les ordinairè yet is so extravagant in flavours and fills the senses in a way that satisfies every comfort sweet craving. I have made this with oil and butter and it turns out amazing on both counts. And it is eggless to boot. So try it and have fun!

Eggless Banana Walnut Muffin

Servings: Makes 12-14 muffins
Prep Time: 15 minutes  Cook time: 30 minutes


2 Bananas (preferably over ripe)
3/4 cup Whole wheat pastry flour
1/4 cup Walnuts
1/2 cup Sugar (1/4 cup if you want to reduce sweetness)
1/4 cup Vegetable Oil (I used Canola) or same amount of Unsalted Butter
1/2 tsp Baking soda
1/2 tsp Baking powder
1 tsp Vanilla essence
1/3 cup Chocolate Chip (optional)
1 tbsp Milk


  1. Preheat the oven to 350 F.
  2. Toast the walnuts by either baking them for a couple of minutes in the oven or using a frying pan on medium heat and stirring continously for 4 minutes. Chop the toasted walnuts into small pieces. 
  3. Line a muffin or cupcake tray with paper liners. Alternately grease the cups and you could pour in the batter directly but its always a lot more cleanup without the liners. 
  4. In a bowl mash up the banana with a fork. You could even give it a small spin in the blender.
  5. Add in the oil and the essence to this and mix well.
  6. In another bowl mix together flour, sugar, baking soda, baking powder.
  7. Make a hole in the center of the bowl with the flour and stuff. Pour the wet mix into this hole. 
  8. Whisk it all together always making sure not to over mix. 
  9. If the mix is too tight pour in a little milk so that you get a nice smooth consistency but not liquidy. 
  10. In the end fold in the chopped toasted walnuts and chocolate chips and mix once.
  11. Scoop up sufficient dollops of the dough and plop into the paper cup liners. 3/4 full is good.
  12. Bake for 30 minutes or until a toothpick or knife inserted comes clean. Be watchful after around 20 minutes because ovens differ. 
  13. Remove from oven and let cool for another 15 minutes. 
  14. Devour.

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