Eggless Banana Muffins Recipe (Whole Wheat)
These banana muffins are a quick and easy vegan and eggless muffin recipe made with whole wheat flour, ripe bananas and sugar. Baked to perfection in just 30 minutes, enjoy these delicious eggless muffins with breakfast or as a midday snack.
About Banana Muffins Recipe
It seems every time I have a surplus of bananas at home, I always have a few that get a little too ripe before I can enjoy them.
To be honest, I do tend to buy too many bananas at a time so then I can use them in baked goodies and desserts!
Most of the time, I’ll throw my ripe bananas into a delicious, simple homemade Banana Bread.
Other times, though, I’m craving something a little sweeter, like Chocolate Chip Banana Bread or my tasty Banana Cake.
As you can see, I have tons of practice baking with bananas, so I decided to turn some of these favorite recipes into a muffin recipe!
Super easy and ready in under an hour, these banana muffins are made with overripe bananas, whole wheat flour and without any eggs. However, you can use all-purpose flour for this recipe if desired.
And don’t be turned off by the looks of these tasty treats. Though the banana muffins may not look all that appealing, they truly are one of my favorite breakfast, tea time and snack recipes.
How to Make Banana Muffins
Prep and Make Banana Puree
1. First, preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit). Then line a muffin tray with muffin liners.
2. While the oven is preheating, chop the bananas. First peel and chop 3 large-sized or 5 medium sized, ripe or slightly overripe bananas (400 grams with the banana peels). Then place those bananas in a mixing bowl and pour ¼ cup sugar on top.
3. Next begin to mash the bananas. I simply use a normal fork then mash the bananas until smooth, but you can use a vegetable masher, as well. Or simply run through in a blender to make a smooth puree.
Mix Liquids
4. Then add ½ cup oil to the banana and sugar mixture. Use any type of neutral oil you prefer, such as sunflower, rice bran or vegetable oil.
5. Now stir the mixture well with a wired whisk so that the oil is mixed evenly.
6. Next add ½ teaspoon vanilla extract or powder and stir well.
7. Then add 1 tablespoon of lemon juice. Mix well and set this wet mixture aside.
Sift Dry Ingredients
8. Begin to sieve the dry ingredients directly into the wet ingredients bowl:
- 1.5 cups whole wheat flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch of salt
You can also sieve the dry ingredients in a plate or tray and then add later.
9. Notice that the sieved dry ingredients are now ready to be folded into the banana muffin batter.
Make Batter
10. Now, holding a spatula, gently fold the dry ingredients into the wet ingredients. Don’t overdo the folding.
11. Now the banana muffins batter is ready to be poured in the muffin liners.
Bake Eggless Banana Muffins
12. It is now time to bake the banana muffins. First, spoon the batter into the muffin liners just to about ¾ full. Then, using a spatula, remove the excess batter from the bowl and add to the muffin liners.
13. After that, place the muffin tray in the center rack with both the top and bottom heating elements of the oven.
Finally, bake the muffins for 30 to 35 minutes or until a toothpick or bamboo skewer inserted comes out clean.
14. Remove after 5 minutes using kitchen napkins or oven mitts and place them on a wired rack to cool.
Once warm or cooled at room temperature, you can finally serve these banana muffins as a sweet snack or dessert.
Expert Tips
- Storage and leftovers: Store your banana muffins in an airtight container or with plastic wrap covering them in the fridge. Your muffins will last up to a week.
- Give the toothpick test: To give a final check, use the toothpick test! First, get a clean toothpick, then stick it into the center of a muffin. If the toothpick comes out clean and dry or with fine crumb particles, the muffins are ready. However, there should be no stickiness.
- Check your oven: Temperatures in ovens differ, so keep a check while baking. Your oven might bake the muffins in 20 minutes or even 40 minutes. It took a total of 35 minutes for the muffins to bake in my oven. The tops should be golden when finished.
- Customize: Change up the flavors by adding in dried berries, nuts, or various other ground spices, such as cinnamon, pumpkin spice, nutmeg, cardamom. You can even add some chocolate chips for an extra sweet kick.
FAQs
How can I make these muffins more sweet?
This banana muffin recipe calls for ¼ cup sugar, but you can increase this amount as needed to suit your sweetness preferences. I would avoid adding more than ⅓ cup of sugar unless doubling or tripling the recipe.
How smooth does the mashed banana mixture need to be?
The texture is ultimately a personal preference. A few small chunks of bananas are fine, but you can also blitz the banana and sugar mixture in a blender to get a smooth puree.
What can I use instead of oil?
You can also use melted butter instead of oil.
How many muffins does this recipe make?
The recipe yields 10 regular-sized banana muffins.
What temperature should I bake these at if using a microwave oven?
Use the same temperature for baking in the convection mode of a microwave oven: 180 degrees Celsius (356 degrees Fahrenheit).
Can I use frozen bananas for banana muffins?
Yes, but do make sure that the bananas are defrosted first. You want to mix and bake your ingredients at room temperature.
Step by Step Photo Guide Above
Ingredients
Dry ingredients
- 1.5 cups whole wheat flour – 180 grams
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch salt
Wet ingredients
- 3 large bananas or 5 medium bananas – 400 grams with peels
- ¼ cup raw sugar or regular sugar – 50 grams
- ½ cup oil
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract or vanilla powder
Instructions
Prep and making batter
- Line a muffin tray with muffin liners. Also preheat the oven to 180 degrees Celsius/356 degrees Fahrenheit for 15 minutes. You can use the same temperature for preheating in the convection mode of a microwave oven.
- In a bowl take chopped bananas together with the sugar. Begin to mash the bananas with a fork or a masher till smooth. A few small chunks of bananas are fine. You can also blitz the bananas and sugar in a blender to get a smooth puree.
- Add oil. You can also use melted butter instead of oil.
- Stir the mixture very well with a wired whisk so that the oil is mixed evenly.
- Add vanilla extract or powder and mix to combine evenly.
- Then add lemon juice. Mix again very well and keep this wet mixture aside.
- Begin to sieve whole wheat flour, baking soda, baking powder, salt directly in the wet ingredients bowl. You can also sift the dry ingredients in a plate or tray and then add later.
- Holding a spatula, with light hands gently fold the dry ingredients with the wet ingredients. Don’t over do the folding.
Baking banana muffins
- Spoon the batter in muffin liners till ¾ of the liners. Using a spatula remove the excess batter from the bowl and add to the muffin liners.
- Place the muffin tray in the center rack with both the top and bottom heating elements of an otg.
- Bake in the preheated oven at 180 degrees Celsius/356 degrees Fahrenheit for 30 to 35 minutes or till a toothpick inserted comes out clean. The recipe yields 10 regular sized banana muffins.
- Temperatures in ovens differ, so do keep a check while baking. Your oven might bake the muffins in 20 minutes or even 40 minutes.
- It took a total of 35 minutes for the muffins to bake in my oven. The tops should be golden.
- The final check is that a tooth pick should come out dry or with fine crumb particles. There should be no stickiness. Use the same temperature for baking in the convection mode of a microwave oven.
- Once warm or cooled at room temperature, serve these eggless banana muffins as sweet snack or dessert.
Notes
- You can make these banana muffins with all purpose flour or a mix of both.
- For a more sweeter taste, add a few tablespoons more sugar according to your taste preferences.
- I prefer to use raw sugar in most of my baking. But feel free to add sweeteners of your choice like maple syrup, coconut sugar, palm sugar or jaggery.
- You can opt to add nuts, dried fruits, various ground spices like cinnamon, allspice, cardamom to the batter.
- In place of lemon juice, use 1 tablespoon of apple cider vinegar or white vinegar.
- The recipe can be halved or doubled.
- The approximate nutrition info is for 1 medium-sized banana muffin.
Nutrition
Banana muffins recipe from the archives was first published on February 2015.
as a new baker, it was a really simple recipe to follow with out standing results
Thanks Shruti.
Hello Dassana
Thank you so much for your reply.
I also have to say that I tried most of your recipes they’re awesome.
Warm Regards
Shanthy
hello shanthy, welcome and thanks again. wish you a happy ganesh chaturthi festival in advance.
Hi Dassana,
Greetings from Singapore !
I tried this recipe last week end, excellent ! Baking this weekend again.
Have a question, can I add cinnamon powder half teaspoon.
Regards
Shanthy
hi shanthy, thanks for the feedback and rating. yes, you can add half a teaspoon cinnamon powder. in any cake or muffin recipes you can easily add cinnamon powder, nutmeg powder and all spice powder. a mix of these three spices can be also added. however, just keep the proportion of nutmeg very less as it can be intensely aromatic.
Tried this recipe my family loves it we make banana bread using this same ingredient and my family loves it. Thank you for sharing
Ok . thank you dassana
Welcome Urmi
Silicon moulds or aluminium mould tray which is better.?Anyway I am going to put paper liner. I am confused dassana. Plz help. Which is better and why
aluminium is better as it gives an even heating and is a good conductor of heat. silicon is not a good conductor of heat and so the baking time will increase. moreover with silicon the cakes or muffins do not get browned well. you can use paper liners inside the aluminium tray moulds.
Which brand baking powder and soda I use please inform me
i use aluminium free baking powder. i had purchased from amazon.in. but the brand which i had brought is no longer available. for baking soda i purchase it locally.
Keep up the good work!
Thanks Sang
It was a disaster. Very dense and not sweet at all though I followed the recipe as it is. I think the measurements are not correct especially for flour and sugar.
madhu, the measurements are correct both for flour and sugar. either use the cup measurement or the weight (grams) measurement. sweetness will also depend on the sweetness of the bananas. denseness is due to over folding the batter or the baking soda or baking powder not being fresh or active.
Hi Dasanna
Will it be good if I add walnuts to this muffin mixture
Thanks!
yes the taste will be good with walnuts. dust the walnuts with some flour before adding or else they will settle down at the bottom of the muffins.
Can i use ghee instead of oil and jaggery instead of sugar and how much ?
dimple, you can use ghee and jaggery. use same amount as that mentioned for oil and sugar.
Do you think I could substitute regular white flour for the whole wheat flour?
Sarah, Yes You can.
Hi Dassana,
Firstly I would like to say a HUGE Thanks for all the recipes that you post on your blog. Have tried so many now that I have lost count!
It is my go to website for any and every kind of recipe. And you are a big inspiration for all newlywed girls out there who don’t know a thing about cooking.
Anyway, I ventured a bit into baking as we bought a new OTG (Morphy Richards 28L). Tried several of your recipes and they came out well. So thanks again! ☺️
With this particular banana muffin recipe, they turned out deliciously yummy but somehow the outer edges and top were nicely baked and the insides were soft and felt incompletely cooked even though I removed it only after the tooth pick test. I read a few comments where u have suggested to modify the oven temperature if needed. I did that too, but no luck. I really love the taste of these muffins and want them to come out perfect. Please guide as to where I could be going wrong.
thanks Jo for this lovely comment. felt good reading it. now for the muffins, firstly with the batter, do not mix or fold too much. over doing the mixing or folding part, will ruin the soft texture in the muffins. keep the muffin tray on the center rack and not close to the top heating element. muffins and cake pans are best baked when they are kept on the center rack. for baking, you can use either only the bottom heating element or both the top and bottom heating elements. if the pan is kept close to the top heating element, then the muffins or cake get browned quickly from outside, but the center is not cooked at times. alternatively you can cover the pan with a foil. hope this helps.
Awesome. Yummy. Perfect. I always come back to do this again and again!
Thanks Sugirtha for your positive feedback.
Hi
I don’t have vanilla powder….what other can b replaced ? Custard powder I.e. vanilla flavor or cocoa powder or milk powder? May I know the reason u r using it here?
vanilla powder is used to give a vanilla aroma in the muffins. you can use cardamom powder or cinnamon powder instead. use 1/4th tsp cardamom or cinnamon powder.
Hi dassana! I hv made this recipe for my toddler almost 3 times and he does love it. Only thing is that i find it a tad bit too sweet. Maybe its the bananas i choose. Just wondering how much of the sugar i can reduce without affecting the recipe?
thanks anjhana. nice to know. you can reduce sugar to 2 tablespoons. you can also use jaggery instead of sugar.
Hi dassana can this recipe be halved? In that case wht will be the quantity of baking soda and baking powder
yes you can halve the recipe. then just add 1/8th tsp baking soda and 1/3rd tsp baking powder.
Hello dear plz tell me how store un whipped cream packet after opening.? Because when i use it next time cream was not firm as i need.
Pradnya, once i open the pack then i store it in fridge. It stays good for couple of weeks. never had any problem. check the expiry of the pack.
After baking,upto how many days will they remain fresh
Rupashi, for 4-5 days in the fridge.
Hiii dear i need u r help again can i use silicon mold in my otg? N i have a problem that i use tropolite whipped cream for frosting but once use remain i keep in fridger with proper packaging still when i again open it for next use my cream was not having firm as it need for frosting. What to do to solve dis problem plz help.
Pradnya, no idea. I have never used this brand of cream.
Hello dear i want u r help. Plz tell me mirror glaze piping gel is vegetarian or non vegetarian.? ,
pradnya, i think gelatin is added to this glaze and hence its not vegetarian. since gelatin is made from animal bones. you can always check the pack and see the ingredient list. if its says agar agar, then it is a vegetarian product.
Hi dasanna,simple and easy cake recipe.
Could you please tell me what is the difference between cupcake and muffin cake.i am very confused.
thank nilashini. usually a muffin is denser than a cup cake which is lighter in texture. also muffins are less rich as compared to cupcakes which are more rich as more butter and sugar is added. they are even more sweeter as compared to muffins. you can say a cup cake is cake in cups or small cakes. cup cakes also have some frosting or icing done on them which are not done on muffins. you can easily have muffins everyday but not cupcakes.
Thanks for your explanation.I am clear now.
I have posted spinach muffin recipe on my site. I gave the title for that post as spinach cupcake and muffin cake but i should have been mentioned as spinach muffin cake alone. Now I clear.
If you have time, feel free to visit my spinach muffin post on my site.
nilashini, i checked your recipe. i did not know you have a blog. first of all congrats and the recipe is too good. i am removing your site link as then the comment gets spammed.
what you have posted is actually a muffin as in muffins healthy ingredients like whole wheat flour are used and such muffins can be easily had everyday for breakfast or as a snack. so you can change the title if you want.
Hi Dassna,
First of all i would like to thank you for encouraging novice bakers like me…your site is really helpful..in fact the only one where it mentions not only preheat but also for how many minutes to preheat…??..I am totally new at baking and most of the recipes just mention preheat…I was pleasantly surprised to see in the above recipe and decided to give it a try..banana muffins came out really well last week..gave me a lot of confidence..so I tried the apple cake today the taste was nice..looked nice too from the top…but the knife didn’t come out clean and seemed a little uncooked ( little not totally) ..I mean it didn’t come out perfect like the whole wheat muffins..where did I go wrong..please help!
Look forward to your reply..?
Rachna
thank you rachna. glad to read your comment. there is some moistness in the cake due to the apple chunks. but the taste is felt as cooked and well baked. did you feel any raw batter like or uncooked flour particles in the cake. if yes, then the cake needs to be baked more. so next time you can bake for some more minutes. oven temperature varies with the size, capacity and the model or make. also convection ovens bake faster than OTG or regular ovens. even while folding or mixing the batter, especially made of whole wheat flour, do not over do and mix or fold with light pressure from the hands. if the batter gets mixed too much, then the texture becomes doughy in the cake. hope these tips help.
Thanks so much for taking out the time to reply from your busy schedule…so kind of you..:-) Will surely keep in mind the tips you suggested next time i try few of your whole wheat cake recipes…Have a wonderful Diwali…
welcome rachna. sure and do let me know the results. wish you too a happy diwali.
hey…. I loved ur recipes….just wanted to ask whether we can use maida(all purpose flour) instead of atta?
you can use maida.
Hi Dassana,
I just love your recipes. Your blog has made me a confident cook. Trying baking now 🙂
Just wanted to checked, your header mentions cup measurement as 250 ml, but in the recipe you say 1 1/2 cups are a to be 180 grams. So we should use 180 grams atta and 250 grams cup for rest, correct?
Also, I tried the banana cake. My knife comes clean, as in not wet but a little something on the tip and even after 55 mins. The cake looks baked and tastes great, but seems a little shrunk. And the texture inside not airy but moist. Can you help with what I am doing wrong?
thanks shilpa. the cup measures in volume which is ml for wet ingredients and not dry ingredients. use 180 grams atta or 1.5 cups flour. 1 cup whole wheat flour is not 250 grams but 120 grams when measured on a weighing scale. either use cup for everything or use gram measurement for everything.
looks like the too much of mixing or too much of flour and less liquid ingredients. these could a few issues. just mix lightly and weigh the flour correctly and then add.
Thank you, Dassana! That helps 🙂
welcome shilpa.
Thank you for thr recepie… it turned out superrrrbbb…love all ur recepies….
pleased to know this thank you anjana for your positive feedback 🙂
I tried banana muffins with some choco chips they tasted awesome…. ?
thank you tanvi for your positive feedback 🙂
Can we halve this recipe
rupashi, yes you can halve the recipe.
Hi,
I made your vegan banana muffins and they turned out delicious!! This is my first time baking and your recipe reinforced my belief that baking is fun!
Thanks a lot 🙂
Pavithra Sridharan
welcome always pavithra 🙂 and thankyou for your kind words.
Never fails me ,your recipe’s are fool proof and I am a big fan. Greetings from the cold frontier Canada!
thankyou mala 🙂 for your kind words.
Tried the recipe it turned out perfect and my family loved them. Following your blog , thanks for sharing wonderful recipes.
Omg.I can’t believe I made it.my hubby no me since the time wen I could not even make tea.N today m baking healthy cakes n muffins.he is so proud of me.thank u so much.I made it perfectly.
pleased to know this thankyou so much rakhi 🙂 for your kind words glad your husband liked the muffins.
Hello. Tried your many recipes n have come out well. Thank you. I have one question. If cake batter remains can we keep it in fridge and bake later?
vinutha thankyou and you are welcome 🙂 if you keep the cake batter it won’t rise while baking so it’s imperative you make the batter and bake at the earliest. Hope this help’s you may be you could try making pancakes from the leftover batter.
Hey I tried ur recipe today..but when I have put the muffins for baking in the oven I realized that I forgot to add lime in it…is it necessary to add lime in the recipe… If so for what purpose? I hope my muffins r going to come out nice
lime or lemon juice being acidic reacts with the baking soda to give carbon dioxide as one of the by products. this helps in making the muffins airy and light. i hope the muffins come out well.
Great recipe..thanks dasanna.. can you please tell how long they would stay good without refridgeration? I’m thinking of making some for my travel which will be a full day long. Hare Krishna.
thankyou divyapriya they should last for 5-5 days in the fridge. hope this help’s you.
Thanks for your reply dasanna.. I meant without keeping in the fridge.. Say at room temperature, how long would they stay good?:)
welcome divya. for a few days – like 2 to 3 days.
its an amazing receipe! Looks tempting for the palate. Thanks for sharing with others.
I must let all my friends know about it. Gob bless You. And thanks once again.
michael glad to know you liked the recipe and thankyou for sharing them with your friend’s. you are always welcome 🙂
Hi Dassana, i follow your blog n have tried many recipes. I am new to baking n have a few doubts. U have mentioned in your muffin baking recipes, to have both the top n bottom heating elements on while baking in an otg. I have a Morphy Richards 24 l otg, n when i select the bake option, only the bottom heating element will be on . so should i select the toast option in which both the heating elements get switched on. N mine is a 3 rack oven. Can i place muffins on two racks simultaneously while baking?
madhuri, you can place muffins on two racks simultaneously. there must be a way for you to select both the top and bottom heating elements. do read the manual. because in my basic 18 litre oven i have the option of selecting the heating element.
Recently discovered your blog. What a delightful discovery.
Tried these muffins today and they turned out perfect.
Thank you for bringing in the healthy recipes.
thank tirthi. do try the other recipes as well.
I have been a silent follower of your blog since a long time… N now I have found a new love for baking.
I made this recipe today. Everyone loved it!! My husband finished 4 muffins back to back!! N I had to stop him from having more!
Thanks for your lovely recipes! 🙂
welcome ameya. glad to know this. thanks for sharing this sweet and encouraging feedback.
I’m a silent follower of your blog.. Great recipes.. I’ve tried many recipes and they were awesome.. A few fabulous recipes from your blog that i tried and succeeded are palak paneer, motichoor ladoo, kadai mushroom, microwave dhokla and paneer tikka…. I’m really very glad to post this comment after so long!! Thanks so much…
A doubt.. My first venture in baking actually..
Can i use baking powder alone since i don’t have baking soda at home.. and can i add cinnamon or cardamom instead of vanilla extract?
thanks ashritha for commenting and the positive feedback on all the recipes. baking soda is required in this recipe. but since lesser amount is used, try increasing the baking powder to 1.25 tsp. there will be some change in the texture. but overall i feel the result will be fine. yes you can add cinnamon or cardamom powder instead of vanilla.
Thanks for replying Dassana 🙂 Would try and let you know..
welcome ashritha. do let me know 🙂
Turned out great.. my daughter loved it!
Just wanted to ask something,
Are black cumin and carom seeds the same?
And i also get confused between caraway seeds and the above things!!
thanks ashritha. both black cumin seeds and carom seeds are different. they are not same. caraway seeds is also different from black cumin.
Hello, I tried the recipe exactly as mentioned. After the mentioned time I removed the cake and did the toothpick test and it came out clean. When I was removing the cake from the tin, the bottom part was not easily remove able as it was sticking to the base. The crust looked perfectly baked but bottom part looked as if uncooked. Please tell me what went wrong so that I can try the recipe again.
the base has got stuck to the cake. if the toothpick comes out clean, it means the cake has baked well. also the toothpick has to be inserted till the base to check the doneness. so next time when you make, then check properly with a toothpick or a skewer.
Hi
Tried some of your recipes and found them to be very good. For someone who has just ventured into this field, the experience was very stimulating. I do not have a muffin tray. Can i try using the liners on a regular tray?
Raji
thanks raji for sharing positive feedback. you can use but what happens is that they muffins spread out. so you won’t get the proper shape but taste will be good.
Hi Dasanna. Can we add coco powder to the dry ingredients and make it choco banana muffins? I am planning it to serve it to kids. So I thought they would love chocolate with it.
dhanya, you can add 1 tbsp of coco powder but it will make the batter thick. so also add 1-2 tbsp of milk to make the batter to right consistency.
Hi dassana I have tried out quite a few of your recipes and all have turned out good I have just finished baking banana muffins and is on the rack cooling haven’t tasted as yet but am damm sure it will taste awesome !!!!! Being diabetic have used org jaggery and lesser qty of oil keep up the good work adding many more eggless recipes God bless and thank you.
thanks madhu for your prayers and positive feedback on recipes. glad to read your comment.
Hi….. I hv flw ur masala dosa recipe n it cms out wounderful ……..thnks to u ,cn i bake in the combination cooking ,convection +micro…..what is the difference between convection and microwave +convection
for baking just use the convection mode. convection cooking is due the heating element and fan which circulates hot air inside the oven. this is similar to a regular oven, except for the fan, which may or may not be in a regular oven. microwave is heating through the electromagnetic radiations. combination is using both using dry heating method of convection and electromagnetic radiations. so unless a recipe calls for it, then don’t use it.
if i m making the same muffin in microwave (coz my muffin moulds r micro proof ones) , hw long to micro the barter filled moulds?
i think 2 to 3 minutes would be fine on a high power.
my preheating is already set in microwave company is it differ to bake cake…and after preheating it sounds …I have Samsung microwave and please tell me how to start after preheating because after preheating button does not work …..PLEASE help me
jaya, the preheating which is set by the company is usually less than 15 minutes. in my oven it is 5 minutes. so i manually preheat for 15 minutes.
When can i add egg in the muffin ……..
jaya, the recipe will change. so can’t say.
The recipe seems yummy …..but If i dont have an oven is there any other way to make them??
thanks surbhi. don’t think so. but you can make banana cake in the pressure cooker – https://www.vegrecipesofindia.com/eggless-banana-cake-recipe/
Hi, really nice receipes vd such detaild instructions.i ws going through d banana cake n muffins receipe. Both r just d same. So i wantd to know d diff bw a cake n muffin whn d receipes r same. D only addtion is lime juice in muffin bt tht wud nt make a veri big diff. Actually i hv been baking cakes since yrs so thts why i ws just curious to know d reply
at times same recipes can be used for mufffins as well as cakes. one can say that a cake is a like a sweet bread or loaf and muffins are individual portions of the same. muffins are usually less sweeter as compared to a cake.
Hi i would love to try this recipe but wanted to ask you if the same process cud be followed for all kinds of fruit muffins and one more thing, how about using vanilla essence instead of vanila powder .
poorva, the same process can not be followed for all fruit muuffins. the recipe will vary as each fruit has a different texture or pulp. yes you can add vanilla essence instead of vanilla powder.
hi hi hi dasanna, it turned out perfect as perfection could be. Thank you & God bless you both and your family. I did go through in your site “about us”. Keep moving up in the ladder till you both have cenpercent satisfaction. With my life experience one never satisfy a person mentally and materially but satisfy the stomach by giving them xlnt bhua. I hope you agree. DK
thats great dk ji. i agree we cannot satisfy anyone mentally or materialistically. but yes satisfying the stomach is possible 🙂
Hi Dassana.. Thanx for the wonderful recipe… The muffins were just perfect… My son loved it…
I need to make around 50 muffins for a party. How do I make them in batches.. If I keep the batter for a long time will the second batch of muffins come out good.
welcome supriya. glad to know this. you can not keep the batter out. because the muffins will not rise then. first make one batch and then make the batter again for second batch.
hi dasanna, I want to bake this for a small get together. I do not have an OTG. Pl let me know how I should go about in my microwave. Shall await your prompt reply. Many of the friends are vegetarians and they may not expect this from me more because of my age. I have given your site I’d to so many …… God bless u. DK
dk ji, use the convection mode of your microwave oven. preheat the oven for 10 to 12 minutes at 180 degrees celsius. then keep the muffins and bake them. time will vary. so i suggest to check after 15 minutes and thereafter. if you do not have convection mode, then just microwave for 4 to 5 minutes, for a regular muffin pan or liners. if using small muffin liners, then you will have microwave for less time. i have not yet tried this recipe in a microwave mode, but i think it should work.
Goodmorning and thanks dasanna, I am used to baking in convection mode in my microwave and shall attempt as per your directions and let you know soon. God bless you both. DK
Thanks DK ji for your blessings as always. Do give it a try.
Hey Dassana. Thx for the measurements in gms… My muffins are baking now…the aroma is awesome and hope it tastes great too….
welcome ramya.
Awesome recipe.. Perfectly baked first time only.. Mine took 25 mins… My 3 year old daughter n husband loved dem.. Thanx a lot..
welcome sareen. thanks for sharing your positive feedback.
Hi.
What is the storage life of these muffins?
priya, it will stay good for one week in refrigerator.
You have the most wonderful recipes! Thank you from the bottom of my heart. Hello from Seattle, Washington, USA
Welcome. Thanks for your kind words.
hi, thanks for lovely recipe
jst wnt to check that my microwave oven is ifb it has convection mode also i always bake in convection mode obiviously …..but last time i bake muffin as directed in ur recipe on preheat oven it was disaster for me 180 c is also too much for my muffin ….it will take 15 min …plz tell me what should i do acordingly..i m big fan of ur blog
hi bhavana, while baking in convection mode, the temperature has to be reduced from 10 to 20 degrees celsius for a cake or bread recipe which has been baked in an OTG or electric oven. for muffins you can use the same temperature. i have baked brownie muffins in convection mode at the same temperature following a recipe. but then i removed it early as the muffins baked quickly than the time mentioned in the recipe. heating is quick in a convection oven and thus the baking happens in less time. so you have to check accordingly.
thanks will do the same:)
welcome bhavana
I tried your whole wheat banana muffin it came out really well everyone appreciated thanks a lot.i want to know if possible to make tutti fruiti cake with wheat and how much to use?
thanks roshani. i don’t have recipe posted on the blog for tutti frutti cake with whole wheat flour. but with maida this is the recipe https://www.vegrecipesofindia.com/eggless-tutti-frutti-cake-recipe/. but in this tutti frutti recipe whole wheat flour cannot be substituted.
HI Dassana,thank you very much for your atta cake recipes. I made your wholewheat chocolate cake and banana muffins..cake was superb, and muffins were also good texture and were soft. However, I have a doubt..I have found wholewheat cakes/muffins to be slightly bitter…very slight bitter taste..what could be the reason..do you have any idea?
I have same experience whenever I tried making wholewheat cakes or muffins..
thanks shilpi for sharing your positive feedback and experience. its because of the quality of whole wheat flour. because sometimes whole wheat flour might give a small nutty and bitter taste.
Hi Dassana,
Can I make a single cake out of the above measurements for cupcake.If so,what will be the changes in terms of cooking time?
ashwini, i suggest to use this eggless banana cake recipe – https://www.vegrecipesofindia.com/eggless-banana-cake-recipe/
Hi,
First I would like to thank you for sharing this recipe…I saw it exactly when I had to do something with over ripe bananas :)…
Now I would like to share my experience…I started making the muffins with 3 large bananas…but when I added the flour(whole wheat is another plus so thanks again), it became very dry…almost like a dough(May be bananas were not as big as you said)…so I added 3-4 tbsp cream(only that much fresh cream I had) & 3-4 tbsp milk…also I increased the sugar…still the batter was thick but at least I could pour it into moulds using a spoon…anyways the end result was awesome…very moist & delicious cake…I am going to save it for future…
welcome prerna. like you say the bananas were not large enough, hence the doughy like batter. but i must say you have a good presence of mind to rectify this culinary problem. cream as well milk always come to handy in situations like this. even water can be added. or a fruit juice or pulp. i am glad to know that still the muffins were delicious.
Superb eggless receipe
thanks sarita
The muffin liners got stuck to my muffins.
So do i need to grease the muffin liners before pouring the batter in?
generally the muffin liners do not get stuck. you can grease the liners with some oil before pouring the batter.