eggless banana muffins recipe
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4.77 from 26 votes

Banana Muffins

this is an easy to prepare whole wheat eggless and vegan banana muffins recipe.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: desserts
Cuisine: world
Servings: 10 muffins
Calories: 214kcal
Author: Dassana Amit

Ingredients

dry ingredients

  • 1.5 cups whole wheat flour or 180 grams
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt

wet ingredients

  • 3 large bananas Or 5 medium bananas Or 400 grams bananas Or 14.10 ounce bananas
  • ¼ cup organic unrefined cane sugar Or regular sugar Or 50 grams sugar
  • ½ cup oil
  • 1 tablespoon lime or lemon juice
  • 1 teaspoon vanilla extract or vanilla powder

Instructions

  • 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.

making banana muffins batter

  • in a bowl take chopped bananas along with 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. here i used vanilla powder. stir well.
  • then add 1 tbsp lime or lemon juice. mix well and keep this wet mixture aside.
  • begin to seive 1.5 cups whole wheat flour/atta, 1/2 tsp baking soda, 1 tsp baking powder, a pinch of salt directly in the wet ingredients bowl. you can also seive 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.
  • the muffin batter ready to be poured in the muffin liners.

baking banana muffins

  • spoon the batter in muffin liners till 3/4th 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

  • the recipe can be halved or doubled.

Nutrition

Calories: 214kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 248mg | Fiber: 2g | Sugar: 10g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 0.8mg