this is an easy to prepare whole wheat eggless and vegan banana muffins recipe.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 10 muffins
- 1.5 cups whole wheat flour or 180 grams
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch salt
- 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
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.
- the recipe can be halved or doubled.
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