Eggless whole wheat banana muffins are healthy eggless muffins made with whole wheat flour. Choco chips may be added to make them delicious. Serve for breakfast or evening snacks. You can even pack these delicious banana muffins in the kid’s school snack box.

We often make banana cake when the bananas get over-ripped. Todays recipe is eggless whole wheat muffins with banana which I made with over-ripe bananas. The banana muffin recipe is very easy to make and gets ready in 40 minutes. The whole wheat muffins turned soft and fluffy.

With just 7 ingredients which are easily available in the kitchen pantry, we can bake these eggless banana muffins. You can also check other cake recipes. Also you might be interested in these savory corn cheese muffins which can also be served for breakfast.

Ingredients to make whole wheat banana muffins eggless:

Bananas: You can use any type of ripe bananas to make this eggless muffin recipe. We mash bananas and use it in this recipe.
Flour: I have used whole wheat flour in this eggless whole wheat muffins recipe. Due to this, the muffins turn healthy.
Milk: I have used skimmed milk in this recipe.
Oil: I have used vegetable oil in this recipe. You can use canola oil, sunflower oil or olive oil too.
Sugar: I used powdered granulated sugar in making these egg free banana muffins.
Baking powder: Baking powder is a must in this muffin recipe. Use fresh baking powder which was maintained at room temperature.
Cashewnuts: I have added few chopped cashewnuts in this recipe. You can add choco chips or berries and walnuts too.
Salt: A pinch of salt is added in this recipe.

How to make eggless banana muffins with whole wheat?

Sift the flour, baking powder, powdered sugar and salt. Keep it aside.
In another bowl, mash bananas. I got half cup mashed bananas from 4 small bananas.
To this add vegetable oil and milk and whisk well. You can use hand mixer for mixing.
Add cashewnut pieces and mix.
Pre-heat the oven for 5 minutes at 175C in convection mode.
Line the muffin tray with cupcake liners or paper cups and fill them with the prepared batter. Gently tap the muffin tray. Fill only up to 3/4th. Leave some space as the muffins will rise. Bake the banana muffins without egg for 30 minutes.
To check if the muffins are baked, pierce a toothpick at the centre of an eggless whole wheat banana muffin. If the toothpick comes out clean, then it is baked properly. Else bake it further for 5 more minutes.

Tips for baking eggless banana muffins whole wheat:

If you are baking muffin recipe without eggs for the first time, always set less time for the muffins say 20 minutes at first.
Check if they are baked properly by inserting a toothpick. Else bake for 5 more minutes and check. Continue in the same way by checking after few minutes.
Sugar can be substituted with jaggery just like how I did in this semolina banana cake recipe.

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