Eggless Whole Wheat Banana Muffins
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.
Servings 12 Muffins
Ingredients
- 4 small ripe bananas mashed / 1/2 cup mashed bananas
- 1 cup whole wheat flour
- 3/4 cup milk
- 1/2 cup vegetable oil
- 3/4 cup powdered/granulated sugar
- Pinch of salt
- 1 teaspoon baking powder
- ½ cup chopped cashewnuts
Instructions
- Sift the flour, baking powder, powdered sugar and salt. Keep the dry ingredients aside.
- In another bowl, mash the bananas. I got 1/2 cup mashed banana from 4 small bananas.
- Add vegetable oil and milk to the mashed bananas 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 up to ¾ th with the prepared batter. Leave some space as the muffins will rise. Gently tap the muffin tray. Bake the whole wheat banana muffins for 30 minutes.
- To check if the muffin is baked, pierce a toothpick at the centre of the whole wheat muffin. If the toothpick comes out clean, then it is baked properly. Else bake it further for 5 more minutes.
Notes
- 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.