10/2/2019 banana muffins recipe, how to make banana muffins

banana muffins
4.77 from 26 votes
easy to prepare whole wheat eggless and vegan banana muffins recipe.

Prep Time Cook Time Total Time

15 mins 30 mins 45 mins

Course: desserts Cuisine: world Servings: 10 muffins Calories: 214kcal Author: Dassana Amit

Ingredients
dry ingredients for banana muffins
1.5 cups whole wheat flour (atta) or 180 grams atta
½ teaspoon baking soda
1 teaspoon baking powder
1 pinch salt

wet ingredients for banana muffins

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
1. 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

1. 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.
2. add oil. you can also use melted butter instead of oil.
3. stir the mixture very well with a wired whisk so that the oil is mixed evenly.
4. add vanilla extract or powder. here i used vanilla powder. stir well.
5. then add 1 tbsp lime or lemon juice. mix well and keep this wet mixture aside.
6. 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.
7. holding a spatula, with light hands gently fold the dry ingredients with the wet ingredients. don't over do
the folding.
8. the muffin batter ready to be poured in the muffin liners.

baking banana muffins

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10/2/2019 banana muffins recipe, how to make banana muffins

1. 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.
2. place the muffin tray in the center rack with both the top and bottom heating elements of an OTG.
3. bake the banana muffins in the preheated oven at 180 degrees celsius/356 degrees fahrenheit for 30 to
35 minutes or till a tooth pick inserted comes out clean. the recipe yields 10 regular sized banana
muffins.
4. temperatures in ovens differ, so do keep a check while baking. your oven might bake the muffins in 20
minutes or even 40 minutes.
5. it took a total of 35 minutes for the banana muffins to bake in my oven. the tops should be golden.
6. 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.
7. 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

full recipe - https://www.vegrecipesofindia.com/eggless-banana-muffins-recipe/

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