banana nut muffin

Soft, moist, and Eggless Banana Walnut Muffins! This easy and vegan muffin recipe comes together in minutes, and they bake up perfectly every time!

Eggless Banana Walnut Muffins

Overripe Banana ((the mashed banana should be 3/4 cup))

¾ Cup All-purpose flour (maida)

¼ Cup Chopped Walnut

Brown sugar

¼ Cup Flavorless Oil

½ tsp Baking Powder

½ tsp Baking soda

½ tsp Vanilla extract

Pre-heat your oven @375 degrees F. (180 degrees C.). Prepare a muffin tin with paper liners (or grease very well with oil or cooking spray if you prefer not to use paper liners).

Peel the bananas, take them in a big mixing bowl and mash them with a fork. (mashed banana should be 3/4 cup)

Now add oil, vanilla extract, and sugar. Mix it very well until sugar dissolves.

Take a strainer and sift your dry ingredients over a wet ingredient mixture bowl. (You can sift dry ingredients in a separate bowl too).

Add walnuts and mix everything just until the flour disappears and the walnuts are distributed evenly throughout the batter. (DON’T over mix the batter).

Scoop the muffin batter evenly into the 6 to 7 muffin cups and few chopped walnuts onto the top of each one.

Bake for about 18 to 20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean. Mine were done in 18 minutes.

Let the muffins cool in their tins for a few minutes and then shift them to a wire rack to cool completely.

Enjoy it with a cup of coffee or milk!

Fluffy, moist banana nut muffins with oats and seeds for added texture, flavor and fibre are a delicious, easy breakfast recipe.

Oatmeal Banana Nut muffins

(120 grams) rolled oats

(250 grams) flour

tbsp (30 grams) seeds

tsp baking powder

salt

cinnamon

(300 grams) brown sugar

(185 grams) bananas (mashed)

eggs

tsp vanilla extract

(200 milliliters) oil

(100 grams) walnuts (roughly chopped)

(40 grams) rolled oats

brown sugar

tbsp softened butter

Preheat the oven to 180°C/350°F and line muffin pans with cupcake liners.

Whisk the flour, rolled oats, baking powder, salt and cinnamon together in a large mixing bowl.

In a separate bowl, whisk together the bananas, eggs, brown sugar, vanilla and oil.

Pour the wet ingredients into the dry ingredients and mix until just combined.

Fold in the walnuts and seeds.

Transfer the batter to the prepared pans, filling each muffin cup.

Top the batter with a few teaspoons of crumble mixture.

Place the muffins pans in the preheated oven and allow to bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.

Remove from the oven and allow to cool completely before serving.

very tasty. I used only 1/4 cup of stevia with 3 super ripe bananas for sweetness as i'm diabetic.

Excellent muffins.  I cut the sugar in half because my bananas were super ripe, and they turned out amazing.  I have made a lot of muffins in my life...  these are by a fav!  Definitely a keeper.  For the nuts, I used pumpkin and sunflower if anyone is interested.

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Eggless Banana Walnut Muffins

Oatmeal Banana Nut muffins

Top 2 banana nut muffin recipes from across the web

The most viewed banana nut muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggless Banana Walnut Muffins

Oatmeal Banana Nut muffins

The most viewed banana nut muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine