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.

This banana nut muffin recipe is a cozy classic that never disappoints. The muffins are soft, moist, and packed with ripe banana flavor, with crunchy nuts throughout and beautifully domed tops every time!

Moist Banana Nut Muffins

light brown sugar

all-purpose flour

walnuts

tbsps unsalted butter (melted)

¾ tsp baking soda

(omit

bananas (about 3 large bananas)

egg (room temp)

butter

vegetable oil

vanilla extract/essence

Preheat your oven to 425°F (220°C) conventional (see note 2 if using a convection oven with a fan). Line a 12-hole standard muffin tray with paper liners and set aside.

Add the brown sugar, flour, chopped walnuts, and cinnamon to a small bowl and mix to combine.

Add the melted butter and mix until the mixture becomes coarse and crumbly. You can use your hands towards the end to ensure everything is evenly mixed. Set aside.

Walnut Crumble Topping

In a medium bowl, sift together flour, baking soda, baking powder, ground cinnamon, and salt. Whisk until well combined and set aside.

In a large bowl, mash the ripe bananas until smooth.

Add the brown sugar, egg, melted butter, oil, and vanilla, then whisk until fully combined.

Add the dry ingredients to the wet mixture and gently fold together using a spatula until just combined. Be careful not to overmix.

Fold in the chopped walnuts until evenly distributed. Do not overmix.

Evenly divide the batter between the prepared muffin liners, then generously sprinkle the crumble topping over the top. There’s no need to press it in.

Bake at 425°F (220°C) for 8 minutes, then without opening the oven, reduce the temperature to 350°F (180°C) and continue baking for 10–12 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.

Allow the muffins to cool in the tray for about 15 minutes before transferring to a wire rack. Serve warm or let them cool completely before enjoying.

Muffin Batter

https://content.jwplatform.com/videos/u9VBsrYE.mp4

Moist Banana Nut Muffin Recipe

Top 3 banana nut muffin recipes from across the web

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Eggless Banana Walnut Muffins

Oatmeal Banana Nut muffins

Moist Banana Nut Muffins

Top 3 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

Moist 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