Sireesha Banana walnut Muffins are a delicious snack which everyone loves and satisfies the sweet tooth. Easy to make, ready in 30 mins with step by step photos. These yummy muffins are very soft and airy inside and can be served as a breakfast with a glass of milk/coffee or as a snack. Try, enjoy and let me know how you like them.
The batter is easy to make. Walnuts in this recipe can be substituted with chocolate chunks. If you prefer, both can be used. Greek yogurt is used instead of eggs. Using wheat flour, greek yogurt, walnuts and brown sugar makes it healthier than the muffins using completely all purpose flour and white sugar.
Making Eggless Banana Walnut Muffins
PREP TIME: 10 MINS
BAKE TIME: 25 MINS
TOTAL TIME: 35 MINS
COURSE: DESSERTS
MAKES:12
Ingredients
- ripened bananas – 4
- unbleached all purpose flour – 1 cup
- wheat flour – 1/2 cup
- brown sugar – 1/2 cup
- unrefined white sugar – 1/4 cup
- cinnamon powder 1/2 tsp
- walnuts – 1/4 cup, chop to small pieces
- baking powder – 1 tsp
- baking soda – 1/2 tsp
- salt – 1/4 tsp
- unsalted butter – 1/3 cup, melted
- greek yogurt – 2 tbsp (instead of eggs)
- vanilla essence – 1 tsp
- chocolate chips – few (opt)
Instructions
- Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven.
- In a medium bowl combine the flours, sugars, baking powder, baking soda, cinnamon powder, salt and walnuts. Use a spoon/whisk to combine. Set aside.
- In a large bowl combine the mashed bananas, yogurt, melted butter and vanilla.
- Add the dry ingredients mix to this. With a spatula, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter should be thick. Do not over mix the batter.
- Spoon the batter into the prepared muffin liners half way through. Bake for about 25-27 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool down for 5 mins while in the muffin pan.
- Remove muffins from the tin and place them on top or place on a wire rack to cool. Serve warm or at room temperature.
- Stays good for 5-6 days on the counter. Close the lid loosely.
- Drizzle some chocolate syrup and serve for more fancy and sophisticated look.
Video Recipe:
More Snack Recipes:
- Kale Chips
- Energy Boost Bars | Healthy Oatmeal Breakfast Bars
- Panzanella (Italian Bread Salad)
- Protein Energy Balls | Energy Bites
- Ratatouille
step by step photo instructions
- Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven.
2. In a medium bowl combine the dry ingredients like 1 cup unrefined all purpose flour, 1/2 cup wheat flour, 1/2 cup brown sugar, 1/4 cup unrefined white sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon powder, 1/4 tsp salt and 1/4 cup chopped walnuts. Use a spoon/whisk to combine. Set aside.
3. In a large bowl combine the 4 mashed bananas, 2 tbsp greek yogurt, 1/3 cup melted unsalted butter and 1 tsp vanilla.
4. Add dry ingredients to this. With a spatula, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter should be thick. Add few chocolate chips. Do not over mix the batter.
5. . Spoon the batter into the prepared muffin liners half way through.
6. Bake for about 25-27 minutes or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool down for 5 mins while in the muffin pan.
8. Remove muffins from the tin and place them on top or place on a wire rack to cool.
9. Serve warm or at room temperature. Stays good for 5-6 days on the counter. Close the lid loosely.
10. Drizzle the chocolate syrup and serve for more fancy and sophisticated look.
