Banana-Walnut Muffins (Eggless)
Cooking Instructions
- 1
Mix oil, vanilla essence and powdered sugar. Combine well by electric beater or blend well in mixer jar, till the oil mixes well.
- 2
Then add the mashed bananas and mix until the mixture is light and fluffy. (I mixed the mixture in a Mixer jar).
- 3
In a large bowl, sieve and combine dry ingredients maida, baking powder, baking soda and salt.
- 4
Now add prepared mashed banana mixture into dry ingredients and mix well by fold method.
- 5
If the muffin mixture is too thick, then add 1 to 3 Tbsp milk or water and mix till combined to adjust the consistency. But if the bananas are ripe enough, you don't need any more liquid. The mixture should be on the thicker fluffy side (not too thick and not thin pouring consistency).
- 6
Add chopped walnuts and chocolate chips and mix well.
Fill the muffins mixture into cupcakes or muffin molds kept on baking tray and bake in the preheated oven at 180 C for 20-25 minutes.
- 7
For baking in pan:-
Spread a little salt on the bottom of pan. Place the stand inside the pan. Heat the pan over medium heat for 5-7 minutes. Place baking tray containing muffins on the stand inside preheated pan. Close the lid and bake on low heat for 25-35 minutes or until Muffin tops are firm and fluffy.
- 8
Check with a toothpick, then remove the baking tray.
- 9
Serve Banana-Walnut Muffins warm or cold. You can keep muffins in an airtight container for upto a 3/4 days.
- 10
I baked muffins in 2 batches and made 6 small size and 5 medium size.
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