Eggless Whole Wheat Banana Muffins
 
Prep time
Cook time
Total time
 
Serves: 9
Ingredients
Dry ingredients
  • Whole Wheat Flour - 1 cup
  • Baking Soda - ¼ tsp levelled
  • Salt - 1 pinch(optional)
  • Cardamom powder - ⅛ tsp
  • Cinnamon powder - ⅛ tsp(optional)
  • Walnuts - 4
Wet ingredients
  • Melted Coconut oil - ¼ cup
  • Raw brown sugar - ⅓ to ½ cup
  • Well ripened banana - 1 large or 2 medium (Total weight 150 grams without skin)
  • Milk or curd - ¼ cup
  • Lemon juice - 2 tsp (if using milk)
  • Vanilla extract - ½ tsp(optional)
To decorate
  • Chocolate chips - 9
Instructions
Wet mix:
  1. Melt coconut oil if it is in solid form.
  2. Take ⅓ cup to ½ cup (as per your sweetness) raw brown sugar in a bowl. Use sugar as per the sweetness of the banana used. Sweeter banana calls for less sugar. You shall replace banana with 8 chopped soft dates as well. If using dates, use ⅛ cup milk only as dates tender more moisture.
  3. Take one or 2 banana (as per size), peel off the skin, mash well with a fork without any bits.
  4. Add mashed banana to raw brown sugar and whisk well for a minute.
  5. Take ¼ cup (lil below the rim of the cup) warm milk and add 1 or 2 tsp lemon juice to it. Mix well to curdle.
  6. Add curdled milk to banana + raw sugar mix and whisk well for 30 seconds.
  7. Add melted coconut oil to the mix and stir for 10 seconds.
  8. Add ½ tsp vanilla essence and give a quick mix.
Dry Mix:
  1. To a sieve, add 1 cup whole wheat flour, ¼ tsp baking soda, 1 pinch salt, ⅛ tsp cardamom powder and ⅛ tsp cinnamon powder. Sieve it once using a double-sieve or twice using a single sieve.
  2. Add chopped walnuts to the sieved dry mix and give a quick mix. If adding, add some choco chips or raisins too along with walnuts to get in muffin bites.
Mix & Bake:
  1. Preheat oven to 350 F or 180 C.
  2. Pour wet ingredients into dry mix. Using cut & fold method, gently mix so that no dry flour is seen. Do not over mix.
  3. Line muffin tray with muffin liners or just grease the tray with oil or butter.
  4. Using an ice cream scoop or just a spoon, take the batter and put into muffin liners. Just fill till half as it will rises up to the top of the liners, while baking.
  5. Decorate with chocolate chips (I just used 1 chip for each muffin).
  6. Bake in preheated oven (middle tray) for 25 to 35 mins until an inserted toothpick comes out clean. Mine took 30 mins.
  7. Take out of the oven and leave it in the muffin tray for 15 mins.
  8. Take out and enjoy warm or cool down and store in air-tight container. Stays good in room temperature for 3 days or in refrigerator for 1 week.
Notes
1.Coconut oil can be replaced with any neutral smelling oil.
2.Oil can be replaced with soft butter but as banana muffins are generally moist, butter will make it stickier. So, if using butter, consume it within 2 days.
3.Walnuts can be replaced with Pecans. Use raw nuts.
4.Any variety of sweet banana can be used.
5.Curdled milk can be replaced with unsour, fresh curd in room temperature.
6.Vanilla extract is optional. But use at least one spice, either cinnamon or cardamom powder. Using all will give nice aroma.
7.If using frozen banana, first thaw/defrost in microwave until soft. Drain the water and then mash & use the banana.
Recipe by My Healthy Kiddo at https://www.myhealthykiddo.com/eggless-whole-wheat-banana-muffins/