Eggless banana muffins recipe|how to use ripe Bananas|Muffins without Oven

eggless banana muffins recipe | muffins recipe | recipe use ripe banana | muffins without an oven | use ripe bananas at home| muffins without oven, with detailed photo and video recipe. Eggless banana muffins recipe – very light, soft and moist muffins recipe with full of banana flavor. These are vegan banana muffins too.

Eggless Muffins

I tweaked my nuts muffin recipe and the result was outstanding. Soft and moist on the inside with walnuts adding a crunch on the outside, the banana muffins are easy to make and great with a cuppa of coffee or evening tea.

When it comes to picking the best bananas, the riper they are the better.  I like mine to be mostly brown. Basically, the browner they are the better they will taste (…with the obvious exception being rotten bananas).

Using these very ripe bananas in addition to the oil, powdered sugar, and tablespoon of vanilla extract that the recipe calls for will give these banana muffins a soft, moist texture and the perfect flavor.  These muffins are great when served on their own without any special topping, but I like to add a simple walnut on top, as well.

This is again an easy muffin recipe. You can use ripe bananas or overripe bananas to make these vegan muffins. The recipe serves 9 medium muffins. Though the muffins don’t look that appealing, they were delicious. Serve these Eggless banana muffins plain as tea time snack or as a dessert.

And finally, don’t forget to read recipe notes/tips below this recipe 🙂

recipe card for Eggless banana muffins :

Eggless Muffins
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Eggless Banana Muffins recipe|How to use Ripe Bananas|Muffins without Oven

Eggless banana muffins recipe, how to use ripe bananas, muffins without an oven, eggless muffins, make tasty muffins with ripe bananas at home.
Course Dessert
Cuisine Indian
Keyword Over ripe banana
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9 people
Author Achala

Ingredients

  • 3 medium size Ripe Bananas
  • 1 cup Plain Flour/Maida
  • 1/2 cup Powdered Sugar
  • 1/2 cup Milk
  • 1/3 cup Oil
  • 1 tsp Lemon juice
  • 1 tsp Vanilla Essence
  • 1/2 tsp Baking Soda
  • 4-5 Walnuts chopped
  • 1 cup Salt for baking

Instructions

  • Collect all the required ingredients.
  • Peel the bananas and mash the banana using a fork.
  • Then measure it. We want to use ½ cup of mashed banana.
  • In a mixing bowl, add milk, lemon juice , mashed bananas, vanilla essence and oil.
  • Stir everything well and keep it aside.
  • In another mixing bowl, add in flour,powdered sugar,baking soda, walnuts and mix it.
  • Pour wet ingredients batter, into the flour mixture, until the wet and dry ingredients are well mixed.
  • Just mix it slowly and gently until everything is mixed. Do not over mix the batter. this will make the muffins hard.
  • Line the katoris with muffin liners.
  • Pour in the batter to muffin liners until 3/4th of the liner is filled. Top with walnuts (or choco chips).
  • Start by heating up a kadai/cooker in medium flame, add in the 1 cup of salt, a stand and a steal plate. Cover and let it preheat. For Baking in Oven : Preheat at 200 C for 10 minutes in Bake Mode.
  • Place the muffins katori in the kadai.
  • Quickly cover. Bake in medium flame for 18-20 minutes. For Baking in Oven, bake at 190 C for 18-20 mins.
  • Check at 18 minutes with a toothpick, if its clean alright if not, bake for a couple mins more
  • Allow muffins to cool before enjoying.
  • Once warm or cooled at room temperature. Serve these Eggless banana muffins as sweet snack or desserts.

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how to make eggless banana muffins (step by step directions with photos ) :

1. Collect all the required ingredients.

2.Peel the bananas and mash the banana using a fork.

3.Then measure it. We want to use ½ cup of mashed banana.

4.In a mixing bowl, add milk, lemon juice , mashed bananas, vanilla essence and oil.

5.Stir everything well and keep it aside.

6.In another mixing bowl, add in flour, powdered sugar, baking soda, walnuts and mix it.

7.Pour wet ingredients batter, into the flour mixture, until the wet and dry ingredients are well mixed.

8.Just mix it slowly and gently until everything is mixed. Do not over mix the batter. this will make the muffins hard.

9.Line the katoris with muffin liners.

10.Pour in the batter to muffin liners until 3/4th of the liner is filled. Top with walnuts (or choco chips).

11. Start by heating up a kadai/cooker in medium flame, add in the 1 cup of salt, a stand and a steel plate. Cover and let it preheat. For Baking in Oven: Preheat at 200 C for 10 minutes in Bake Mode.

12. Place the muffins Katori in the kadai.

13. Quickly cover. Bake in medium flame for 18-20 minutes. For Baking in Oven, bake at 190 C for 18-20 mins.

14. Check at 18 minutes with a toothpick, if its clean alright if not, bake for a couple mins more

15.Allow muffins to cool before enjoying.

16.Once warm or cooled at room temperature. Serve these Eggless banana muffins as sweet snack or desserts.

recipe notes for eggless banana muffins :

  1. This recipe will make 9 Muffins in the normal sized.
  2. Once muffins cool down completely, then you can store them in an airtight container in the refrigerator for 3-4 days. You can freeze them and warm it up in a microwave before serving.
  3. Browning in the cooker: The muffins can very well brown in the cooker, but the issue is that the walnuts on top can burn and smoke. So keep checking. The reason I like light colored/golden muffins is that unlike the brown top ones, they are very moist inside.
  4. Use very ripe bananas, the darker the better. Just be careful not ripen them too much until they rot. The riper they are the sweeter they become.
  5. Do not have a very wet batter. In my experimentation, I found that a wet/loose batter resulted in a dense cake. You could add about a tablespoon or two to this batter but no more. The batter results in a very moist cake just as it is.
  6. Heat up your kadai or cooker for ten to fifteen minutes on high heat. Then immediately after placing your cake inside cover it to prevent rapid loss of the hot air. Lower the heat to medium and bake for 20 minutes. Please start checking on it after the 15 minutes. This is especially important if you haven’t yet mastered how your kadai/cooker oven will behave as you bake.

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