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Eggless banana walnut muffin recipe

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EGGLESS BANANA WALNUT MUFFIN
I have tried an eggless banana bread recipe before once,but always wanted to bake a banana muffin and vanilla muffin for a long time now. So I had everything needed in hand,so just halved the quantity and tried immediately. Actually I dint expected the result to be so awesomely soft and spongy like this, I loved it to the core! I loved the walnuts very very much in the muffins…

EGGLESS BANANA WALNUT MUFFIN

Eggless Banana walnut muffins recipe

Recipe Cuisine: Continental  |  Recipe Category: Breakfast
Prep Time: 15 mins    |  Cook time: 30 mins    |  Makes: 4 large muffins

Ingredients

Banana (I used dole, long variety) – 2

Plain flour/ all purpose flour – 3/4 cup

Walnut,chopped – 1/4 cup

Sugar – 1/2 of a 3/4 cup

Oil – 1/4 cup

Baking powder – 1/2 tsp

Baking soda – 1/2 tsp

Vanilla essence – 1/2 tsp

Method:

  1. Pre heat oven to 190oC. Take the peeled bananas in a bowl and mash it well with hands to make it a paste. Add oil,vanilla sugar to it and mix well. Keep a side.

    2. DSC_3024

  2. Mix flour,baking powder,baking soda in another bowl with a whisk.

    3. DSC_3025

  3. And after mixing properly make a dent and pour the banana mixture in the dent.

    4. DSC_3027

  4. Fold gently,do not over mix,just mix well so that every thing blends properly and don’t beat,with 3/4 th of the walnuts added to it,reserve some for sprinkling on the top.

    5. DSC_3034

  5. Line the muffin tray with paper liners and spoon the batter in it up to 3/4 th of it. It will raise so much so make sure you leave room for it.Top with some walnut sprinkled over it.

    6. DSC_3036

  6. Bake for 30 minutes or until the toothpick inserted comes out clean and top turns golden brown.Mine got baked at around 28  minutes itself,so keep an eye after 25 minutes.

Enjoy the full soft and spongy banana muffins with the walnuts,the best part in it !!
EGGLESS BANANA WALNUT MUFFIN

Sending this to Divya Vikram’s ‘Show me your muffins‘ event happening in her blog space now…

Reader Interactions

Comments

  18. Looks so soft n spongy…I have seen this recipe in saffronhut and bookmarked too but not liking the banana taste in cakes n muffins am postphoning it…urs tempt me to try it soon. Loved the first click very much, super presentation

    Reply

  66. Raks,

    Lovely looking muffins!
    I want to try this,you say you used long bananas but in the first pic I see small bananas,I am confused now.
    What do I use?

    Reply

  74. Delicious/..perfect cobination of banana and walnut …its good very well.

    I use to get muffin mix and tried it,,never liek this style…thanks.

    Reply

  82. I love this combo in muffins and your eggless version sounds more tempting :-)I wasn't visiting yours or other blogs because of some personal problems…now I have a lot to catch up 🙂

    Reply

  108. Raji the muffins looks absolutely gorgeous.. cute clicks.. perfect for breakfast.. so tempting. Even i always love walnut and banana wonderful combo.

    Reply

  126. Hi Rajeswari. I am a regular user of your blog. I saw the eggless banana muffins. but I wonder where I can get muffins cup to make it. Plz suggest a shop from where I can buy the muffins cup.

    Reply

  142. I HAVE BEEN LOOKING OUT FOR MICROWAVE CAKE RECIPES FOR A LONG LONG TIME…………THANK YOU SO MUCH FOR THE ABOVE RECIPIES…..
    I TRIED THE SAME, NOT AS MUFFINS, BUT AS A WHOLE CAKE, I USED DRIED FIGS (ANJEERA)INSTEAD OF WALNUTS AND RED BANANAS.
    I MICROWAVED FOR 5 MTS, 30 SEC AND STANDING 10 MTS….
    IT CAME OUT VERY GOOD….
    I WILL TRY WITH WALNUTS NEXT WEEK,…

    Reply

  148. Thank you for the recipies.. I am very new for the baking cakes and all.. I have microwave and not the oven.. could you please guide what will be the equivelent procedure for baking if I am using microwave instead of oven

    Reply

  156. hey thanks for da advice and the recipe.. i ended up folding it… i got it properly…
    and they tasted awesome!!!!!
    so thanks again for hte recipe… i followed it to the tee..
    but the only problem is encountered is dat they felt rubber like while breaking… but not when eating… are they supposed to be like that or am i going wrong somewhere?

    Reply

  160. Hi Raks,

    I have tried this receipe and it came so well.It was my first baking event 🙂
    I have kept my microwave for all sides and done.

    Thanks a ton!!!

    Reply

  164. hi rajeshwari
    which oven n mode we have to use for cake…iam asking i will be making for the first time?i mean can we bake it in OTG?n how much degree we have set?thanks.

    Reply

  166. Hi!
    Thanks for the great recipe. I tried with the exact same ingredients & measurements & baked @ 190C. The taste & texture turned out great but it did not rise! My muffins had a sunken top! 🙁 What can be the reason? Any advice would be great! Thanks, Priya

    Reply

  168. Is it possible to convert the quantities in to lbs and ounces or Grams. My son needs a muffin recipe for school cooking, but he's allergic to eggs and therefore this recipe sounds perfect, but am not sure what cup sizes are for a UK recipe. Any help would be appreciated. Thanks, they look delicious.

    Reply

  170. Hi Demented divine,
    Sunken top could be of a main reasons, either too much of liquid, since you have said u followed the exact measurement as above, then it could be of the banana size, or if you had opened the oven door in the mid of baking then too this happens.

    Donella : I am giving you a rough gram quantity, still you can convert through many online converters online.
    Banana – 250gm
    Flour – 85gm
    walnut – 30.5gm
    Sugar – 75 gm
    I use US metric cup for liquids volume. Hope this helps!

    Reply

  174. I just couldn't believe that baking something like banana nut bread/muffins could turn out so moist without eggs and butter! We absolutely devoured these scrumptious muffins! Thank you!

    Reply

  180. Hi Raks

    I had tried these muffins using whole-wheat flour, brown sugar and raisins its great and like u said super moist… thank you for sharing this wonderful recipe totally enjoying it. just one thing please include the temperature details in the post, i didnt find them and baked it to 170 C 23 mins

    Priya

    Reply

  182. Hi priya,

    Thanks for your feedback.
    Actually, in baking, we preheat the oven to the same temperature as we need to bake. I have mentioned pre heat the oven to 190 degrees in the first step. So baking temperature is also the same.

    But I understand, I will try to mention again in future posts 🙂

    Reply

  184. thanks Raks 🙂 dear it was dumb did not notice it at first… doing it again today 🙂 but with little cocoa powder… love this recipe and my favorite muffins, thanks again sweets

    Reply

  186. excellent blogs. Learning and experimenting with baking thru your website. One query my muffins/cup cakes become soggy one day after baking. once done i cool these on wire rack and then store in container. tried both air tight or losse but no difference.

    what could be the reason.excellent blogs. Learning and experimenting with baking thru your website. One query my muffins/cup cakes become soggy one day after baking. once done i cool these on wire rack and then store in container. tried both air tight or losse but no difference.

    what could be the reason.

    Reply

  188. excellent blogs. Learning and experimenting with baking thru your website. One query my muffins/cup cakes become soggy one day after baking. once done i cool these on wire rack and then store in container. tried both air tight or losse but no difference.

    what could be the reason.

    Reply

  192. hey! lovely muffins there! they look yummy!
    I was wondering if you could tell me,is it okay to add some cocoa powder to give it a chocolate flavour..?is it going to affect the overall texture..??

    Reply

  198. Tried this recipe as a banana cake without walnuts and loved the way it came out. It is very delicious and not too sweet, just like the way I would like to have it for breakfast. Thanks for posting the recipe with pics and making it easier to make.
    I had a little problem. My oven is a little small and things bake really fast (my cake was done in 15 mins at 190C). Though the top turned golden brown 15 mins after start, while having my cake, I found that the bottom of my cake had started turning dark. Is there any way I can avoid it?

    Reply

  206. I followed the recipe to the T. It came out wonderful! Light, spongy and yummy. Only problem I faced- while they looked perfectly golden colored on top, there bottom got burnt. There were done in 22-23 min at 190 degrees. What did I do wrong?

    Reply

  212. I tried there. But anyway I will try one more time. Thanks for the info and recipe.

    I tried the muffin yesterday. The taste was very good my son liked it very much. The only problem is I didn't get the puffiness. I used only the paper cup bought from daiso. What may be the reason?

    Reply

  224. hii,the muffin turned out to be really nice, very happy to make a perfect eggless muffin :). mine was ready in 13 mins. thanks
    looking forward to trying more of your recipes.

    Reply

  228. Hi Rajeswari
    I have been a regular visitor of your blog. I am a south indian vegetarian too and simply looove your recipes. And your pics…. my my they are simply awesome.!!!! And you know what I got soooo inspired by your blog that I bought an OTG to try all your eggless bakes. Can you believe it !!! Its only because of your blog that I was confident that baking can be eggless too. I personally do not prefer eggs and only cook and serve veggie stuff. I baked this muffin as a cake twice and both trials were successful !!!
    I am gonna try the spicy pizza soon for my two kids. They too love your pics and ask me to keep trying something from your blog on weekends. All the recipes that I tried from your blog turned out great. Your step wise pics are really easy to understand and make my cooking error free. I really want to thank you for sharing such wonderful recipes that has made my kitchen a happier place. Keep up the good work.God bless you and take care.

    Reply

  232. hi..
    i tried your recipe and the muffins turned out to be very yummy 🙂 thanks..the only problem i face was that the top layer was a lil hard, but otherwise the muffins were fluffly and yum! cld u temme what cld be the reason..1
    i baked the muffins at 180 and they were done in 20 mins!

    Reply

  260. This recipe worked awesome..Thanks RAKS.. I baked the same on microwave!!!
    To answer one of the guests question on baking this muffin on microwave – Place a glass of water in microwave for about 1 min.(jus a method of pre-heating) once done, remove the water and place ur muffin tray for 4-5 mins. You will result in the same fluffy,spongy muffins.

    Reply

  270. Raks. . I had made several time this receipe. It came out superb…when I'm visiting my friends home surely I will make this and give it to them.. got nice appreciation too.by the way promoting ur blog too.. ☺☺☺

    Reply

  276. Hi.. I tried out this eggless banana walnut muffin before a few months but since I didn't have walnuts, I replaced with raisins & cashews..they did taste good.. Took some to college and friends loved it !!! Baked this recipe around 3-4 times .. Thankyou raks kitchen !!

    Reply

  278. Hi, I tried the muffins and it was a huge hit . thank you. Now I am trying to make the same for my daughter's birthday. Can u pls tell me how much cake will it yield using the same measurements, 1/2 kg or 1 kg?

    Reply

  282. Hello, I tried this just now and could not hold my excitement to tell you how lovely it turned out!
    Very spongy and fluffy, tasted too good.
    I added only half cup sugar as you suggested… Sweetness is just right.
    Am happy it's eggless as well, can make my mom in law taste it.

    Reply

  290. Hi Raks, I follow your website for a long time… Your recipes works well for me. The pictures are awesome. This particular recipe, I tried many times and always worked well. Kids love these muffins. We tried with wheat flour and came out well. We made it for charity fund rising and it was a big hit. We even made cake/muffincakes out of the same recipe. Thank you.

    Reply

  292. Hi – I've been following your recipes to the t! I live in Singapore and it's so useful to even know which brand of ingredients you use! Anyhow I love baking and today I let my 10 year old daughter follow your recipe and she baked these muffins for the first time without my help! They turned out great!

    Reply

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