Banana Walnut Muffins | Vegan Banana Muffins

Banana Walnut Muffins | Vegan Banana Muffins

Banana walnut muffins, soft and fluffy muffins made with ripened bananas. These vegan muffins has a warm cinnamon flavors and loaded with crunchy walnuts.

Course Breakfast, Snack

Cuisine International

Keyword Banana muffins, Eggless banana muffins, Eggless banana walnut muffins, How to bake banana muffins, Vegan muffins with nuts and seeds

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 318kcal

Equipment

Measuring cups and spoons
Convection oven
Weighing Scale for measuring ingredients
Bowls for mixing the batter

Ingredients

175 grams whole wheat flour
275 grams banana 2 Philippines banana weighed with skin
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
90 grams jaggery powder ½ cup approximately
50 ml coconut oil/any vegetable oil ¼ cup, approximately
50 grams chopped walnuts ½ cup approximately
2 tablespoon coffee mixed in ½ cup water

Instructions

Preheat the Oven to 160C . Line a 6-hole muffin pan with liners.
In a bowl, take flour, baking powder, baking soda, cinnamon powder powder. Whisk this all together.
Add broken walnuts to this flour mix and whisk it together.

Wet Ingredients

In another wide bowl, take jaggery powder and bananas. Mash it well to form a liquid.
Add cinnamon powder and coffee mixed water to this wet ingredients, whisk well to form a uniform liquid.

Mix wet ingredients and dry ingredients

Now add ½ cup of flour mix at a time, in to the wet ingredients and mix using a whisk to form a uniform batter
Fill the muffin pan with batter in each hole. I used a greased ½ measure cup, so it was easy to pour the batter.

Let's Bake Muffins

Bake the muffins in the preheated oven for 22-25 minutes or until a skewer inserted in the middle comes out clean.
Oven temperature differs from oven to oven, so bake accordingly
Once the muffins are done, remove it from the oven, let it sit in the pan for 2 minutes, the remove the muffins onto a wire rack.

Store & Serve

Let it cool completely. The muffins can remain on the kitchen counter for a day. I prefer to refrigerate in an air-tight box.
If serving from the refrigerator, reheat the muffins for a 10-20 seconds and serve the muffins warm.

Notes

Baking temperature varies from oven to oven, so keep an eye on the bake after 15 minutes.
I have used jaggery in the recipe, you can replace it with brown sugar or just plain white sugar.
I baked a few muffins without walnut toppings, as my younger prefers less things on his muffin.
If you prefer the classic dense banana muffins, then skip the baking soda and make baking powder ¾ teaspoon , you will get classic dense banana muffins.

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