Happy's Cook

Saturday, March 22, 2014

Eggless Banana Walnut Muffin Recipe(Butterless) | Banana Walnut Muffin | Eggless Butterless Muffin

I wished to try cupcakes from the time I started baking. Whenever I plan, one or two items will be missing in my pantry and it kept delayed. Two weeks back I had everything and I tried it. To my surprise, it turns out really well. It looks very cute and Happy enjoys it to the core. She was roaming by my side during the whole process of baking and she was waiting to grab it from me:) Before clicking, I never share any of my goodies for tasting. This time, Happy breaks that and finished one or two before clicking.

I felt really proud when I send these cupcakes to Happy's daycare as her next day evening snack. I reserved few cupcakes to my teammates in office. They really enjoyed and came to know about my baking and blogging interest. They started appreciating and motivating me for more recipes. Checkout my Chocolate Cupcake and Banana Bread recipe too.
Final pictures updated on 28th Sep 2016
  
Ingredients:(I got 12 muffins)
All purpose flour(Maida) - 1 Cup 
Powdered Sugar - 1/2 Cup
Banana - 3(I used long variety morris) 
Walnuts - 1/2 Cup(Chopped) 
Oil - 1/4 Cup(Can add a tbsp more) 
Baking Soda - 1/4 tsp 
Baking Powder - 1 tsp 
Salt - a pinch 
Vanilla essence - 1/2 tsp
Method:
1. Peel the skin of the banana and mash it well.
2. Along with the mashed banana, add the powdered sugar, vanilla essence and oil. Mix it well.(I blended it again for even mixing). In a wide bowl add the maida, baking soda, baking powder and whisk it. (You can also sieve it once or twice). Now add the banana mixture to the maida and mix well.
3. The batter will be little thick, it will not be thin like other cake batters. If you were not able to gather properly, you can use extra oil or a tbsp of milk. Now mix half of the chopped walnuts along with this batter. Line the cup cake mould with paper liners.
4. Then spoon the batter till 3/4th of the liners and sprinkle remaining chopped walnuts on top of it. Preheat the oven @ 180-degree celsius for 10 mins.
5. Bake it @ 180-degrees for 20 to 25 minutes or until the tooth pick inserted comes out clean and the top of the cake turns golden brown . Keep an eye after 15 mins. 
Serve and enjoy the soft spongy banana walnut muffins.
Points to remember:
  • This cake batter does not require too much mixing, so don't over mix the batter. 
  • For the above quantity mentioned, I got 12 medium sized cupcakes.
  • You can use any type of banana and adjust the sugar accordingly.
  • Don't skip the nuts, it gives rich flavor to the cupcakes.
  • Use ripe banana's to get the soft and fluffy cakes. If you use very ripe banana, it is not required to use a blender. You can just mash it using a fork. 

Warm Regards,
Happy's Cook - Divya

11 comments :

  1. Delicious cake with loads of nuts..Perfectly made too dear !!

    ReplyDelete
  2. Softy and very damn delicious muffins.

    ReplyDelete
  3. delicious and yummy muffins..

    ReplyDelete
  4. YUMMY Muffins.. I want themmm..!! :)

    http://thesunshinegirll.blogspot.co.uk/

    ReplyDelete
  5. delicious cup cakes... Was searching for one and wallah this is perfect. Going to try them right now

    ReplyDelete
  6. wow...super tempting:)
    Looks yummy

    ReplyDelete
  7. Muffins look lovely. ... good photography !!!
    plz visit my blog too and share your valuable comments. Thank you. Www.bonishealthytwists.blogspot.com

    ReplyDelete

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