September 11, 2015

Banana & Walnut Muffins (Eggless)






















"Banana and walnut muffin is very quick, simple recipe. This muffins are moist and delicious filled with the flavors of Banana, Cinnamon and Walnuts in it. Banana with walnuts is a great combination together with Cinnamon enhancing the flavor of banana. Let’s enjoy this healthy, full of flavor and a wonderful recipe."

Cuisine: World | Recipe Category: Cakes & Bakes
Prep Time: 10 Minutes | Cook time: 50 Minutes | serving: 12 pc



Ingredients:

1.
Over ripe bananas, medium size
4 pc
2.
All-purpose flour/Whole Wheat flour
1.5 cup
3.
Melted butter/ Any oil*
½ cup
4.
Brown sugar/ Caned sugar
½  cup
5.
Thick yogurt (At room temperature)
½ cup
6.
Baking powder 
1.5 Tsp.
7.
Baking soda
½ Tsp.
8.
Cinnamon powder 
¼ Tsp.
9.
Nutmeg Powder 
1/8  Tsp.
10.
Sunflower seeds (optional)
1-2 Tbsp.
11.
Walnut, roughly chopped
½  cup
12.
Vanilla extract
1 Tsp.
13.
Salt
A generous pinch

Step By Step Instruction: [Hide Images]



  1. Preheat oven to 350ºF/180ºC. Grease muffin tray with non-stick  oil spray or line it with paper liners.
  2. Sieve the flour with the baking soda, baking powder, cinnamon powder, nutmeg powder, salt and mix well. It’s best to sieve the entire dry ingredient at least 3 times to give aeration in the flour which helps in making the cake light.
  3. Dust the walnuts and sunflower seeds with 1-2 tbsp. of wheat flour, coat well and keep aside. This will prevent them from sinking to the bottom. Keep aside.
  4. In a bowl mash the bananas well or puree them with a hand blender.
  5. In another bowl mix yogurt with brown sugar, olive oil and vanilla essence.
  6. Add banana puree to curd mixture and blend well.
  7. In a mixing bowl fold the banana batter with flour and mix until just combined.
  8. Lastly add the sunflower seeds and walnut fold again.
  9. Scoop in the mixture into lined muffin tray. Sprinkle some chopped walnuts.
  10. Bake at 180 degree C for 40-50 minutes or till a toothpick inserted in the muffins comes out clean.
  11. Allow to rest for 2 minutes to cool down a bit, then demould on a cooling rack
  12. Serve warm.

Quick Tips:

  1. You can use any oil like coconut oil, sunflower oil, vegetable oil or any neutral flavored oil.
  2. You can use any chopped dry fruits, nuts, seeds or chocolate chips of your choice.
  3. It may take more or less time than mentioned time here depending on the temperature of oven and the size of the pan. As the temperature varies from oven to oven so take your call and keep an eye. The benchmark is that a tooth pick inserted in the cake should come out clean.
  4. You can store left over muffins, just wrap in a cling or store in an air tight container for 3-4 days.
  5. Warm before serving.
  6. Sweetness of the bread can be adjusted as per your preferences.






























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