These Banana Muffins are quick and easy muffins made with whole wheat flour, ripe bananas, leavening ingredients, lemon juice and sugar. The recipe is also vegan. These eggless muffins make for a quick breakfast or midday snack.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 10 · 10 Banana Muffins
  • Category: Desserts
  • Cuisine: American, World

Ingredients

  • 1.5 cups whole wheat flour (- 180 grams)
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 3 large bananas (or 5 medium bananas - 400 grams with peels)
  • ¼ cup raw sugar (or regular sugar - 50 grams)
  • ½ cup oil
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract (or vanilla powder)

Method

Prep and making batter

  1. Line a muffin tray with muffin liners. Also preheat the oven to 180 degrees Celsius/356 degrees Fahrenheit for 15 minutes. You can use the same temperature for preheating in the convection mode of a microwave oven.
  2. In a bowl take chopped bananas together with the sugar. Begin to mash the bananas with a fork or a masher till smooth. A few small chunks of bananas are fine. You can also blitz the bananas and sugar in a blender to get a smooth puree.
  3. Add oil. You can also use melted butter instead of oil.
  4. Stir the mixture very well with a wired whisk so that the oil is mixed evenly.
  5. Add vanilla extract or powder and mix to combine evenly.
  6. Then add lemon juice. Mix again very well and keep this wet mixture aside.
  7. Begin to sieve whole wheat flour, baking soda, baking powder, salt directly in the wet ingredients bowl. You can also sift the dry ingredients in a plate or tray and then add later.
  8. Holding a spatula, with light hands gently fold the dry ingredients with the wet ingredients. Don't over do the folding.

Baking banana muffins

  1. Spoon the batter in muffin liners till ¾ of the liners. Using a spatula remove the excess batter from the bowl and add to the muffin liners.
  2. Place the muffin tray in the center rack with both the top and bottom heating elements of an otg.
  3. Bake in the preheated oven at 180 degrees Celsius/356 degrees Fahrenheit for 30 to 35 minutes or till a toothpick inserted comes out clean. The recipe yields 10 regular sized banana muffins.
  4. Temperatures in ovens differ, so do keep a check while baking. Your oven might bake the muffins in 20 minutes or even 40 minutes.
  5. It took a total of 35 minutes for the muffins to bake in my oven. The tops should be golden.
  6. The final check is that a tooth pick should come out dry or with fine crumb particles. There should be no stickiness. Use the same temperature for baking in the convection mode of a microwave oven.
  7. Once warm or cooled at room temperature, serve these eggless banana muffins as sweet snack or dessert.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.