Extremely soft, moist but tender, and addictive muffins are here. The combination of banana and walnuts is something that you will never forget and would want to have again and again.
I also have the recipe for vegan banana walnut muffins that are made of oat flour. Check out the recipe – Healthy & Vegan Banana Walnut Muffin.
I have a younger sister and when she was working as a flight attendant with Indigo Airlines, she brought a cake from the flight. That packet of the cake had two different varieties but I don’t remember the other one. I only remember my love for the one with walnuts in it. It was different. It was damn tasty. I generally don’t eat cakes but that cake with walnuts was addictive. I was in love 🙂
And when I started baking, I tried banana muffins first and for my love of walnuts, I added some walnuts to the muffin. Oh Boy. I got my sweet memories back. That banana walnut muffin was so tasty that it’s been years and I barely tried any other muffin yet. Even Jatin loved it a lot. We love this combination so much that we both finish the entire batch of muffins in a day. That is why I even made the healthier version of these muffins that don’t have refined flour or sugar in them. I made those muffins using oat flour and maple syrup. You must give that a try. Here is the recipe.
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Tips to bake it right
- Room Temperature: Make sure that all the ingredients are at room temperature. Plan it ahead and take out the ingredients from the refrigerator (if any) and let them sit on the counter for a while.
- Measure Accurately: Correctly measuring the ingredients is very important. Adding extra flour is one common mistake that makes the muffins dry. Just fill your measuring cup with the flour (preferably using a spoon) and then level it off with a knife. Also, If the wet ingredients are not measured well and you add them extra, the muffins might become soggy.
- Sifting: Sift the dry ingredients – flour, baking powder, baking soda, and salt. This ensures that there are no lumps in the batter.
- Over mixing: This is something that happens accidentally. Over-mixing crushes all the air bubbles and you end with dense muffins. To ensure that the muffins are light, airy, and fluffy, mix the dry ingredients with the wet ingredients until they are just combined. That means you don’t see any dry ingredients left in the bowl.
- Leavening Agent: Baking Powder and Baking Soda help the muffins rise. Double-check to make sure they have not expired.
- Milk: You can use any milk – cow milk or plant-based milk. If you feel that after mixing, the dough looks dry, add a little bit of milk to adjust the consistency of the batter. Also, you can add water instead of milk.
- Butter: Substitute the butter with any vegan butter.
- Powdered Sugar: Instead of powdered sugar, you can add any other sweetener like maple syrup or agave syrup. You can even use jaggery instead. I never tried this recipe with any other sweetener but I tried the oatmeal banana walnut muffins with maple syrup and they turned out yummy. You can check that out.
- Flour: You can use oat flour, almond flour, or any other flour in this recipe. But you need to understand the texture of the batter needed. Every flour has a different liquid-absorbing capacity. Hence, you can not just change one ingredient and keep the rest of the ingredients the same. I would suggest you try the same recipe first and then start making adjustments. Also, the texture of the muffins may change with different flours. You can check out the same muffins made of oat flour.
- Flax Seeds: Replace it with ground chia seeds.
How to store these muffins?
You can store these muffins (or cupcakes) in an air-tight container. Leave them at room temperature for a day or two. Refrigerate them for a few more days. If you like them warm, just reheat them while serving. If you live in a colder place, you can even store them at room temperature for 2-4 days.
Is this recipe vegan?
This recipe is not vegan or plant-based but you can check out the vegan banana walnut muffins here.
More Recipes to try
Now we are all ready to bake these delicious eggless banana walnut muffins. You can enjoy these over dessert, breakfast, or as a snack. Everyone in your family is going to love it.
If you like the recipe, please share the photo on Instagram and tag us too @thefearlesscooking. We love to see your recreation of our recipes.
Happy Cooking 🙂
Love from us
Richa & Jatin
Classic Banana Walnut Muffins (Eggless)
Soft. Moist. Addictive.
- 1 tbsp Ground Flax Seeds
- 3 tbsp Water
- 2 Banana (large) or 3/4 Cup, mashed
- 40 g Butter
- 1/2 tsp Vanilla Extract
- 2 tbsp Curd
- 6 tbsp Powdered Sugar
- 3/4 cup All Purpose Flour (Maida)
- 1/2 cup Walnuts roughly chopped
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Nutmeg freshly ground
- In a bowl, mix together ground flax seeds and water. Leave it aside for 10 to 15 minutes. It will gelatinize and act as a substitute for eggs.
1 Egg = 1 Flax Egg (1 Tbsp Flax Seeds + 3 Tbsp Water)
- Sift all the dry ingredients together - flour, baking powder, baking soda, and salt.
- Add the rest of the ingredients - walnuts, nutmeg, and cinnamon. Mix and gently coat the walnuts with dry flour. Keep it aside.
Coating the walnuts with the flour prevents them from sinking to the bottom of the muffins.
- In a large bowl, whisk butter and sugar (sifted) till they become light and creamy.
- Add the rest of the wet ingredients - mashed banana, flax egg, vanilla extract, and curd. Mix everything well.
- Add the dry ingredients to the bowl of wet ingredients and combine everything well.
Do not overmix. Mix only until you don't see any dry flour left in the bowl.
- Preheat oven to 180 C, top/bottom.
- Fill 8 muffin cups with the batter. Make sure each muffin cup has an equal amount of batter.
- Top them up with some extra walnuts and bake at 180 C for around 20-22 minutes or until the top surface is slightly brown.
Insert a toothpick at the center of the muffin and if it comes out clean, it is done.
- Take out the muffin tray from the oven and let it rest for a couple of minutes before transferring them onto the cooling rack.
- Enjoy your warm and fresh banana walnut muffins.
Drizzle over some maple syrup, chocolate syrup, or Nutella for ultimate pleasure.
Even without the eggs, you can make extremely soft and moist muffins. Here are the egg replacements in muffins:
- Flax Egg: 1 Flax Egg = 1 Tbsp of ground flax seeds + 3 Tbsp of water. Mix & let it rest for at least 15 minutes. It will thicken. Replace 1 egg with 1 flax egg.
- Chia Egg: 1 Chia Egg = 1 Tbsp of ground chia seeds + 3 Tbsp of water. Mix and let it rest for 5 to 10 minutes. It will thicken. Replace 1 egg with 1 chia egg.
- Mashed Banana
- Yogurt or Buttermilk
There could be many reasons for the muffin to be dense and hard but the most common reason is overmixing. Overmixing lets all the air bubbles escape and the result is hard and dense muffins. That is why always mix the dry and wet ingredients only until you don’t see any dry flour left in the bowl.
If after baking you let the muffin rest on the muffin tray itself, then because of the condensation they tend to get moist and soggy. That is why, once the muffins are done, take them out and let them rest on a cooling rack until they are completely cooled down. Another reason for soggy muffins is extra liquid or moisture in the batter.
If the batter of the muffins is drier, the muffins will turn out to be dry and crumbly. That is why if the batter feels dry, splash a little bit of water or milk and adjust the consistency. The consistency should be thick and pourable.