No Maida (all-purpose flour). No Sugar. Eggless. No Butter. And still, these banana walnut muffins (or cupcakes) are extremely soft and moist. The best thing is that they remain like that even the next day. These muffins taste good when they are just out of the oven – fresh & warm. But just wait for a few minutes because we don’t want to burn our mouths. I know it can be hard but we got to be strong for the love of Banana Walnut Muffins 🙂
I have three different kinds of banana walnut muffins. You must also check the other two – Oat Flour Banana Walnut Muffins (Vegan) and classic banana walnut muffins (eggless).
There is no combination that can match the flavor and aroma of banana and walnuts. Can you think of any? Let me know. We both just love these muffins so much that we literally let a few bananas ripe so that we can make these muffins. & since we bake it so much, we had to think of the ingredients that are healthier, natural, and less refined. After a couple of attempts, we finally got the taste we were looking for.
These muffins are made of whole wheat flour (atta) and still they are extremely soft and moist. And I literally feel that you don’t need to add eggs for that moistness and tenderness in the muffins. You can make them good and tasty without eggs too. Initially, we had our doubts about whole wheat flour. I thought that they might turn out a little dry and we will get that distinct flavor of whole wheat flour. But they are absolutely delicious and addictive too. And let me warn you about the aroma in your entire home. That will make you dream about these muffins for days.
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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, 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.
- Wet ingredients: The mashed banana makes these muffins soft and moist. This recipe calls for 2 large bananas. When mashed, they measure 3/4 Cup. If the bananas you are using are slightly smaller, you can add any vegan milk or dairy milk of your choice. I add oat milk and it works absolutely fine. You can even add water.
- 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.
- Olive Oil: You can use any nut butter like peanut butter or almond butter. Or you can even substitute olive oil with an equal amount of coconut oil.
- Sweetener: Add agave syrup, honey, or any other liquid sweetener of choice. Adjust the sweetness as per your taste. The quantity of sweetener will vary depending on the sweetness of the bananas used. Also, these liquid sweeteners make the muffins softer. You can even use sugar or jaggery.
- 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 muffins made of oat flour and all-purpose flour.
How to store these muffins?
You can store these muffins (or cupcakes) in an air-tight container. Leave them at room temperature for two days. Refrigerate to store them a little longer. 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 3-4 days.
Is this recipe vegan?
Yes. All the ingredients used in this recipe are vegan or plant-based.
You can check out more vegan desserts on our website – Vegan Sevaiyan, Vegan Baklava, Cinnamon Puffs (Palmiers)
Now we are all ready to bake these delicious and healthier banana walnut muffins. You can enjoy these over dessert, breakfast, or as a snack. The kids in the family are going to love it and you won’t feel guilty while feeding them these muffins.
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Happy Cooking 🙂
Love from us
Richa & Jatin
More recipes to try
Whole Wheat Flour Banana Walnut Muffins – No Maida/Eggs/Sugar
No Maida. No Butter. No Sugar. Vegan.
- 1 cup Whole Wheat Flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 pinch Salt
- 1/2 tsp Cinnamon Powder
- A dash Nutmeg freshly grated
- 1/2 tsp Cardamom Powder
- 1/2 cup Walnuts roughly chopped
- 2 tbsp Raisins
- 2 Banana or 3/4 cup, mashed
- 2 tbsp Olive Oil
- 1/2 tsp Vanilla Extract
- 1 tsp Vinegar
- 4 tbsp Maple Syrup (or as needed)
- 4 tbsp Oat Milk (or as needed)
- Walnuts roughly chopped
- Preheat oven at 175 degrees celsius, top/bottom setting.
- In a bowl, mash banana using the back of a fork.
- Add all the wet ingredients to the same bowl and mix them well. Keep it aside.
- Sift the dry ingredients - whole wheat flour, salt, baking powder, baking soda, cinnamon powder, nutmeg, and cardamom powder.
- Add chopped walnuts and raisins to the sifted dry ingredients and gently toss them well.
Lightly coating the nuts with the flour ensures that the nuts don't settle at the bottom of the muffin.
- Add the dry ingredients to the wet ingredients and mix them well.
Do not overmix. Mix only until you don't see any dry flour in the bowl.
- Add around 2 Tbsp of the mixture to each muffin cup (or fill the cup 3/4) and top them up with some extra chopped walnuts.
- Bake at 175 degrees for 20-22 minutes or until the top layer becomes slightly brown. Insert a toothpick at the center and if it comes out clean, they are done.
- Take the muffins out of the oven and let them rest for a few minutes and then transfer them to a cooling rack to cool completely.
- Enjoy them fresh and warm.
You can even drizzle some maple syrup, chocolate syrup, or Nutella on top.
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.