Rutuskitchen
- May 10, 2018
- 2 min read

Whole Wheat Banana Nut Muffin (eggless)

Healthy & delicious muffin recipe

Muffins originated in the United States in the mid-19th century. Muffins are similar to cupcakes in size as well as cooking method. The main difference in between muffin & cup cake is, cupcake tend to be sweet & often topped with frosting where as muffins are less sweet than cup cake. They are often eaten as breakfast food accompanied by coffee or tea. Muffins can be made with all-purpose flour or whole wheat flour. Here I am going to share with you a basic banana nut muffin made with a combination of whole wheat flour and all-purpose flour (Maida).

Preparation time: 10~15 min

Cooking time: 18 min

Total Time: 28~33 min

Ingredients: (for 6 big size muffin)

Whole wheat flour: 1.5 cup
All-purpose flour: 0.5 cup
Ripe banana: 2 big size
Baking powder: 1 tsp
Baking Soda: 1 tsp
Vanilla essence: ½ tsp
Refined Oil/melted butter: ½ cup
Milk: 1 cup
Lemmon Juice: 2 tsp
Powder sugar: 3/4th cup
Chopped cashew nuts
Salt: 1 pinch
Cinnamon Powder: 1 pinch (Optional)

Procedure

Step 1:

Pre heat the oven at 190 degree Celsius in convection mode for 10 minute

Step 2:

Peel the banana & mash it

Step 3

Add oil, vanilla essence, lemon juice & mix well.

Step 4

Add powder sugar & mix well until sugar dissolved.

Step 5

Sieve whole wheat flour, all-purpose flour, baking powder, baking soda, salt & cinnamon powder & mix well with banana mixture. Don’t over mix the barter. Add the chopped nuts.

Step 6

Arrange muffin paper cup on muffin tray & fill the cups up to 3/4th portion with the banana mixture. Sprinkle some nut over it. If you don’t have the paper cup brush the muffin tray cup with some oil & directly put on it.

Step 7

Put the tray in oven & bake it at 190 degree Celsius for about 16~18 min in convection mode. It took exactly 17.5 min for me to bake. After baking insert a tooth pick or a clean dry knife to check whether it’s done or not.