Eggless banana muffins

 Eggless Banana muffins


INGREDIENTS


1.5 cups whole wheat flour(atta) or 180 grams atta

½ teaspoon baking soda

1 teaspoon baking powder

1 pinch salt

3 large bananas Or 5 medium bananas 

¼ cup  sugar 

oil - 1 tablespoon  

lemon juice - 1 teaspoon 

vanilla extract or vanilla powder


HOW TO MAKE RECIPE


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.


In a bowl take chopped bananas along with 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.


Add oil. You can also use melted butter instead of oil. Stir the mixture very well with a wired whisk so that the oil is mixed evenly. Add vanilla extract or powder. Add 1 tbsp lime or lemon juice. mix well and keep this wet mixture aside.


Begin to seive 1.5 cups whole wheat flour/atta, 1/2 tsp baking soda, 1 tsp baking powder, a pinch of salt directly in the wet ingredients bowl. you can also seive the dry ingredients in a plate or tray and then add later.


Holding a spatula, with light hands gently fold the dry ingredients with the wet ingredients. The muffin batter ready to be poured in the muffin liners.


Baking banana muffins:


Spoon the batter in muffin liners till 3/4th of the liners. using a spatula remove the excess batter from the bowl and add to the muffin liners.


Place the muffin tray. Bake the banana muffins in the preheated oven at 180 degrees celsius/356 degrees fahrenheit for 30 to 35 minutes or till a tooth pick inserted comes out clean. the recipe yields 10 regular sized banana muffins. 


Temperatures in ovens differ, so do keep a check while baking. your oven might bake the muffins in 20 minutes or even 40 minutes.


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.


Once warm or cooled at room temperature, serve these eggless banana muffins as sweet snack or dessert.



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