Eggless Whole Wheat Banana Muffins with Cashews

Eggless Whole Wheat Banana Muffins Recipe

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 60 minutes
Servings: 4
Cuisine: Continental
Course: World Breakfast
Diet: Vegetarian

These Eggless Whole Wheat Banana Muffins are a healthy, delicious treat perfect for breakfast, tea time, or an afternoon snack. Made with whole wheat flour, ripe bananas, and a touch of sunflower oil, they provide a wholesome and satisfying bite. The addition of chopped cashew nuts offers a delightful crunch, while the absence of eggs makes them ideal for those following an egg-free diet. These muffins are easy to make, and the comforting aroma that fills your kitchen while they bake is simply irresistible!

Ingredients

Nutritional Information (Approximate per serving)

Instructions

1. Prepare the Dry Ingredients
   Start by sifting together the whole wheat flour, baking powder, caster sugar, and a pinch of salt in a large mixing bowl. Once sifted, mix them well to combine. Set this bowl aside for later use.

2. Mash the Bananas
   In another bowl, peel and mash the ripe bananas. You can use a fork or a potato masher to break the bananas down into a smooth puree. If you prefer a smoother texture, a hand mixer or blender can also be used. The mashed bananas should form about 1 to 1 1/2 cups of banana puree.

3. Add Wet Ingredients
   To the mashed bananas, add the sunflower oil and milk. Using a whisk, mix the ingredients together until smooth and well combined. You can also use an electric hand mixer to blend the wet ingredients more efficiently.

4. Incorporate the Cashews
   Stir in the chopped cashew nuts to the banana mixture. The cashews will add a nice texture and a slight crunch to each bite of the muffins.

5. Preheat the Oven
   Preheat your oven to 175°C (350°F) in convection mode for about 5 minutes. While the oven is heating up, line a muffin tray with paper cupcake liners. This will help in easy removal of the muffins after baking and give them a neat presentation.

6. Fill the Muffin Tray
   Gently fold the dry ingredients into the wet banana mixture. Stir until all the flour is absorbed, but do not overmix. Carefully spoon the batter into the muffin liners, filling each about three-quarters full. Be sure to leave some space as the muffins will rise while baking.

7. Bake the Muffins
   Place the muffin tray in the preheated oven and bake for 25-30 minutes. Check the muffins after 20 minutes by inserting a toothpick into the center of one muffin. If it comes out clean or with just a few moist crumbs, the muffins are done. If not, continue baking for another 5 minutes until fully baked.

8. Cool and Serve
   Once baked, remove the muffins from the oven and allow them to cool in the tray for about 5 minutes. Then transfer them to a wire rack to cool completely. These Eggless Whole Wheat Banana Muffins are best enjoyed when fresh and served with a hot cup of Masala Chai and a Grilled Spicy Potato Sandwich for the perfect tea-time treat.

Tips and Variations:

• Add-ins: If you prefer, you can add other mix-ins such as chocolate chips, dried fruit, or seeds to customize the muffins to your taste.
• Sweetness: Adjust the sweetness by adding more or less caster sugar depending on your preference and the ripeness of the bananas.
• Vegan: For a fully vegan version, substitute the milk with a plant-based alternative such as almond, soy, or oat milk.
• Storage: Store these muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. You can also freeze them for longer storage.

Enjoy these soft, moist, and wholesome Eggless Whole Wheat Banana Muffins as a part of your breakfast or as a quick snack during the day. Their naturally sweet banana flavor combined with the nutty texture from cashews makes them a delicious, guilt-free indulgence!