Eggless Banana Wheat Bran Walnut Muffins

Baking is my passion. I can bake day and night without any break (of course if my toddler allows me) :)  I do not get much time but still I try to satisfy my urge of baking by creating all sorts of muffins as they take comparatively very less time to bake than a cake.  The other reason is that muffins are small in size and always looks inviting (not like a piece of cake which, to me, looks so weird after a day or two).  Above all, finishing a whole cake is a bit tough job for me but these little beauties are always welcome :)  

Today's recipe is also a baby of my hunger to bake :D  Nothing fancy going on here.  I had a pack of wheat bran which I try to add in every second thing be it cookies, cakes, muffins or breads.  So this time I added it to these muffins and they came out delicious.  I added no egg or butter for making them.  

Its a healthy option for breakfast and tiffin treats for both kids and adults.  The texture was so soft and fluffy.  Walnuts gave these muffins a perfect crunch so do not skip them.  

For parties, you can transform these muffins to show stoppers by adding a nice glaze or icing on top.  For chocolate frosting you can check here and for easy n delicious hung curd icing check here.

Recipe is so easy so you can involve your kids too. Don your aprons guys.  Happy Cooking :)

Makes - 5 muffins

Baking time - 25 min.

My 1 cup measures 250 ml

Ingredients:

Ripe banana (mashed)	1/4 cup
All purpose flour/Maida	¼ cup or 4 tbsp
Oats flour	1 tbsp
Wheat bran	3 tbsp
Oil	2 tbsp
Baking powder	½ tsp
Baking soda	1 pinch
Sugar	3-4 tbsp
Milk	1 ½ tbsp
Vanilla essence	Few drops
Walnuts (chopped)	¼ cup or 4 tbsp
Coffee powder	1tsp (diluted in 1 tbsp warm milk)

Method:

• In a bowl, mix together all purpose flour, wheat bran, oats flour, baking soda and baking powder.  Set aside.
• In another bowl, take sugar and mashed banana.  Mix well with a spoon till sugar melts (if using granulated sugar).  Add oil, diluted coffee and vanilla essence. Mix again.  Then add little flour and mix well.  Add 1 tbsp milk and mix again.  Add remaining flour and 1/2 tbsp milk little by little and make a smooth batter without any lumps.  At this stage if you feel the batter is not of dropping consistency, add 1 more tbsp milk and mix well.  At the end, fold in 2 and half tbsp of chopped walnuts.
• Preheat oven at 180 degree and line muffin pan with liners.  
• Fill the muffin liners till 1/2 or little more than that and top it up with remaining chopped walnuts.  Bake for 25 minutes or till you get the perfect browning on the top.
• Remove and shift to a wire rack. Serve warm.
• Store in an airtight container.

 

 

Notes:

1. I used castor sugar but granulated sugar can also be used.
2. You can substitute walnuts with any nut of your choice.  I strictly recommend to add nuts.
3. If you do not have wheat bran you can substitute it with oats flour or wheat flour or oat bran
4. Adjust the quantity of milk as per the consistency of your batter.
5. After 16-18 minutes, keep an eye on the muffins to avoid over baking as every oven temperature varies.  If your muffins gets brown before 25 minutes insert a toothpick in the center of a muffin and check if it comes out clean to make sure your muffins are not undercooked.