Whole Wheat Banana Nut Muffins

Another healthful and delicious entry from Anusuya’s kitchen. I have never had luck with eggless baking so far, and the few times I have tried making cakes or breads without egg, they have either resembled pudding (I’m not kidding) or I’ve needed a heavy duty weapon to slice through the hardened sunk dough. A visit to Anusuya’s kitchen not only gave me a taste of delightful and very, very edible eggless muffins but she was gracious to give me the recipe. Tried it at home last week, and sure enough, the result was unbelievable…I was finally successful at eggless baking! These whole wheat banana bread muffins are eggless and full of goodness, made of 100% whole wheat flour. I also added a tbsp of flax seeds, for that extra boost of fiber. Here’s the recipe …

Ingredients:

Whole wheat flour – 1 cup (heaped)

Brown sugar – 1 cup (packed)

Bananas – 3, mashed

Corn oil – 1/2 cup (You can also use olive oil – not extra virgin, but plain or canola oil here)

Baking soda – 1 tsp

Vanilla extract – 1 tbsp

Nuts (walnuts or pecans) – 2 tbsp

Flax seed meal – 1 tbsp (optional)

1. Preheat the oven to 350F

2. Mash the bananas with a fork. Add the brown sugar, vanilla extract and oil and mix well.

3. Sift the flour with the baking soda. Now slowly add the flour to the banana mixture a little at a time. (I used a Kitchenaid mixer to mix the flour with the banana here, but you can also just mix with a spatula manually until just combined.)

4. Fold in the nuts and the flax seeds.

5. Take a 12 cup muffin pan or a 24 cup mini muffin pan. Add a scoop of the batter each to each cup, with an ice cream scoop. (You can either line the cups with baking cups or spray with a non-stick spray before you add the batter)

6. Bake at 350F for 21-23 minutes. Cool on a wire rack.

Tip: If you’re like me, you almost always have over-ripe bananas in your kitchen, as I tend to buy more than we usually consume. One tip I will share that has worked with me is to freeze the over-ripe bananas. The skin of the fruit usually gets dark in the freezer but the taste remains unchanged. Good way to store the weekly stash of over-ripe bananas and keep the fruit flies from starting a family in your kitchen. When you need the bananas, just thaw them in the fridge overnight or for a few hours at room temperature.