Eggless Whole wheat Banana muffins - easy and healthy muffins recipe made with whole wheat flour, bananas, walnuts, and no eggs! Banana being my baby's favorite, I wanted to try muffins with it. So I browsed around and adapted the recipe from here. I have applied my modifications to the method, and the results were excellent 🙂 I made only six medium-sized banana muffins, and it got over in no time! This whole wheat banana walnut muffins can be given to babies and toddlers after one year.
Whole Wheat Banana Muffins Recipe for Baby, Toddlers and Kids
- Whole Wheat Flour - 3/4 Cup
- Ripe Banana - 1 large or 2 medium-sized
- Baking Soda - 1/4 tsp
- Baking Powder - 1/2 tsp
- Salt - 1/8 tsp
- Broken walnut - 1/4 cup
- White sugar/ Brown Sugar - 1/4 cup
- Lemon Juice - 1/2 tbsp optional
- Vanilla essence - 3/4 tsp
- Olive oil/sunflower oil - 1/4 cup
- Measure and keep all ingredients ready. Take a ripe banana and mash it well with a fork. Alternatively, you can blend the chopped banana pieces in a blender to puree them.
- Once the bananas are well mashed, add sugar. Stir it well with a hand whisk until the sugar is completely dissolved. Mix well so that the oil is mixed evenly.
- Then add vanilla essence and lemon juice to it. Stir well.
- Measure and Sieve the whole wheat flour and mix well with baking soda, baking powder, and salt. Also preheat the oven to 180 degrees for 10 minutes.
- Now add the sieved whole wheat flour mixture to the wet ingredients. Gently fold everything well for 10-15 seconds. Don't over mix. Then add broken walnuts to the mix and give a stir. The final mixture should be slightly thick.
- Line up the muffin tray with muffin liners. Scoop the mixture and pour it into muffin liners. Bake in the preheated oven for 25 -30 minutes (baking time depends on the size of the muffin tray and oven) at 180° Celsius till a toothpick inserted in the center comes out clean. Allow cooling in the tray for 5 minutes once done.
- Use overripe banana for the best results.
- For small babies, finely chop the walnuts or powder them to avoid choking.
- Don't over mix after adding the dry ingredients, just fold them for 10-15 seconds.
- These banana muffins stay well for four days at room temperature and keep good for a week if stored in a refrigerator.
- You could use walnuts or any nuts of your choice or even chocolate chips.
- Mixing and measurements are most important for the perfect muffins.
- The same recipe can be tried in a cake pan too, but the baking time may vary from 35-40 minutes.