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.
Now Let's get on to check how to make these healthy egg-less whole wheat muffins.
Whole Wheat Banana Muffins Recipe for Baby, Toddlers and Kids
Eggless whole wheat banana muffins for baby - no fuss, egg-less muffins recipe with whole wheat flour, bananas, and walnuts
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Serving: 8g
Tried this recipe?Mention @gkfooddiary or tag #gkfooddiary!
Method:
1. 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.
2. 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.
3. Then add vanilla essence and lemon juiceto it. Stir well.
4. 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.
5. 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.
6. 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.
The healthy and tasty whole wheat banana muffins are ready to serve!
I hope you liked this recipe! To get regular updates, please like my Facebook page GKFoodDiary or follow me through Google+, Twitter & Pinterest!
Notes :
- 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.
chandra poojitha
Hi
Pls post some breakfast recipes for 2 year old n also t chutneys
gkfooddiary
Please check some breakfast recipes here:
https://gkfooddiary.com/?s=Breakfast%2FDinner
I will post some kids friendly chutney recipes soon
Durga Gaithri Kanaysan
hi can we replace the whole wheat flour with cake flour. will it be the same amount
gkfooddiary
Yes can try.
Shivangi
Hi can u share recipe of muffins using eggs
Kalyani
you can add 1 egg in this recipe while mixing liquid ingredients for more softness
Sunitha
Hi kalyani,
Hope u r doing good...which type of banana have u used for the recipe....is it nendran..!can u pls give the cup measurement of mashed banana...? Thank u
Kalyani
I used nendran; you can use any banana variety. approximately 1/2 cup of mashed banana
Disha
Hi can we avoid sugar and use jaggery instead? Also if yes what quantity should we use?
Kalyani
yes use the same amount of powdered jaggery