Eggless Whole Wheat Banana Muffins

My mom in law often makes banana cake when the bananas get over-ripped. Every time we go home, she bakes a banana cake for us. Though she does not bake in OTG or microwave, her cakes are baked to perfection even after baking on sand. She has a convection microwave, but inspite of teaching her multiple times, she did not learn how to bake cakes with it. Still I have to learn to bake cakes on sand from her. Today’s recipe is Eggless Whole Wheat Banana muffins which are inspired from her. You can also try the watermelon rind cake recipe which I learnt from her.

There were 4 ripe bananas lying in my fruit basket. Hubby just suggested to bake a cake. In the evening I saw a post on Facebook showing memories which reminded me that it was my blog’s anniversary. Then I decided that I should bake something and quickly gathered the ingredients and baked some yummy muffins. I was lucky that all the ingredients were present at home and did not have to go hunting for them the last minute. 

Since they are whole wheat, they are healthy too. Hubby and kid ate few of them as soon as they were out from the oven. The muffins were yummy, soft and fluffy. You can also try the whole wheat cupcakes.

Serve these whole wheat eggless banana muffins for breakfast too. Since they are eggless, you can even eat them on special days when you are a pure vegetarian. They remain good for 3-4 days.

Ingredients:                              Prep. Time: 60 Minutes, Makes 12 muffins
4 small ripe bananas mashed/1/2 cup mashed bananas
1 cup Vivatta whole wheat flour
3/4 cup milk
1/2 cup vegetable oil
3/4 cup powdered/granulated sugar
Pinch of salt
1 tsp baking powder
½ cup chopped cashewnuts

Procedure:
1) Sift the flour. Sift baking powder, powdered sugar and salt and mix them in the flour. Keep it aside.
2) In another bowl, mash the bananas by hand or with a fork. After mashing it measures to half cup.
3) To this add vegetable oil and milk and whisk well. You can use hand mixer too for mixing.
4) Add cashewnut pieces and mix.
5) Pre-heat the oven for 5 Minutes at 175C in convection mode.
6) Line the muffin tray with cupcake liners or paper cups and fill them with the prepared batter. Fill only upto 3/4th. Leave some space as the muffins will rise. Bake them for 30 Minutes. Stopping after 20 Minutes to check if the muffin is ready.
7) To check if the muffin is baked, pierce a toothpick at the center of the muffin. If the toothpick comes out clean, then it is baked properly. Else bake it for another 5 Minutes.

Note: If you are baking for the first time, always set less time for the muffins say 20 Minutes at first. Check if they are baked properly by inserting a toothpick. Else bake for 5 more minutes and check. Continue in the same way by checking after few minutes. 
Check here for more baking recipes and here for cakes, muffins and eggless baking.