Eggless Banana Muffins

When there is a question of how to finish over ripe bananas at home, we usually go for dosa, buns halwa and so on. This time I wanted to try muffins/ cupcakes. I baked banana muffins once in Germany that was 8 years back, and it was a super success. It did not disappoint me even now. It is pure vegetarian bake without egg.

Preparation Time: 10 mins
Bake time: 20-30mins
Yield: 12 muffins

Well ripe bananas – 4 large (Robusta)/ 8-10 small bananas
Whole wheat flour – 1 cup
All-purpose flour (Maida) – 1 cup
Sugar – ½ cup or little less
Oil/Butter/Ghee – ¼ cup
Baking soda – ½ tsp
Baking powder – ¼ tsp
Nutmeg powder – ¼ tsp
Salt – a pinch
Lemon juice – 1 spoon (optional)
Chopped nuts (Cashew/ Almond) – 2 spoons
Raisins – 1 spoon

Peel banana and mash in a large mixing bowl. It is fine to have few small chunks. Add sugar and mix well. Sugar will almost be dissolved while doing so. Add Oil/ butter (I used mix of coconut oil & ghee), wheat flour, Maida, baking powder, baking soda and salt one after another. Mix well with a flat spoon or hand mixer. Do not beat too fast. The mix should be wet and of dropping consistency. That is little thicker than idli batter. Adjust accordingly. Add little flour if it is too watery or add little oil / milk if it is too dry. Then add remaining ingredients nuts, nutmeg powder, and lemon juice. Fold these ingredients into the prepared mixture to mix properly. Again do not over mix. Preheat the oven to 180degree Celsius (I use a microwave oven). Fill batter into each muffin mould (liner) equally. Leave little space for the muffins to rise while baking (fill only about ¾ th or little more in each liner). Bake for 20 mins or until inserted fork / toothpick comes out clean. Once done, allow to cool and serve warm.