Eggless Banana Chocolate-Chip Walnut Muffins

EGGLESS BANANA CHOCOLATE-CHIP WALNUT MUFFINS

In fluffy and moist banana choco-chip walnut muffins. this recipe you will learn how to make! 

BANANA!!.. choco-chip and walnut, what's there not to like? Easy and fast recipe to treat your family to some banana goodness. When they're warm, they're just delish. They taste even better the next day, believe it Or not :)

Ingredients :

Milk - ½ Cup
Vinegar - 1 Tsp
Oil Or Melted Butter - ⅓ Cup
Vanilla Essence - 1 Tsp
Flour Or (Wheat Flour) - 1 Cup
Sugar - ¾ Cup
Baking Soda - ½ Tsp
Mashed Banana - ½ Cup (1 Banana) 
Choco-chip - ¼ Cup
Walnut - Few To Top (Frozen) 

• Preheated oven to 190°c at 10 Minutes., Or

• Preheated cooker Or pan with adding salt and placing wire stand on it for about 10 Minutes in medium flame. 

• Place muffin liners in a muffin tray. 

Procedure :

1. In small bowl whisk together ½ cup milk and 1 tsp vinegar and stir it well. (Milk mixture) 

2. In large bowl mix together 1 cup flour(I used plain flour), ¾ cup sugar, ½ Tsp baking soda. Set aside. 

3. In small bowl add one ripe banana and mashed it with help of fork. (No need to over mashed a little crunches are fine) 

4. In another bowl whisk together mashed banana, milk mixture, oil or melted butter and vanilla essence mix it until well combined.

5. Pour the wet mixture over the dry ingredients, stir and mix it well with help of cut and fold method. (The important thing is not to over mix the batter or the muffins will be tough and rubbery) Rest with adding choco-chip and walnuts.

 

6. Evenly divide the mixture between all muffins cup and then top each one with sprinkle up choco-chip and walnuts. 

Baking Banana Muffins

1. Bake them exactly for 18 to 20 mins. Baking time may vary depending on your oven. You may need to bake a little longer. 
2. When they are completely baked, a toothpick inserted in the center of a muffins comes out clean. 
3. Cool eggless banana muffins on a wire rack and serve warm with coffee, milk or tea. 

Important Notes:

Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

Why the initial high temperature? The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. This helps the muffins rise nice and tall.

There are 3 key points for achieving moist and tender banana muffins:

Use very ripe or overripe bananas. Underripe bananas will be difficult to mash and won’t incorporate into the batter well.

Do not skimp on the butter. Since there is no other ‘liquid’ in this recipe, softened butter is needed for a soft and moist crumb.

Don’t over-bake. Test for doneness by inserting a toothpick into the center after 18 to 20 minutes and continue baking only if you see wet batter on the toothpick. 

I hope you guys will try my recipe at the earliest possible and do let me know the genuine feedback. And most important... 

ENJOY BAKING!!💟

THANK YOU for reading! 

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