Low-fat Banana Walnut Muffins - Eggless

I have been trying to bake a good cake or muffin for a month now that I have an oven :) Banana cake was sweet and edible but too dense. Carrot muffins were a little bitter, I guess I over-baked it. Then, I fell sick and couldn't experiment much for about two weeks. Yesterday, I looked at the dozen bananas lying on my table, going dark-yellow and I could see them going the brownish streak soon. I know I can't finish them all as such, so started browsing for trust-worthy recipes. I saw this recipe on ChefInYou and modified it to suit the ingredients I had on hand. The muffins were the best I have made so far and the Walnuts gave the much-needed crunch to the sweet bananas.

Banana - Walnut Muffins

Here's What I Used :

• 1 cup All purpose flour

• 1/2 cup Brown Sugar

• 4 Small Bananas + 1 more in lieu of an Egg

• 1/2 tsp Baking powder

• A pinch of salt

• 1/4 CUP MILK

• 1/2 TSP VANILLA ESSENCE

• A handful of WALNUTS, chopped

• 1.5 TBSP BUTTER

What I Did :

I have been watching some videos of Alton Brown on Muffins and incorporated some of the lessons today. I took two bowls, one for the dry ingredients (flour, baking powder and salt after sifting them) and a second for the wet - I mashed the bananas, added sugar then butter, milk and vanilla. I gently folded the wet with the dry and added a few chopped walnuts.


Then came the muffin tray, washed and dried. Mine can hold 12 muffins, but the batter was only for 6, hence I filled the empty holes with water. I greased 6 with a little oil and lined with beautiful muffin cases that I got from IKEA :) 


I divided the batter evenly among the 6 - filled each upto 3/4th full. Finally topped with more walnuts :)

While I was doing all the prep, I pre-heated the oven to 180 degrees Celsius (= 350 deg F). Baked the muffins for 30 minutes and tested with a skewer to ensure it came out clean. I let them cool for about 5- 10 minutes and then grabbed one and ummm..... :)

Low-fat Banana- Walnut Muffins