Classic Banana Walnut Muffins (Eggless)

Extremely soft, moist but tender, and addictive muffins are here. The combination of banana and walnuts is something that you will never forget and would want to have again and again.

I also have the recipe for vegan banana walnut muffins that are made of oat flour. Check out the recipe – Healthy & Vegan Banana Walnut Muffin.

Story Time

I have a younger sister and when she was working as a flight attendant with Indigo Airlines, she brought a cake from the flight. That packet of the cake had two different varieties but I don’t remember the other one. I only remember my love for the one with walnuts in it. It was different. It was damn tasty. I generally don’t eat cakes but that cake with walnuts was addictive. I was in love 🙂

And when I started baking, I tried banana muffins first and for my love of walnuts, I added some walnuts to the muffin. Oh Boy. I got my sweet memories back. That banana walnut muffin was so tasty that it’s been years and I barely tried any other muffin yet. Even Jatin loved it a lot. We love this combination so much that we both finish the entire batch of muffins in a day. That is why I even made the healthier version of these muffins that don’t have refined flour or sugar in them. I made those muffins using oat flour and maple syrup. You must give that a try. Here is the recipe.

If you are in a hurry, watch the video instead and If you enjoy watching it, Plz Subscribe to our Youtube channel.

Tips to bake it right

1. Room Temperature: Make sure that all the ingredients are at room temperature. Plan it ahead and take out the ingredients from the refrigerator (if any) and let them sit on the counter for a while.
2. Measure Accurately: Correctly measuring the ingredients is very important. Adding extra flour is one common mistake that makes the muffins dry. Just fill your measuring cup with the flour (preferably using a spoon) and then level it off with a knife. Also, If the wet ingredients are not measured well and you add them extra, the muffins might become soggy.
3. Sifting: Sift the dry ingredients – flour, baking powder, baking soda, and salt. This ensures that there are no lumps in the batter.
4. Over mixing: This is something that happens accidentally. Over-mixing crushes all the air bubbles and you end with dense muffins. To ensure that the muffins are light, airy, and fluffy, mix the dry ingredients with the wet ingredients until they are just combined. That means you don’t see any dry ingredients left in the bowl.
5. Leavening Agent: Baking Powder and Baking Soda help the muffins rise. Double-check to make sure they have not expired.

Easy Swaps

1. Milk: You can use any milk – cow milk or plant-based milk. If you feel that after mixing, the dough looks dry, add a little bit of milk to adjust the consistency of the batter. Also, you can add water instead of milk.
2. Butter: Substitute the butter with any vegan butter.
3. Powdered Sugar: Instead of powdered sugar, you can add any other sweetener like maple syrup or agave syrup. You can even use jaggery instead. I never tried this recipe with any other sweetener but I tried the oatmeal banana walnut muffins with maple syrup and they turned out yummy. You can check that out.
4. Flour: You can use oat flour, almond flour, or any other flour in this recipe. But you need to understand the texture of the batter needed. Every flour has a different liquid-absorbing capacity. Hence, you can not just change one ingredient and keep the rest of the ingredients the same. I would suggest you try the same recipe first and then start making adjustments. Also, the texture of the muffins may change with different flours. You can check out the same muffins made of oat flour.
5. Flax Seeds: Replace it with ground chia seeds.

How to store these muffins?

You can store these muffins (or cupcakes) in an air-tight container. Leave them at room temperature for a day or two. Refrigerate them for a few more days. If you like them warm, just reheat them while serving. If you live in a colder place, you can even store them at room temperature for 2-4 days.

Is this recipe vegan?

This recipe is not vegan or plant-based but you can check out the vegan banana walnut muffins here.

More Recipes to try

1. Soft & Moist Eggless Blueberry Muffins
2. Vegan Mini Mango Cheesecake
3. Vegan & Whole Wheat Nankhatai

Now we are all ready to bake these delicious eggless banana walnut muffins. You can enjoy these over dessert, breakfast, or as a snack. Everyone in your family is going to love it.

If you like the recipe, please share the photo on Instagram and tag us too @thefearlesscooking. We love to see your recreation of our recipes.

Happy Cooking 🙂

Love from us

Richa & Jatin