Whole Wheat Flour Banana Walnut Muffins – No Maida/Eggs/Sugar

No Maida (all-purpose flour). No Sugar. Eggless. No Butter. And still, these banana walnut muffins (or cupcakes) are extremely soft and moist. The best thing is that they remain like that even the next day. These muffins taste good when they are just out of the oven – fresh & warm. But just wait for a few minutes because we don’t want to burn our mouths. I know it can be hard but we got to be strong for the love of Banana Walnut Muffins 🙂

I have three different kinds of banana walnut muffins. You must also check the other two – Oat Flour Banana Walnut Muffins (Vegan) and classic banana walnut muffins (eggless).

Story Time

There is no combination that can match the flavor and aroma of banana and walnuts. Can you think of any? Let me know. We both just love these muffins so much that we literally let a few bananas ripe so that we can make these muffins. & since we bake it so much, we had to think of the ingredients that are healthier, natural, and less refined. After a couple of attempts, we finally got the taste we were looking for.

These muffins are made of whole wheat flour (atta) and still they are extremely soft and moist. And I literally feel that you don’t need to add eggs for that moistness and tenderness in the muffins. You can make them good and tasty without eggs too. Initially, we had our doubts about whole wheat flour. I thought that they might turn out a little dry and we will get that distinct flavor of whole wheat flour. But they are absolutely delicious and addictive too. And let me warn you about the aroma in your entire home. That will make you dream about these muffins for days.

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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, 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. Wet ingredients: The mashed banana makes these muffins soft and moist. This recipe calls for 2 large bananas. When mashed, they measure 3/4 Cup. If the bananas you are using are slightly smaller, you can add any vegan milk or dairy milk of your choice. I add oat milk and it works absolutely fine. You can even add water.
2. 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.
3. Olive Oil: You can use any nut butter like peanut butter or almond butter. Or you can even substitute olive oil with an equal amount of coconut oil.
4. Sweetener: Add agave syrup, honey, or any other liquid sweetener of choice. Adjust the sweetness as per your taste. The quantity of sweetener will vary depending on the sweetness of the bananas used. Also, these liquid sweeteners make the muffins softer. You can even use sugar or jaggery.
5. 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 muffins made of oat flour and all-purpose flour.

How to store these muffins?

You can store these muffins (or cupcakes) in an air-tight container. Leave them at room temperature for two days. Refrigerate to store them a little longer. 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 3-4 days.

Is this recipe vegan?

Yes. All the ingredients used in this recipe are vegan or plant-based.

You can check out more vegan desserts on our website – Vegan Sevaiyan, Vegan Baklava, Cinnamon Puffs (Palmiers)

Now we are all ready to bake these delicious and healthier banana walnut muffins. You can enjoy these over dessert, breakfast, or as a snack. The kids in the family are going to love it and you won’t feel guilty while feeding them these muffins.

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Happy Cooking 🙂

Love from us

Richa & Jatin

More recipes to try

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