Whole-wheat Banana- Walnut Muffins (Eggless)

ImageI make eggless recipes very few times. But now I think I’ll make it more frequent than before, owing to reasons of better health. From tomorrow, till around 3 months, I am on a strict diet, with indulgences allowed only on weekends, either at home or out of home. Let me see how far I can take it forward. So, in other words, expect a lot of vegan dishes, salads, high-protein dishes, and essentially low fat dishes. My target is to lose 8 kilos by the end of June 2013. Easy? Not easy? Let me see how far I can succeed. I will keep updating every week about my weight-loss targets achieved/not achieved.


So, back to the recipe; I made these yesterday evening. They turned out absolutely delish, crummy, and are quite healthy. These can be had as breakfast or in the evening. Also, these can be stored for 2-3 days in the fridge.

  1. 1 + ¾ cups whole wheat flour
  2. ½ cup of crystallized white sugar
  3. 1 tspn baking powder(double action)
  4. 1 tspn ground cinnamon
  5. 3 tbspn buttermilk (creamy, but not watery)
  6. ½ cup extra virgin olive oil (or any odorless zero-cholesterol oil)
  7. 3 over-ripe bananas, mashed
  8. A handful of walnuts, roughly chopped


–          Preheat your oven to 180C

–          In a large mixing bowl, add in all the dry ingredients – flour, baking powder, sugar and cinnamon.

–          In another bowl, mix in all the wet ingredients till they are combined well.

–          Add the dry ingredients to the wet ones, and combine well; add in the chopped walnuts and fold them in.

–          Into a lined cupcake tin, scoop in the batter and bake for 30-35 min, till a toothpick inserted comes out clean. Cool them for about 10 min. before you devour.


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