Eggless & Whole Wheat Banana - Walnut Muffins

I was oblivious to the word "muffin" until late 90s. That was when we first moved here from India. Up until then, India was almost free from foreign food chains and majority of the homes did not have these economically affordable double duty microwaves that work as conventional ovens as well. Only a small percentage of housewives baked at home and we knew only about the stuff sold in our local bakeries. I had never come across muffins and I don't think I even had heard about cupcakes though we enjoyed succulent, mouthwatering single serving cakes.

Now the baking scenario in India has pretty much changed. Majority of the homes now have microwaves and home baking has become a norm to enthusiastic cooks though getting hold of the baking stuff in small towns is still tougher. It is another thing that that there are many Indian housewives like my mother for instance who are not adventurous as bloggers and use their microwaves only to reheat leftover stuff, however expensive their MWs may be. 

Now moving on to the recipe. Banana muffins need no introduction and are probably the most popular stuff with a novice baker. Usually the left over bananas in my home go towards these muffins or banana bread for my kids' snacking. I have been using this low fat recipe for years now and it yields good muffins. The original recipe was egg and flour based one but I go with wheat flour instead.

Ingredients: (Make 6)
Dry ingredients:
3/4 cup wheat flour (I use chapathi flour. All purpose flour can be substituted. Or use 6 Tbsp wheat flour + 6 Tbsp all purpose flour.)
1/2 tsp baking powder
1/2 tsp baking soda
A pinch of salt
2 Tbsp walnut pieces + 2 Tbsp for sprinkling on top
Wet Ingredients:
2 bananas
1/4 cup sugar
3 Tbsp melted butter

Method:
* Preheat oven to 375 deg F / 190 deg C.
* Combine the dry ingredients in a bowl.
* Mash bananas in another bowl. Add sugar and mix well. Stir in melted butter.
* Stir in dry ingredients except the walnuts used for sprinkling.
* Grease or line the muffin pan with paper cups. Spoon the batter into cups so that it fills up to 3/4th of each cup. Sprinkle walnuts.
* Bake until a toothpick inserted at center comes out clean or for about 30 - 35 minutes.

Linking this to
1. Srivalli's "Kid's Delight" event, guest hosted by Priya this month with the theme "Eggless / Vegan Bakes".
2. Anjali's "Cakes, Cookies & Desserts" event.
Check here to find out what the other marathoners participating in this BM are cooking.

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