Lemon Bundt Cake is a soft and bright cake I keep making many times, especially when I feel like eating some light dessert. The mild lemon flavor comes even when I am mixing the batter, and once it bakes the warm citrus smell spreads everywhere and gives a cozy feel at home.

This cake suits tea time or even a small home celebration. I sometimes pack few slices for travel also because it stays good for a day. The fresh lemon flavor keeps the cake light and pleasant and if you like a little extra tang a simple lemon drizzle on top goes very nicely with the soft crumb.

[feast_advanced_jump_to]

About Lemon Bundt Cake

Lemon Bundt Cake is a basic sponge style cake baked in a bundt pan that gives a cute ring shape. I used simple ingredients like flour, baking powder, baking soda and fresh lemon zest which gives a bright citrus smell. The batter is easy to mix and because the bundt pan bakes a little faster the cake gets done pretty quick.

In this recipe, lemon is the main flavor and you can also use fresh zest and juice to make the taste more tangy and fresh. This recipe flavor is gentle, and it feels comforting without making the cake heavy. It has soft and spongy texture and has that light golden shade after baking.

There are few small variations too. Some people add little vanilla along with lemon flavor and some add poppy seeds for a small crunch. You can make an orange version using the same method and it comes out really nice. If you do not have a bundt pan you can use cupcake trays or a small loaf tin also.

I usually bake this when everyone at home wants a simple and light after meal dessert. The lemon flavor gives a small fresh lift and since the cake is not heavy even kids enjoys a slice happily. Lemon Bundt is a flavorful treat that has to be tried for the joy of baking.

Lemon Bundt Cake Ingredients

• Whole wheat flour - I added this as base for the cake as it gives flavor that blends nicely with lemon. You can use maida also if you want more lighter texture.
• Baking powder - I use this for helping the cake rise softly and give a gentle lift. You can add little more only if your flour is very dense.
• Baking soda - I added this along with the lemon juice since it reacts well and gives that small airy feel. You can skip if your batter feels already too loose.
• Cane sugar - I am using cane sugar as it gives a mild caramel-like taste which suits this cake. You can use white sugar also if that is what you have.
• Oil - I have used oil instead of butter to keep the cake more moist and soft for long time. You can add melted butter also but the texture will be slightly firm.
• Milk - I added milk to loosen the batter and give a smooth flowy texture. You can use warm milk also if the sugar is not melting properly.
• Lemon zest - I grated the outer skin lightly for bright aroma and taste. You can skip if you feel the lemon flavor is already strong.
• Lemon juice - I have used fresh lemon juice which gives the refreshing taste. I also added this to make a tangy syrup to drizzle over the small cakes. You can adjust according to how tangy you want.
• Icing sugar - I use this to make the topping glaze smoother. It dissolves quickly and gives that shiny look.

Why This Recipe Works

• This recipe is easy and simple so you can make it even on busy days.
• It has a soft and slightly spongy texture that lemon taste.
• You can easily adjust the sweetness as cane sugar blends nicely.
• It bakes fast and works even if you don't have a large oven.
• You can use the same mixture to bake cupcakes or a small loaf also.

Similar Recipes

• Vanilla cake
• Chocolate cake
• Plum cake
• Carrot cake
• Fruit Cake

How to make Lemon Bundt Cake Step by Step

1.Measure and take milk in a mixing bowl, add oil and cane sugar to it.

2.Whisk it well. Strain to remove impurities, Set aside. Extract lemon juice, measure and keep aside.

3.Using a grater take lemon peels, Set aside. To a mixing bowl take wheat wheat along with baking powder, soda and lemon zest.

4.Whisk well then add oil milk mixture.

5.Mix well using a whisk. Add lemon juice, mix once.

6.The batter should be thickish. Grease the bundt tin with oil using a pastry brush. Now spoon the batter. While you prepare this, preheat oven at 180 deg C for 10 minutes.

7.Fill it till ¾th of each hole. Bake in preheated oven for 15-18 minutes or till the top turns golden.

8.Cool down for few mins then carefully lift the cake using a fork. Let it to cool down.In a small mixing bowl take icing sugar,

9.Add lemon juice to it, mix well until it forms a thick syrup. Drizzle over the cake

Serve with lemon sauce!

Expert Tips

• Use fresh lemon - I usually use fresh lemon juice as bottled one gives slight bitterness sometimes.
• Don't overmix - I often stop mixing once everything is just combined so the cake doesn't turn dense.
• Grease well - I usually grease the bundt tin fully as these molds tend to stick at corners.
• Check early - I have noticed small bundt cakes cook faster so I check a little early to avoid overbrowning.
• Cool properly - I always let the cakes cool completely before drizzling or else the syrup becomes runny.

Serving and Storage

Serve this with warm milk, tea or even pack it in snack box. This goes well as a light evening sweet too. You can store leftover pieces in an airtight box for one day in room temperature. If you want to keep longer just refrigerate and warm little before eating. The drizzle sets nicely once cooled so it stays neat.

FAQS

1.Can I skip the lemon glaze?

Yes you can, the cake tastes good plain also.

2.Can I use full maida instead of wheat flour?

Yes you can use maida fully if you want softer cake.

3.Will butter work in place of oil?

Yes but the texture becomes little firm, not very soft.

4.Can I add vanilla essence along with lemon?

You can add few drops if you like that mixed flavor.

5.How do I know it's baked?

Just touch the top, if it springs back or a toothpick comes clean it is done.

If you have any more questions about this Lemon Bundt Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Lemon Bundt Cake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Lemon Bundt Cake Recipe appeared first on Sharmis Passions.

Orange Bundt Cake is one of those simple bake that taste so fresh and soft. It is made with flour, butter, sugar, orange juice and zest then baked in bundt mold which gives pretty shape. The cake turn out moist and flavorful with a nice citrus kick. It looks very pretty when serving and feels special even though it very simple to make.

This recipe is eggless so it suitable for everyone. It not need any special ingredient and comes together very quickly. The flavor of orange really shine in the cake and I feel it a good choice for tea time or when you want bake something light but still tasty. Even a beginner in baking can try this recipe as it is very forgiving and easy to follow.

[feast_advanced_jump_to]

About Orange Bundt Cake

Orange Bundt Cake is a cake made using fresh orange juice and zest along with flour and butter. The bundt pan makes it look cute and stylish but if you don't having one you can always bake in any normal tin too. The cake texture are soft, spongy and with mild tangy flavor from the orange.

This cake is different from usual vanilla cake because of citrus taste. Butter and sugar together makes it light and rich while orange zest bring out strong aroma. It is eggless but still rise well because of baking soda and baking powder. Each bites feel refreshing and not overly sweet which makes it perfect for evening snack.

There are many variations you can try with this base recipe. I baked with lemon juice once and it come out very refreshing. You can even add cocoa powder and make chocolate orange version. If you eating eggs then this recipe can also be done with egg substitution.

I usually bake Orange Bundt Cake on lazy weekend. It is quick, not very messy and comes out looking neat in the bundt shape. Kids also like it because of small bundt pieces which easy for them to hold and eat.

Orange Bundt Cake Ingredients

• Maida - I have used plain maida flour which makes the cake soft and light. You can also try with wheat flour if you prefer but I feel cake will turn little dense with it.
• Butter - I have taken soft butter and beaten with sugar until creamy. You can replace with oil if needed but I like butter flavor more in this cake.
• Powdered sugar - I have used heaped powdered sugar here. It blends quickly and gives the right sweetness. You can reduce or increase little based on your taste.
• Baking soda and baking powder - You can see I have added both for good rising. It makes the cake fluffy and soft. Always check that they are fresh.
• Orange juice - I have used fresh squeezed juice only. You can use any sweet orange, avoid the packed juice because it doesn't give the same flavor.
• Orange zest - I usually grate zest from fresh orange. It adds strong citrus aroma and taste. You can skip if you don't like but I feel it really lifts the cake flavor.
• Milk - I have boiled and cooled milk before adding. It gives moisture and balance to the tangy orange juice. You can even add little more if you feel batter too thick.

Similar Recipes

• Vanilla cake
• Chocolate cake
• Plum cake
• Carrot cake
• Fruit Cake

How to make Orange Bundt Cake Step by Step

1.Beat butter and sugar together until creamy..Whisk flour, baking powder and baking soda together and set aside.

2.Add milk to butter mixture,whisk it well then add flour mixture. Whisk it well without any lumps.

3.Then add fresh orange juice and whisk to form a  smooth creamy flowing batter. Then orange zest, give a quick mix. Preheat oven at 180 deg C for 10 minutes.

4.The batter will be flowing but spoonable. Grease your pan with oil.

5.Spoon the batter into the bundt pan till ¾th of the center stick. Bake in preheated oven for 12-15 minutes or until the top turns golden. Cool down for few mins then slowly invert and remove the cakes.

Serve as a snack!

Expert Tips

• Zesting orange - I have used small grater to take zest. I don't grate the white part as it gives bitter taste. You can always zest just before baking for freshness.
• Mixing batter - I usually fold the flour gently after mixing wet ingredients. If you whisk too much cake may become dense. You can just mix until no lumps.
• Baking time - I have noticed the timing depends on oven and pan size. I usually check from 12 minutes with toothpick. You can keep an eye after that.
• Bundt pan size - I have filled batter only ¾th in the bundt mold. You can also try other shapes but don't overfill else it may overflow while baking.
• Cooling - I usually let the cake sit for few minutes before unmolding. You can invert slowly once edges are loosened, else cake may break.

Serving and Storage

Serve Orange Bundt Cake with tea, coffee or just as a snack for kids. It is small, light and looks pretty in the bundt shape so also good to keep for evening get together or kids parties. You can store this cake in airtight box for 2 days at room temperature. I have also stored in fridge for 4-5 days, just warm little before eating. The texture stays good and soft.

FAQS

1.Can I make this without bundt pan?

Yes, you can use round or square tin also. I have tried in both and it works fine.

2.Can I use wheat flour?

Yes, you can, but cake will be bit heavy and dense. I usually prefer maida for soft texture.

3.Can I replace butter with oil?

Yes, you can use neutral oil. But I have always liked the butter flavor in this cake better.

4.Do I really need orange zest?

You can skip if you don't like strong citrus, but I feel zest is what gives cake its best aroma.

5.Can I double this recipe?

Yes, you can double easily. I have done it for bigger pan but make sure to bake evenly.

If you have any more questions about this Orange Cake Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Orange Cake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Orange Cake Recipe appeared first on Sharmis Passions.

Watermelon muffins with fresh watermelon are the perfect summer dish which is great to serve as a snack, for tiffin box or have it with your morning or evening tea or coffee. These delicious, soft and moist muffins are sure to be a hit for your kids and even adult will enjoy it as much as the kids.

We’ve been cooking and baking more since we’re spending a lot of time at home now. This has been a great way to spend quality time together. Well, my experiment with food continues and this time it is fresh watermelon in my bakes. Yes! It is watermelon muffins which is eggless and made with whole wheat flour and cane sugar as sweetner. I experimented and it worked! My kiddo is a picky eater but with the first small bite itself he loved it and finished off couple of muffins.

These muffins are made with regular pantry staples that most pantry already have like flour, sugar, baking powder, baking soda, salt, essence and chocolate chips. Since watermelon is in season and I had a whole watermelon in my fridge I decided to experiment something with fresh watermelon. I thought it’s a great idea to make something that reminded of summer since the whether is warm and the heat is scorching higher.

These whole wheat fresh watermelon muffins are something to die for. The combination of sweetness from the chocolate and watermelon worked really well. Watermelons adds colour, freshness and sweetness to the muffins. This is a healthier recipe. I have used whole wheat flour instead of refined flour, fresh watermelon which adds to most of the sweetness in the muffis and cane sugar to add in sweetness to the muffins.

LET’S TALK INGREDIENTS

This super easy and refreshing watermelon muffins uses ingredients most commonly found in our kitchen pantry which we regularly use in baking. Let’s go through briefly the ingredients that goes inside the muffins.

● Whole Wheat Flour – For a healthier version used whole wheat flour.

● Watermelon – Used fresh sweet watermelon. Riped watermelon are best for this recipe which adds sweetness, freshness and colour.

● Chocolate Chips – Semi-sweet standard sized chocolate chips is used.

● Cane Sugar – Cane sugar yields soft muffins and adds incredible flavor and texture to the muffins. It’s a healthier option too.

● Milk – Used whole milk. Recommend to use whole milk for extra richness, taste and texture.

● Oil – I have used sunflower oil. You can use any flavorless oil. I prefer using oil than butter for a soft and moist outcome.

● Leavening agents – Both baking powder & baking soda is used in the recipe to give it the perfect amount of lift.

● Vinegar – Vinegar plays a huge role in rising. The reaction of vinegar with the baking soda release carbon dioxide, which helps the cake rise as they bake.

● French Vanilla Essence – This is amazing flavor from Ossoro. You need to try this one. I’ll add a link below from where you can buy, if you buy from one of our links, we may earn a commission.

● Salt – A dash of salt is always good in baked goodies. The salt helps to balance out the sweetness too.

HOW TO MAKE WATERMELON MUFFINS

This is a easiest muffin recipe without using stand mixer or any fancy equipments. We make the batter using one bowl and a spatula. We would just need a mixie or blender to make the watermelon pulp or puree. Do watch the video tutorial below on how to make this soft, spongy and moist watermelon muffins. You will be surprised to see how easy it is to make at the comfort of your home.

● Deseed the watermelon and chopped them into pieces. Blend them into a pulp using a mixie or blender.
● In the mixing bowl mix together watermelon pulp, cane sugar, oil, essence, milk and vinegar.
● Sift together dry ingredients: flour, salt, baking powder and baking soda into the wet ingredients and make a lumps free batter.
● Stir in flour coated chocolate chips and give a quick mix.
● Pour the batter into lined muffin tray.
● Top up with chocolate chips and bake.

You can use this batter to bake tea cake or layer cake in any shape pan. This recipe can be used to make cupcakes too. You can frost it with your favourite frostings like whipping cream, cream cheese, butter cream or chocolate ganache.

To make tea cake or layer cake, line a cake tin with parchment paper or just grease it with oil or butter. Pour the batter into the prepared tin and bake for 30-35 minutes or until a skewer inserted comes out clean.

I made a simple recipe video of incredibly soft and moist watermelon muffins for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

WATERMELON MUFFINS VIDEO TUTORIAL

VARIATIONS

● The other way to use watermelon in this recipe is – In a pan add the watermelon peices and cook over low-medium heat till the moisture is absorb completely and watermelon peices turns soft. Grind or blend them into a puree and use. You need to either increase the watermelon peices or use the same amount as mentioned in the recipe and increase the milk in the recipe to adjust the batter consistency. I would suggest to use 2-2½ cup watermelon peices if using this method, that would add more watermelon flavor to the muffins.
● If you want more nutty taste and texture, add nut sof your choice in the batter once the batter is ready. Lightly coat the nuts with flour and just throw in along with the chocolate chips and give a quick gentle mix.
● You can either use nuts or chocolate chips or a mixture of both.
● Use nut of your choice like pecans, walnuts, almonds, cashewnuts etc. You can also use mixed nuts as per your palate preference.
● You can also make a simple watermelon muffins by just omitting the chocolate chips.

SUBSTITUTIONS:

● Whole wheat flour can be substituted with all purpose flour (maida) or you can use 50-50 of both.
● You can use white sugar, brown sugar or jaggery instead of cane sugar.
● You may use butter instead of oil or any flavorless oil will work.
● To make it vegan use dairy free milk like almond milk or just water. You can also omit the milk and completely use watermelon puree or juice.
● You may make this cake with egg. Use 2 eggs and omit the milk, baking soda and vinegar from the recipe.
● French vanilla essence can be substituted with regular vanilla essence or extract.

MAKE IT VEGAN

This cake is easily adapted to vegan. Simply omit the milk and replace the milk with watermelon pulp or juice.

FEW MUFFINS, CUPCAKES AND MUG CAKE YOU WOULD LOVE

● Banana Chocolate Chips Mug Cake
● Choco Lava Mug Cake
● Eggless Vanilla Muffins
● Banana Chocolate Chip Muffins
● Double Chocolate Muffins
● Chocolate Banana Muffins
● Chocolate Chunk Muffins
● Chocolate Caramel Cupcakes

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Hope you are excited to try this recipe. Please do share your thoughts about the recipe with me here, I would love to read it.

Let’s get started with the recipe. Please watch he video tutorial and also read the recipe notes given below.

Preparation time: 15 minutes
Cooking time: 20-35 minutes
Yields: 10-12

1 cup = 240 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml

Ingredients to make watermelon muffins

1 cup whole wheat flour
1½ cup watermelon chopped
50 ml whole milk
1 tbsp vinegar
¼ cup (60 ml) oil
⅓ cup (80 ml) cane sugar/white sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup chocolate chips + 2 tbsp for topping
½ tsp vanilla essence

Step by step pictorial instructions to make watermelon muffins:

Preheat oven at 180° C for 10 minutes. Line the muffin tray with liners or simply grease it with oil or butter.

In a bowl add the chopped watermelon and blend it until pulpy. You can use a mixie but we dont want to blend the watermelon completely. Keep it pulpy.

Add sugar, oil, milk, vinegar and mix until well combined.

Sieve in the flour, baking powder, baking soda, salt into the wet ingredients. Fold the mixture and make a batter.

Coat the chocolate chips in little flour. Stir in the chocolate chips into the batter and give a quick gentle mix.

Scoop the batter into the prepared muffin tray till ¾th of the cavity. Tap the muffin tray for 3-4 times to release any air bubbles inside. Garnish with some chocolate chips.

Bake the muffins at preheated oven @180° C for 20-25 minutes or until a skewer or toothpick inserted comes out clean.

Remove from oven and allow to rest for 5-10 minutes. Transfer to cooling rack and allow to cool down completely and serve. Enjoy!

NOTES:

● Always preheat oven before starting to bake.
● All ingredients should be at room temperature.
● Always sieve the flour atleast twice.
● Whole wheat flour can be substituted with all purpose flour or can bake with 50-50 of both.
● Cane sugar can be substituted with regular refined sugar, jaggery or brown sugar. You can increase the sugar to ½ cup if your watermelon is very sweet.
● Try using riped sweet watermelon.
● You can add nuts of your choice too.
● Oil can be substituted with butter.
● Use whole milk for extra richness, taste and texture.
● Vinegar can be substituted with lemon juice.
● To make with egg, use 2 eggs and omit the milk, baking soda and vinegar.
● Every oven reacts differently so baking time may vary.
● Bake with both the filaments (rods) on.
● You can make plain watermelon muffins by omitting the chocolate chips.
● You can make tea cake, layer cake or cupcakes with this recipe and frost it with your favourite frosting like whipped cream, cream cheese, butter cream or chocolate ganache.

Well, if you make this watermelon muffins, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

Curated Cart Premium 6 Cup Muffin Tray with 100 Muffin Liners, Baking Mould Made of Carbon Steel (Black) can be Used in Microwave or OTG, Easy to Clean

Bulfyss Small Mini Outperform Aluminium Nonstick 12-Slot Cup Midi Shape Muffin, Cupcake Mould (Small Size)

Arabs Reusable Silicone 12 Pieces Round Moulds for Muffins/Cupcake/Jelly/Cake

Ossoro French Vanilla Flavour, 30 ml

Organic Nature Premium Dark Chocolate Chips (Chocochips) (for Baking and Garnishing Cakes ,Cookies) (200 Gram)

OMORTEX Women’s First Choice 10 Pcs Color Measuring Cups and Spoon Set

Borosil DIGIPRO 38L, Digital OTG, with Motorised Rotisserie and Convection, 1500W, 4 Stage Heat Selection, Black

(Renewed) Bajaj Majesty 4500 Tmcss 45-litre Oven Toaster Grill (Silver)

Pixel Home Micro Check Cotton Oven Mitten with Pot Holder (Red & Black)

Combo of Plastic Microwave Safe Mixing Bowl with Stainless Steel Whisker Egg Beater Latte Maker for Baking, Mixing, Whisking, Beating, Stirring & Blending by Homeleven

Royals® Nonstick Wire Cookie Cooling Rack for Baking Oven Safe Steel

BICHI Electronic Digital Kitchen Scale, Kitchen Scale Digital Multipurpose, Weight Machines for Kitchen, Weight Machine, Weight Scale Kitchen, Kitchen Weight Machine, Kitchen Weighing Scale Digital SF 400

Orpat HHB-100E WOB 250-Watt Hand Blender (White)

Eggless banana nut muffins are soft and spongy muffins which are not overly sweet. It is quick and easy to make with simple pantry staples. These fluffy eggless banana muffins are a delicious way to use overripe bananas. It’s an egg-free version so everybody can devour it.

We make these often and they turned out amazing every time. Super moist and fluffy. The sweetness is perfect, not too sweet just the way we like it. This is the perfect muffin recipe, believe me you are not going to regret trying it.

Our favourite way to use up over ripe bananas so they never end up into the bin. This incredibly easy banana muffins is super moist, soft and spongy. It makes a great breakfast on-the-go or a tea snack and perfect for kids tiffin box and anytime quick snacking.

This banana nut muffins recipe is super simple, easy and fuss-free. It doesn’t require any fancy equipment. Just a bowl and a wired whisk does the work. The batter takes less than 15 minutes to put together and gets perfectly baked in 20 to 25 minutes. The end result is delicious banana nut muffins that’s so tender, moist and aromatic. You just can’t stop with one!

WHY YOU’LL LOVE THESE BANANA NUT MUFFINS

TASTE: Loaded with banana flavor and the perfect amount of sweetness.
TEXTURE: Perfectly spongy, moist, and tender with a delicious crunch from the nuts in every bite.
EASE: Ridiculously easy to make. No fancy equipment, just a bowl and a wired whisk or spatula.
DURATION: Super quick to prepare. The batter is ready in under 15 minutes and the muffins are perfectly baked under 25 minutes.
CONCLUSION: Everyone loves these muffins.
Would I make this again? Absolutely, these banana nut muffins are perfect for any occasion. I make both egg and eggless versions. Both turn out so well every time.

INGREDIENTS TO MAKE EGGLESS BANANA NUT MUFFINS:

It is a very basic banana muffins recipe. It uses basic pantry ingredients. This section explains what all ingredients are used in making eggless banana nut muffins, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

● WHOLE WHEAT FLOUR: For a healthier version used whole wheat flour. You may use all purpose flour or 50:50 ratio.

● BANANA: Used over ripe bananas. Over ripe bananas are best for baking cakes, cookies or bread.

● SUGAR: The recipe uses regular white sugar. You may use brown sugar for a healthier option too.

● MILK: Used whole milk. Recommend to use whole milk for extra richness, taste and texture.

● BUTTER: I have used salted melted butter. You can use refined sunflower oil or vegetable oil or any neutral flavour oil. Using a combination of oil and butter also gives an awesome outcome, soft and moist.

● LEAVENING AGENTS (BAKING POWDER & BAKING SODA): There’s a combination of baking powder and baking soda in this banana nut muffins to give it the perfect amount of lift.

● VINEGAR: Vinegar plays a huge role in rising. The reaction of vinegar with the baking soda releases carbon dioxide, which helps cakes rise as they bake.

● ESSENCE: I used vanilla essence.

● SALT: A dash of salt is always good in baked goodies. The salt helps to balance out the sweetness too.

● NUTS: Topped with mixed nuts. I used chopped almond, cashew nut, walnut and pistachio. Since it is a banana nut muffins recipe nuts are added, but you can omit them to make plain banana muffins.

HOW TO MAKE EGGLESS BANANA NUT MUFFINS:

This is the easiest banana nut muffins recipe without using stand mixer or any fancy equipments. We make the batter using one bowl and a wired whisk. You will be surprised to see how easy it is to make at the comfort of your home.

* In the mixing bowl mix together mash banana, sugar, milk, butter, vinegar and vanilla essence.
* Sift together dry ingredients: flour, salt, baking powder, baking soda into the wet ingredients and make a lumps free batter.
* Dust the nuts with little flour and stir onto the batter (reserve some for topping).
* Transfer to line muffin cups or tray.
* Top up with chopped nuts and bake.

Try out this super easy and moist banana nut muffins at the comfort of your home and I’m sure everyone will love it as much as we do! Do share your thoughts about the recipe with me here. Please do read the recipe notes given below for tips and tricks to make the very best banana nut muffins. So let’s get started with the recipe.

VARIATIONS AND SUBSTITUTIONS IN EGGLESS BANANA NUT MUFFINS

VARIATIONS:

● If you want you can use both dry fruits and nuts. 
● Instead of mixed nuts, you may use pecans or walnuts or a mixture of both.
● You may also replace the nut with chocolate chunks or chocolate chips to make it banana chocolate chips muffins.

SUBSTITUTION:

* Whole wheat flour can be substituted with all purpose flour (maida) or you can use 50-50 ratio of both.
* You can use brown sugar instead of white sugar.
* You may also use other healthier sweeteners are jaggery, cane sugar, honey etc.
* You may use oil instead of butter or any flavorless oil will work.
* To make it vegan use dairy free milk like almond milk or just even water for the liquid.
* You may make this muffins with egg. Use 2 eggs and omit the baking soda and vinegar and use the quantity of milk as required.
* You can put this batter into cake tins and make banana nut cake.

To make a cake, line a cake tin with paper liners or just grease it with oil or butter and pour the batter onto the prepared cake tin and bake for 30 to 35 minutes or until a toothpick inserted comes out clean.

HOW TO MAKE EGGLESS BANANA NUT MUFFINS

This section shows how to make eggless banana nut muffins with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this Eggless Banana Nut Muffins recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Eggless Banana Nut Muffins Video Tutorial

https://youtu.be/TS1XTc1GiVo?si=0QHz5IiVfxBqZTE6

Step by step pictorial instructions to make banana nut muffins:

Line muffin cups or tray with liners or simply grease them with oil or butter. Preheat oven @180° C for 10 minutes.

Peel the ripe bananas and mash them with a fork or a food processor.

In a mixing bowl add the mash banana, sugar, milk, vanilla essence and mix well until combine.

Seive in the flour, baking powder, baking soda and salt.

Gently fold the wet and dry ingredients to make a smooth batter without lumps. Do not overmix the batter.

Add in the vinegar and mix.

Dust the nuts with flour to prevent from sinking at the bottom. Add in the nuts to the batter and give a quick mix. (Reserve some for topping)

Pour the batter into the prepared  muffin cups or tray till ¾ of the cavity..

Tap the pan on the surface for couple of times to release any air bubbles inside. Now sprinkle the chopped nut on the top.

Bake at a preheated oven @180° C with both rods switched on for 20 to 25 minutes or until a toothpick or skewer inserted comes out clean.

Remove from the oven and let the it stand in the pan for about 5 minutes.

Transfer the muffins onto a cooling rack and let it cool down completely.

Serve it as a snack with two/coffee. It’s perfect for kids tiffin box too.

NOTES:

* Always preheat oven before starting to bake.
* All ingredients should be at room temperature.
* Whole wheat flour can be substituted with all purpose flour or can bake with 50-50 of both.
* White sugar can be substituted with brown sugar or cane sugar for healthier version.
* If you like more sweeter muffins, increase the sugar quantity.
* Oil can be substituted with butter.
* Use whole milk for extra richness, taste and texture.
* Vinegar can be substituted with lemon juice.
* Every oven reacts differently so baking time may vary.
* Both rods to be switch on.
* If you wish to bake with eggs, use 2 eggs and omit the baking soda and adjust the milk and use as required.
* I used mixed nuts, you can use a mixture of nuts and dry fruits as per the availability.

RECIPE CARD

FREQUENTLY ASKED QUESTIONS

WHAT IS THE BEST WAY TO MASH BANANA?
The easiest and fuss-free way to mash banana is using a bowl/plate and a fork. Just peel the bananas, add them in a bowl and mash it with a fork or a potato smasher. Alternatively you can also grind it or blend it using a blender or food processor. But this creates an extra work of washing this equipment after use. It is not necessary to mash the bananas completely smooth, but if you like it completely smooth then use a food processor.

HOW TO STORE THESE BANANA NUT MUFFINS?
Allow the muffins to cool down completely. Place them in an airtight container.

HOW LONG DOES EGGLESS BANANA NUT MUFFINS LAST?
Banana nut muffins can be kept for up to 3-4 days over the counter depending upon the temperature of your place. It will last for up to a week if stored in a refrigerator.

HOW TO FREEZE THESE MUFFINS?
Place the muffins in an airtight freezer safe container or zip-top freezer bag and freeze for up to 3 months. When you’re ready to enjoy, take out the required muffins and allow to thaw in room temperature or microwave it for 30-60 seconds.

CAN I MAKE THESE INTO BANANA NUT CAKE INSTEAD?
Sure! You can use 7 inches cake tin. Bake at a preheated oven at 180° C for 30 to 35 minutes or a tester inserted into the center comes out clean.

WHAT NUTS ARE BEST IN THIS RECIPE?
You can use mixed nuts like I did though it depends upon your palate preference. It’s amazing with pecans or walnuts in these muffins. The texture and flavor of nuts pairs well with the tenderness of the muffins and sweetness of the bananas.

CAN I OMIT THE NUTS?
YES! The recipe will still work even if the nuts are omitted. I make it nut-free sometimes and it just turns out amazing with super soft, moist and scrumptious muffins. You can also replace them with some chocolate chunks or chips to make chocolate chip banana bread.

YOU MIGHT ALSO LIKE

Sweet Lime Cake
Double Chocolate Banana Walnut Cake
Whole Wheat Banana Walnut Cake
Chocolate Fudgy Brownies
Oats Banana Brownies
Blueberry Lemon Bundt Cake
Mango Chocolate Marble Cake
Strawberry Tea Cake
Chocolate Banana Caramel Cake
Mocha Banana Muffins
Banana Raisin Loaf Cake
Pineapple Cake With Whipped Cream
Dutch Truffle Cake
No Oven Coffee Cake
Banana Chocolate Chips Muffins

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this eggless banana nut muffins recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

Eggless Vanilla Muffins are soft, light and fluffy baked treat made without eggs. It can be made easily at home using simple pantry ingredients. They're made without eggs and still turns out light and spongy because of curd. It tastes too good and perfect for mid morning snack or even as an evening snack with a cup of coffee or tea.

These muffins comes out mildly sweet and soft, so it's a good choice even for breakfast. Since there's no butter or eggs used, so it does not feel heavy for breakfast and feels quite light when you have it. Vanilla gives a lovely bakery smell while baking and it feels comforting too. I find it easy to pack in snack box also.

[feast_advanced_jump_to]

About Eggless Vanilla Muffins

Eggless Vanilla Muffins are soft and fluffy small cakes made without eggs, using curd as the main ingredient. It's one of the simplest bakes that can be made with just few pantry things like flour, sugar, oil and curd. The muffins will rise well and stays soft even after cooling down.

The texture of these muffins are soft, and has a bit moist inside not dense. They're not overly sweet so you can enjoy them plain or add something if you like chocolate chips or chopped nuts. Sometimes I even try with orange zest or little cinnamon when I want change in flavour.

Among many eggless bakes I've tried, this is one of the most reliable one. The combo of curd and baking soda gives a nice lift and makes the crumb light and soft. The top don't turn golden much but the inside cooks fully and remains soft.

Eggless Vanilla Muffins Video

I usually bake these on weekends or when I feel like making a small treat without much effort. My daughter enjoys these plain and sometimes I send in her snack box too. It keeps well for 2 days in room temp so I bake a batch and keep for busy mornings.

I loved the texture of the muffins and it stayed soft even for the next 2 days. This is sure one of the easiest and fluffiest muffins that I've baked so far. This tasted just like the bakery muffins both in taste and texture minus the eggy flavor. If you are looking for a easy, quick and soft muffin recipe then this will aptly fit the bill.

Similar Recipes

• Eggless Banana Muffins
• Eggless Wheat Muffins
• Eggless Whole Wheat Jaggery Muffins
• Eggless Carrot Muffins
• Chocolate Chip Muffins

Eggless Vanilla Muffins Ingredients

• Homemade cake flour - I have used this as the base here. It gives a soft and tender feel. If you don't have cake flour, you can make your own batch in just few minutes.
• Sugar - It gives the sweetness to the muffins. I used regular granulated sugar.
• Thick curd - I have used thick curd instead of eggs. It makes the muffins moist and also helps to bind everything. Avoid using thin or sour curd.
• Baking powder - This helps in puffing the muffins. Make sure to use fresh baking powder for good rise.
• Baking soda - It reacts with curd and gives an airy texture. You can test by adding it to curd - if bubbles come, then it's good.
• Cooking oil - I used flavorless oil, it keeps the muffins soft and moist. You can use sunflower or rice bran oil too. Avoid strong smelling oils.
• Vanilla essence - I have used this for flavor. It gives a lovely smell when baking. You can try butterscotch or almond essence too if you like.

Why This Recipe Works

• It's very easy and needs only basic ingredients.
• The muffins has a light, airy and soft texture.
• This recipe requires No eggs or butter.
• The taste is mild and pleasant, perfect for all ages.
• You can easily try different versions with choco chips, nuts or zest.

Similar Recipes

• Vanilla Muffins
• Homemade Cake Flour
• Whole Wheat Vanilla Muffins
• Carrot Muffins
• Whole Wheat Jaggery Muffins

How to make Vanilla Muffins Step by Step

Preparing cake flour

1.First measure 1 cup flour(maida) - 110 grams.

2.Using 1 tablespoon measure scoop out.

3.Level it using a spatula and remove 2 tablespoon flour from it.

4.Now take 2 tablespoon corn flour that is 16 grams. Level and measure.

5.Add 2 tablespoon measured corn flour to the flour. So it is basically removing 2 tablespoon flour and adding 2 tablespoon corn flour to it.

6.Add the cup measure to a sieve.

7.Sieve it well for even mixing.

8.Give a quick mix. Homemade cake flour is ready.

Making Vanilla Muffins

9.To a mixing bowl add ¾ cup yogurt, 1 tablespoon oil and 1 teaspoon vanilla essence.

10.Whisk it well until nicely blended.

11.Add ⅓ cup granulated sugar.

12.Whisk it well until sugar dissolves.

13.Add 2 teaspoon baking powder and 1 teaspoon baking soda.

14.Whisk gently, you can see air bubbles, this shows your baking soda is active.

15.Add 1 cup cake flour.

16.Fold in gently using a spatula until no dry flour is seen.

17.Use an ice cream scoop to scoop and add batter to muffin liners placed on a muffin pan. Fill batter till ¾th of the liner.

18.Bake in preheated oven at 180 DEG C for 2o-25 minutes.

19.Eggless soft vanilla muffins is ready!

Enjoy warm!

Expert Tips

• Mixing - After the flour is added do not fold rigorously, just fold in gently without applying pressure.
• Curd thickness - Make sure to use thick and fresh curd. If it's too watery, the batter will become loose and the muffins won't rise properly.
• Filling the liners - I usually fill only till ¾th of the muffin liner. Because it rises while baking, filling till top will make it overflow.
• Baking time - Try not to open oven door before 20 mins. I always set a timer and check with toothpick after that only.
• Sweetness - These are mildly sweet which I prefer. If you want it bit more sweet, just increase sugar to ½ cup.
• Scooping tip - I use ice cream scooper to fill the liners. It gives same size muffins and bakes evenly.

Serving and Storage

Serve them warm with tea or coffee. This also goes well with milk for kids snack. You can store them in an airtight box at room temp for 2 days. For longer, keep in fridge and just warm it slightly before serving. The softness stays even after storing.

FAQS

1.Can I replace oil with butter?

Yes you can, but the muffins may feel little heavier. Oil keeps it more soft and moist.

2.Can I make this in a cake pan?

Yes, you can use loaf pan or any small cake tin. Just baking time will be more.

3.Can I skip curd?

No, curd is the main ingredient in this recipe. So I would recommend not to skip it.

4.Why my muffins didn't puff up?

Check your baking soda and powder - it should be fresh. Also don't over mix the batter.

5.Can I add choco chips or nuts?

Yes sure. Just fold in about ¼ cup chocolate chips or chopped nuts into the final batter before baking.

If you have any more questions about this Eggless Vanilla Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Eggless Vanilla Muffins Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe Card

The post Eggless Vanilla Muffins Recipe appeared first on Sharmis Passions.

 

If you are looking for the absolutely perfect eggless chocolate muffins recipe with a no-fail guarantee then this is it! I can vouch for these decadent chocolate muffins which are made without any eggs yet turned out super-moist with a melt-in-mouth texture!

Eggless baking was not my forte, but after I found this eggless chocolate muffins recipe on YouTube on this beautiful channel and tried it twice, things have changed for good!

I am seriously amazed how moist and tender these eggless chocolate muffins turned out and with that bitter-sweet taste of dark chocolate, these are real mood-boosters!

If you think that eggless muffins or cakes do not rise enough, this recipe will prove you wrong! These eggless chocolate muffins rose like a dream, making a super-fluffy & beautifully soft internal texture.

Why are these Eggless chocolate muffins special?

Since the time I have started a ‘no-sugar’ (or ‘low-sugar’ to be more realistic!) diet, I have minimized the frequency of baking cakes or any desserts for that matter!

Otherwise how would you be able to resist the home-baked sweets which are just too good to not eat!

But on a fine morning I started craving for something deep dark chocolatey which is not too sweet but has that bakery style texture. And it was too strong a craving!

So I started searching for that dreamy chocolatey bite and these eggless chocolate muffins appeared with all their glory! And it was simply impossible to resist not making them immediately!

After ages I baked these sinfully decadent chocolate muffins which turned out exactly how I desired and relished them with all my soul!

At the same time, I had to remain mindful of my weight loss journey where I have put in a lot of hard work and as you know too much of these can instantly add extra pounds on your scale!

Hence I had to keep a check on my craving for these goodies; so I distributed half of them among my neighbors (hopefully they liked them as much as we did!).

This way I could enjoy my home-baked eggless chocolate muffins without overdoing them way too much! Absolute win-win!

The post Eggless Chocolate Muffins | Sinfully Decadent Dark Chocolate Muffins without Eggs first appeared on Flavor Quotient.

Eggless banana nut muffins are soft and spongy muffins which are not overly sweet. It is quick and easy to make with simple pantry staples. These fluffy eggless banana muffins are a delicious way to use overripe bananas. It’s an egg-free version so everybody can devour it.

We make these often and they turned out amazing every time. Super moist and fluffy. The sweetness is perfect, not too sweet just the way we like it. This is the perfect muffin recipe, believe me you are not going to regret trying it.

Our favourite way to use up over ripe bananas so they never end up into the bin. This incredibly easy banana muffins is super moist, soft and spongy. It makes a great breakfast on-the-go or a tea snack and perfect for kids tiffin box and anytime quick snacking.

This banana nut muffins recipe is super simple, easy and fuss-free. It doesn’t require any fancy equipment. Just a bowl and a wired whisk does the work. The batter takes less than 15 minutes to put together and gets perfectly baked in 20 to 25 minutes. The end result is delicious banana nut muffins that’s so tender, moist and aromatic. You just can’t stop with one!

WHY YOU’LL LOVE THESE BANANA NUT MUFFINS

TASTE: Loaded with banana flavor and the perfect amount of sweetness.
TEXTURE: Perfectly spongy, moist, and tender with a delicious crunch from the nuts in every bite.
EASE: Ridiculously easy to make. No fancy equipment, just a bowl and a wired whisk or spatula.
DURATION: Super quick to prepare. The batter is ready in under 15 minutes and the muffins are perfectly baked under 25 minutes.
CONCLUSION: Everyone loves these muffins.
Would I make this again? Absolutely, these banana nut muffins are perfect for any occasion. I make both egg and eggless versions. Both turn out so well every time.

INGREDIENTS TO MAKE EGGLESS BANANA NUT MUFFINS:

It is a very basic banana muffins recipe. It uses basic pantry ingredients. This section explains what all ingredients are used in making eggless banana nut muffins, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

● WHOLE WHEAT FLOUR: For a healthier version used whole wheat flour. You may use all purpose flour or 50:50 ratio.

● BANANA: Used over ripe bananas. Over ripe bananas are best for baking cakes, cookies or bread.

● SUGAR: The recipe uses regular white sugar. You may use brown sugar for a healthier option too.

● MILK: Used whole milk. Recommend to use whole milk for extra richness, taste and texture.

● BUTTER: I have used salted melted butter. You can use refined sunflower oil or vegetable oil or any neutral flavour oil. Using a combination of oil and butter also gives an awesome outcome, soft and moist.

● LEAVENING AGENTS (BAKING POWDER & BAKING SODA): There’s a combination of baking powder and baking soda in this banana nut muffins to give it the perfect amount of lift.

● VINEGAR: Vinegar plays a huge role in rising. The reaction of vinegar with the baking soda releases carbon dioxide, which helps cakes rise as they bake.

● ESSENCE: I used vanilla essence.

● SALT: A dash of salt is always good in baked goodies. The salt helps to balance out the sweetness too.

● NUTS: Topped with mixed nuts. I used chopped almond, cashew nut, walnut and pistachio. Since it is a banana nut muffins recipe nuts are added, but you can omit them to make plain banana muffins.

HOW TO MAKE EGGLESS BANANA NUT MUFFINS:

This is the easiest banana nut muffins recipe without using stand mixer or any fancy equipments. We make the batter using one bowl and a wired whisk. You will be surprised to see how easy it is to make at the comfort of your home.

* In the mixing bowl mix together mash banana, sugar, milk, butter, vinegar and vanilla essence.
* Sift together dry ingredients: flour, salt, baking powder, baking soda into the wet ingredients and make a lumps free batter.
* Dust the nuts with little flour and stir onto the batter (reserve some for topping).
* Transfer to line muffin cups or tray.
* Top up with chopped nuts and bake.

Try out this super easy and moist banana nut muffins at the comfort of your home and I’m sure everyone will love it as much as we do! Do share your thoughts about the recipe with me here. Please do read the recipe notes given below for tips and tricks to make the very best banana nut muffins. So let’s get started with the recipe.

VARIATIONS AND SUBSTITUTIONS IN EGGLESS BANANA NUT MUFFINS

VARIATIONS:

● If you want you can use both dry fruits and nuts. 
● Instead of mixed nuts, you may use pecans or walnuts or a mixture of both.
● You may also replace the nut with chocolate chunks or chocolate chips to make it banana chocolate chips muffins.

SUBSTITUTION:

* Whole wheat flour can be substituted with all purpose flour (maida) or you can use 50-50 ratio of both.
* You can use brown sugar instead of white sugar.
* You may also use other healthier sweeteners are jaggery, cane sugar, honey etc.
* You may use oil instead of butter or any flavorless oil will work.
* To make it vegan use dairy free milk like almond milk or just even water for the liquid.
* You may make this muffins with egg. Use 2 eggs and omit the baking soda and vinegar and use the quantity of milk as required.
* You can put this batter into cake tins and make banana nut cake.

To make a cake, line a cake tin with paper liners or just grease it with oil or butter and pour the batter onto the prepared cake tin and bake for 30 to 35 minutes or until a toothpick inserted comes out clean.

HOW TO MAKE EGGLESS BANANA NUT MUFFINS

This section shows how to make eggless banana nut muffins with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this Eggless Banana Nut Muffins recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Eggless Banana Nut Muffins Video Tutorial

https://youtu.be/TS1XTc1GiVo?si=0QHz5IiVfxBqZTE6

Step by step pictorial instructions to make banana nut muffins:

Line muffin cups or tray with liners or simply grease them with oil or butter. Preheat oven @180° C for 10 minutes.

Peel the ripe bananas and mash them with a fork or a food processor.

In a mixing bowl add the mash banana, sugar, milk, vanilla essence and mix well until combine.

Seive in the flour, baking powder, baking soda and salt.

Gently fold the wet and dry ingredients to make a smooth batter without lumps. Do not overmix the batter.

Add in the vinegar and mix.

Dust the nuts with flour to prevent from sinking at the bottom. Add in the nuts to the batter and give a quick mix. (Reserve some for topping)

Pour the batter into the prepared  muffin cups or tray till ¾ of the cavity..

Tap the pan on the surface for couple of times to release any air bubbles inside. Now sprinkle the chopped nut on the top.

Bake at a preheated oven @180° C with both rods switched on for 20 to 25 minutes or until a toothpick or skewer inserted comes out clean.

Remove from the oven and let the it stand in the pan for about 5 minutes.

Transfer the muffins onto a cooling rack and let it cool down completely.

Serve it as a snack with two/coffee. It’s perfect for kids tiffin box too.

NOTES:

* Always preheat oven before starting to bake.
* All ingredients should be at room temperature.
* Whole wheat flour can be substituted with all purpose flour or can bake with 50-50 of both.
* White sugar can be substituted with brown sugar or cane sugar for healthier version.
* If you like more sweeter muffins, increase the sugar quantity.
* Oil can be substituted with butter.
* Use whole milk for extra richness, taste and texture.
* Vinegar can be substituted with lemon juice.
* Every oven reacts differently so baking time may vary.
* Both rods to be switch on.
* If you wish to bake with eggs, use 2 eggs and omit the baking soda and adjust the milk and use as required.
* I used mixed nuts, you can use a mixture of nuts and dry fruits as per the availability.

RECIPE CARD

FREQUENTLY ASKED QUESTIONS

WHAT IS THE BEST WAY TO MASH BANANA?
The easiest and fuss-free way to mash banana is using a bowl/plate and a fork. Just peel the bananas, add them in a bowl and mash it with a fork or a potato smasher. Alternatively you can also grind it or blend it using a blender or food processor. But this creates an extra work of washing this equipment after use. It is not necessary to mash the bananas completely smooth, but if you like it completely smooth then use a food processor.

HOW TO STORE THESE BANANA NUT MUFFINS?
Allow the muffins to cool down completely. Place them in an airtight container.

HOW LONG DOES EGGLESS BANANA NUT MUFFINS LAST?
Banana nut muffins can be kept for up to 3-4 days over the counter depending upon the temperature of your place. It will last for up to a week if stored in a refrigerator.

HOW TO FREEZE THESE MUFFINS?
Place the muffins in an airtight freezer safe container or zip-top freezer bag and freeze for up to 3 months. When you’re ready to enjoy, take out the required muffins and allow to thaw in room temperature or microwave it for 30-60 seconds.

CAN I MAKE THESE INTO BANANA NUT CAKE INSTEAD?
Sure! You can use 7 inches cake tin. Bake at a preheated oven at 180° C for 30 to 35 minutes or a tester inserted into the center comes out clean.

WHAT NUTS ARE BEST IN THIS RECIPE?
You can use mixed nuts like I did though it depends upon your palate preference. It’s amazing with pecans or walnuts in these muffins. The texture and flavor of nuts pairs well with the tenderness of the muffins and sweetness of the bananas.

CAN I OMIT THE NUTS?
YES! The recipe will still work even if the nuts are omitted. I make it nut-free sometimes and it just turns out amazing with super soft, moist and scrumptious muffins. You can also replace them with some chocolate chunks or chips to make chocolate chip banana bread.

YOU MIGHT ALSO LIKE

Sweet Lime Cake
Double Chocolate Banana Walnut Cake
Whole Wheat Banana Walnut Cake
Chocolate Fudgy Brownies
Oats Banana Brownies
Blueberry Lemon Bundt Cake
Mango Chocolate Marble Cake
Strawberry Tea Cake
Chocolate Banana Caramel Cake
Mocha Banana Muffins
Banana Raisin Loaf Cake
Pineapple Cake With Whipped Cream
Dutch Truffle Cake
No Oven Coffee Cake
Banana Chocolate Chips Muffins

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this eggless banana nut muffins recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

Makes 6 mini cheesecakes Ingredients: Crust 9 Oreo or bourbon cream cookies 1 teaspoon butter, cold, cut into cubes Filling 1 (8 ounce) package of cream cheese 1 Tablespoon Greek yogurt 1/3 cup icing sugar 1 egg 1 teaspoon vanilla extract Topping 3 figs, fresh and ripe, sliced 3 Tbsp organic honey 6 Cupcake paper liners Directions: Preheat oven to 350 degrees F (175