Fluffy and moist

Eggless Banana Walnut Muffins

E

Ingredients required

There is nothing mysterious about making bread! Practice makes perfect so bake, bake, bake!

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Pre-heat your oven @375 degrees F. (180 degrees C.). Prepare a muffin tin with paper liners (or grease very well with oil or cooking spray if you prefer not to use paper liners). Peel the bananas, take them in a big mixing bowl and mash them with a fork. Now add oil, vanilla extract, and sugar. Mix it very well until sugar dissolves.

– Take a strainer and sift your dry ingredients over a wet ingredient mixture bowl. (You can sift dry ingredients in a separate bowl too). – Add walnuts and mix everything just until the flour disappears and the walnuts are distributed evenly throughout the batter. (DON’T over mix the batter).

– Scoop the muffin batter evenly into the 6 to 7 muffin cups and few chopped walnuts onto the top of each one. – Bake for about 18 to 20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean. Mine were done in 18 minutes. –

– Let the muffins cool in their tins for a few minutes and then shift them to a wire rack to cool completely. – 

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