Eggless Whole Wheat Vegan Banana Muffins!

                  Eggless Whole Wheat Vegan Banana Muffins!

Hi Guys! I always make this recipe with over-ripe bananas, as it adds to the sweetness. This recipe is Whole Wheat, Vegan, Eggless... it's really healthy too! It has a very fine texture, and is really easy to make! I often make these quick Muffins, and the result of this recipe was moist, light and soft. Light and delicious, these Muffins are the best to make, especially when you're on the go! Enjoy these Muffins with Hot Milk, or Lemonade (a recipe I have already posted!) too! The Cinnamon is optional, but I usually add extra for a Banana-Cinnamon delight! So let's get started!!!!!   :)

Serves- 5-12 People 
Preparation Time- 5 minutes 
Cooking Time- 45 minutes 
Total Time- 50 minutes 

Ingredients-

Bananas                   -  4, Medium-Sized (Ripe/Over Ripe)

Whole Wheat Flour -  1 and a 1/2 Cup

Oil                            -  1/2 Cup 

Sugar                        -  1/2 Cup

Vanilla Extract          -  1 Teaspoon (Or 1/2 Teaspoon Vanilla Powder)

Baking Powder         -  1 and 1/2 Teaspoon

Baking Soda             -  1/2 Teaspoon

Cinnamon Powder    -  1/4 Teaspoon (Optional)

Nutmeg Powder        -  1/8 Teaspoon (Optional)

Salt                            -  1 Pinch (Optional)

You can also add Walnuts, Seeds, Chocolate Chips, etc. and any other topping too.

     Instructions-

1. Slice the Bananas and take them with the Sugar in a large mixing bowl.
2. Mash the Bananas well or puree them in a (hand) blender.
3. Now add the Oil, Vanilla Extract, Cinnamon Powder (Optional) and Nutmeg Powder (Optional) to the pureed Bananas and mix well.
4. Sieve in the Whole Wheat Flour, Baking Soda, Baking Powder and Salt, and fold it in (the Banana mixture) really well.
5. The folding step is really important as you want the whole Muffin mixture to be even. 
6. Preheat your oven to 180C. (I used my microwave). 
7. Now add the Seeds, Walnuts, etc. or any desired topping. (Optional).
8. Arrange some Muffin Liners in your Muffin Tray. I use my reusable silicon Muffin Liners instead. (I don't grease them either).
9. Pour in your mixture until it fills 3/4 or 2/3 of your Muffin Liners. Small lumps are okay.
10. Bake for 30-40 minutes, or until the Muffins pass the toothpick test. The timing varies from oven to oven (or microwave to microwave😄).
11. Depending upon the temperature in your oven (/microwave) and the size of your Muffin Tray/Liners, the Muffins might take less or more time.
12. After the Muffins have cooled down, take them out of the Muffin Tray/Liners. Refrigerate if to eat later.
13. Serve Warm. If coconut oil is added to the Muffins, it will solidify when refrigerated. Hence, the Muffins will also become dense if you refrigerate it.
14. So, before serving, just warm up the Muffins and it will have its texture back.
15. ENJOY!!!!!   :)

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