Cakes / Pastries / Cookies/ Bread/Muffins. · Kid Friendly Recipes.

Anubhavati – One Lovely Year & Delicious Eggless Nutty Banana Muffins!!!

Yes, it has really been a year today since I began Anubhavati…It has been a wonderful year for me, with another lovely addition in the family, and of course with Anubhavati….There have been countless¬† lessons learnt, friends made and so many wonderful moments enjoyed. It has also opened a whole new world of creativity in cooking, honing my photographic skills, lessons in patience ,perseverance and perfection. I decided to make a simple eggless banana and nut muffin, in an attemt to celebrate the day and a desperate measure to salvage the fast ripening bananas in my pantry.

I had already made an eggless banana cake earlier and this was another method of making them as easy bite sized muffins. I replaced one cup of All Purpose Flour and used Wheat Flour instead. The muffins came out moist and spongy in the inside, yet nutty and crunchy on the outside.


1 cup All Purpose Flour.

1 cup Whole Wheat Flour.

Baking Soda – 1 1/2 Tsp.

Soft Brown Sugar – 1 1/2 cups not levelled. If you are using C&H white sugar, you could slightly lessen the quantity if needed.

2 Bananas pureed in the mixer with 2 tsp of water/milk.

1/2 cup melted margarine.

1 1/2 cups Hot Water.

Handful of Toasted/Raw Walnuts, Almonds.

1 Tsp Banana Essence / Vanilla Essence.


  • Measure out the required dry ingredients – the all purpose flour, wheat flour and baking soda and mix them in a bowl.
  • Preheat the oven to 350F.
  • In a cookie sheet, pop some walnuts and almonds and place them in the oven for 5 minutes to get them well toasted and crunchy. Set aside to cool.
  • Take a mini muffin pan and grease it with baking spray or oil.
  • Start with the wet ingredients¬† – In a mixing bowl, add melted margarine, banana puree, hot water, sugar, and banana/vanilla essence.
  • Mix in slowly to incorporate the ingredients.
  • Add the dry ingredients little by little taking care not to whisk briskly as this might rob the batter of¬† air that is needed to give it sufficient sponginess.
  • Lastly add the toasted nuts and give it a mix.
  • Using a small ladle, dole out equal quantities on to the muffin pans. We do this so we get equal sized muffins.
  • Bake in the oven for around 30 minutes. In certain brands of efficient ovens, the muffins bake in around 25 minutes. Keep a watch with the oven light on.
  • When you get browning on the top, and the time has crossed 25 minutes, keep a close watch and turn off the oven when neeeded.
  • Enjoy delicious Eggless Nutty Banana Muffins.


The muffin pan can be easily replaced with an 8 inch round cake pan to get eggless banana cake.