Eggless Banana Wheat Muffins

I love Baking! The pleasure of baking your own goodies gives you so much happiness not to mention the aroma that spreads in your home.. All equipped with most of the baking accessories now, the only thing i wanted was a muffin pan… Those cute little home baked muffins i see in different sites always makes my heart long for some of my own.. So this time when we went shopping, i found this perfect muffin pan and was waiting to try it..

I also had these leftover bananas which were getting slightly over ripe and i wanted to finish them off..This gave me an idea of banana muffins..But i did not want to use maida or sugar in it and also had to be eggless ..When i googled i found some have used wheat flour but with sugar and eggs..So after hours of hunting,i found i could use jaggery along with wheat flour in muffins.. I added bananas too and completely skipped eggs…

I was so scared of how it would turn out..But after 15 minutes of baking, we had this wonderful aroma in the house that my husband who was glued to the cricket match had to leave it and come to see what was up.. After waiting patiently for 25 minutes, we let it cool  and enjoyed it to our hearts content.. It was so soft and moist that i was drooling for more even though i was full.. The little bites of banana make it even more yummy to eat..

These cute little muffins are very healthy as they have the goodness of wheat flour,jaggery,bananas,milk and yogurt.. Enjoy them with your beloved guilt free and keep longing for more!

Health Benefits of Banana: Cardiovascular protection from Potassium and Fiber, Soothing Protection from Ulcers, Contains Pectin which helps ease constipation, Protects Eyesight, Good for the bones,Promotes Kidney Health and also a great source of calories for weight watchers..


4 Small Bananas (I used the Indian ones because they are sweeter..You can use 3 of the Dole Bananas too)
2 Cups Whole wheat flour/Atta
1 Cup Milk
1/2 Cup Yogurt/Curd
1/4 Cup Oil (Olive/Canola)
1 Block Jaggery
1/2 tsp Baking Powder (I used Foster Clarks)
(I did not use baking soda because i have not got it here..You can add 1/4 tsp of it if you have along with the baking powder..but even without it, my muffins raised well and were soft..)

1. Mash the bananas with hands or with a fork in a bowl..

2. Keep the block of jaggery for melting with little water..

3. Add milk and yogurt to the bananas and mix well..

4. Add oil and mix well…

5. Add the melted (sieved) jaggery to it and mix well..
6. Sift the wheat flour along with the baking powder in another bowl.. Fold it into the above mixture..The batter should be thick but such that it can be poured easily onto the tray..

7.Preheat the oven at 180 C for 10 minutes..
8.Meanwhile place the cup cake liners into the muffin tray and pour in the batter into each holes..
Note: I forgot to buy the liners in my excitement.. So i have used the baking parchment cut in squares..This works well too… It is better to use either of the two to avoid cleaning the messy pan later..Alternatively you could also grease the holes with some oil..

9. Bake it at 180 C for 25 – 30 minutes in the middle rack..
Note: I took the tray out at 25 minutes when i saw them browning at the edges..I poked the center one to see if it was cooked..You could also keep for 5 minutes more if you want a slightly browned crust…

10.Allow it to cool for around 10 minutes..

11.Remove the muffins from the parchments..
Enjoy the cute little muffins with your beloved!

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!

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