Eggless Banana Nut Morning Muffins | Breakfast muffins

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Deciding what goes onto our breakfast plate is something I detest. Is it only me or is it all working women out there???
Its usually oatmeal or cereal or toast but at times I even hate the thought of having oatmeal for morning breakfast. Dosas, idlis, upmas, khichidis, etc., are way out of my league. After preparing lunch for our dabbas, sweating in the kitchen to make dosas and then a chutney for the side freaks me out... seriously. And so it has been decided between us that the huss takes care of morning breakfast and me what goes into the lunch dabba. And its oatmeal always... gggrrrr...

I love having toast for my morning breakfast but these days I need variety in them too. A simple french toast or a nutella caramelised sandwich sounds better than bread and jam. Don't you think so. And even if its bread and jam, I need it to be toasted with some butter or ghee. Oh c***, thanks to me and my blogging self, the foodie in me has evolved.. Evolved to someone who needs a breakfast which looks and tastes classy.

I am totally obsessed with bananas. Love them to the core. And now am obsessed with banana bakes. I am always in the search of recipes which call for baking with banana. Its just that I love the flavor of banana in a baked goodie. Banana combined with the nuttiness that wheat flour imparts to a bake is my latest obsession.
I baked these when the thought of having another breakfast of oatmeal smacked me on the face and I saw my fruit basket filled with overly ripe bananas. In the next 2 mins, there I was in the kitchen to make these beauties for our next day breakfast. I call these morning / breakfast muffins as I used only 2 tbsp of sugar. Also my bananas were overly ripe and were sweet on their own. So 2 tbsp seemed fine for us. But if your bananas are not ripe enough or u are a sweet-tooth, then increase the sugar.

Makes - 5 medium sized muffins ~*What U Need*~ Ripe bananas - 2 All purpose flour - 1/4 cup Wheat flour - 1/2 cup Demerera Sugar - 2 tbsp Oil - 1/4 cup Walnuts - 1/4 cup, finely chopped Baking powder - 1/2 tsp Baking soda - 1/4 tsp Vanilla essence - 1/2 tsp

How I Made it:
Preheat oven to 180C. Blend the banana with demerera sugar. Add oil, vanilla essence, and mix well till smooth.

In a mixing bowl, add all purpose flour, wheat flour, baking powder, baking soda and mix well.

Add banana mixture to this and mix well until no flour streaks are. Reserve 2 tbsp for topping. Line muffin tray with paper liners. Fill with 3/4 full of batter, top with few chopped walnuts and bake it for 20-25 mins or until inserted skewer comes out clean. Allow muffins to cool in the pan for 10 minutes before removing them.

Serve toasted with butter for breakfast with some cold milk!!!

** My Notes:
** I used demerera sugar but you can use normal or brown sugar too.
** Since I made these for our morning breakfast, I added only 2 tbsp of sugar but you can use 1/4 cup of sugar too. Also my bananas were too ripe and were sweet on its own.
** I love the nutty flavor that wheat flour gives to baked goodies but you can use refined flour too.

This goes off too Christmas food fair event held at Good food recipes.



So thats it Folks...
With Love,

Signs off!!!

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