Wow! These Banana Muffins are yummy and my kids love these muffins. I use over ripe bananas for making these muffins. I also make Banana bread and Banana milk shake using the over ripe bananas.
Ingredients:
- 2 cups All- purpose flour
- 1 cup Brown sugar
- ½ tsp. Baking soda
- ½ tsp. Baking powder
- ¼ tsp. salt
- 1 tbsp. flax seed meal (this is an egg substitute)
- ½ cup canola oil/cooking oil
- 1 cup mashed bananas (approximately 3 medium size bananas)
- ¼ tbsp. warm water
- 1 tsp. vanilla extract
- ½ cup chopped walnuts
- ¼ cup chocolate chips
Preparation:
- Pre heat the oven to 350F/180C. Grease the paper cupcake liners and place them in muffin pan.
- Whisk/blend the flax seed meal with warm water and keep it aside.
- Sieve all-purpose flour and mix baking soda, baking powder and salt in large mixing bowl.
- Now blend cooking oil, mashed bananas, flax seed mixture, sugar and vanilla extract in a mixing bowl one at a time.
- Now mix dry ingredients mixture with wet ingredients mixture; blend them until well mixed.
- Now gradually add walnuts and chocolate chips and mix them gently.
- Now scoop 2-3 tbsp. of batter in each muffin cup and bake them for 12-18 minutes. (To check whether it is properly baked or not, you can insert a toothpick in the center of the muffin and the toothpick should come out clean. Nothing should stick to the toothpick. If the batter sticks to the toothpick then bake them for couple of minutes more.
- Once it is properly baked, cool the muffin tray on a cooling rack for at least 10 minutes. Then remove the muffins from the pan and keep it aside to cool down.
- To keep them fresh, store it in an air tight container.
