Watermelon muffins with fresh watermelon are the perfect summer dish which is great to serve as a snack, for tiffin box or have it with your morning or evening tea or coffee. These delicious, soft and moist muffins are sure to be a hit for your kids and even adult will enjoy it as much as the kids.

We’ve been cooking and baking more since we’re spending a lot of time at home now. This has been a great way to spend quality time together. Well, my experiment with food continues and this time it is fresh watermelon in my bakes. Yes! It is watermelon muffins which is eggless and made with whole wheat flour and cane sugar as sweetner. I experimented and it worked! My kiddo is a picky eater but with the first small bite itself he loved it and finished off couple of muffins.

These muffins are made with regular pantry staples that most pantry already have like flour, sugar, baking powder, baking soda, salt, essence and chocolate chips. Since watermelon is in season and I had a whole watermelon in my fridge I decided to experiment something with fresh watermelon. I thought it’s a great idea to make something that reminded of summer since the whether is warm and the heat is scorching higher.

These whole wheat fresh watermelon muffins are something to die for. The combination of sweetness from the chocolate and watermelon worked really well. Watermelons adds colour, freshness and sweetness to the muffins. This is a healthier recipe. I have used whole wheat flour instead of refined flour, fresh watermelon which adds to most of the sweetness in the muffis and cane sugar to add in sweetness to the muffins.

LET’S TALK INGREDIENTS

This super easy and refreshing watermelon muffins uses ingredients most commonly found in our kitchen pantry which we regularly use in baking. Let’s go through briefly the ingredients that goes inside the muffins.

● Whole Wheat Flour – For a healthier version used whole wheat flour.

● Watermelon – Used fresh sweet watermelon. Riped watermelon are best for this recipe which adds sweetness, freshness and colour.

● Chocolate Chips – Semi-sweet standard sized chocolate chips is used.

● Cane Sugar – Cane sugar yields soft muffins and adds incredible flavor and texture to the muffins. It’s a healthier option too.

● Milk – Used whole milk. Recommend to use whole milk for extra richness, taste and texture.

● Oil – I have used sunflower oil. You can use any flavorless oil. I prefer using oil than butter for a soft and moist outcome.

● Leavening agents – Both baking powder & baking soda is used in the recipe to give it the perfect amount of lift.

● Vinegar – Vinegar plays a huge role in rising. The reaction of vinegar with the baking soda release carbon dioxide, which helps the cake rise as they bake.

● French Vanilla Essence – This is amazing flavor from Ossoro. You need to try this one. I’ll add a link below from where you can buy, if you buy from one of our links, we may earn a commission.

● Salt – A dash of salt is always good in baked goodies. The salt helps to balance out the sweetness too.

HOW TO MAKE WATERMELON MUFFINS

This is a easiest muffin recipe without using stand mixer or any fancy equipments. We make the batter using one bowl and a spatula. We would just need a mixie or blender to make the watermelon pulp or puree. Do watch the video tutorial below on how to make this soft, spongy and moist watermelon muffins. You will be surprised to see how easy it is to make at the comfort of your home.

● Deseed the watermelon and chopped them into pieces. Blend them into a pulp using a mixie or blender.
● In the mixing bowl mix together watermelon pulp, cane sugar, oil, essence, milk and vinegar.
● Sift together dry ingredients: flour, salt, baking powder and baking soda into the wet ingredients and make a lumps free batter.
● Stir in flour coated chocolate chips and give a quick mix.
● Pour the batter into lined muffin tray.
● Top up with chocolate chips and bake.

You can use this batter to bake tea cake or layer cake in any shape pan. This recipe can be used to make cupcakes too. You can frost it with your favourite frostings like whipping cream, cream cheese, butter cream or chocolate ganache.

To make tea cake or layer cake, line a cake tin with parchment paper or just grease it with oil or butter. Pour the batter into the prepared tin and bake for 30-35 minutes or until a skewer inserted comes out clean.

I made a simple recipe video of incredibly soft and moist watermelon muffins for my readers which I have shared below. Do watch and please SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

WATERMELON MUFFINS VIDEO TUTORIAL

VARIATIONS

● The other way to use watermelon in this recipe is – In a pan add the watermelon peices and cook over low-medium heat till the moisture is absorb completely and watermelon peices turns soft. Grind or blend them into a puree and use. You need to either increase the watermelon peices or use the same amount as mentioned in the recipe and increase the milk in the recipe to adjust the batter consistency. I would suggest to use 2-2½ cup watermelon peices if using this method, that would add more watermelon flavor to the muffins.
● If you want more nutty taste and texture, add nut sof your choice in the batter once the batter is ready. Lightly coat the nuts with flour and just throw in along with the chocolate chips and give a quick gentle mix.
● You can either use nuts or chocolate chips or a mixture of both.
● Use nut of your choice like pecans, walnuts, almonds, cashewnuts etc. You can also use mixed nuts as per your palate preference.
● You can also make a simple watermelon muffins by just omitting the chocolate chips.

SUBSTITUTIONS:

● Whole wheat flour can be substituted with all purpose flour (maida) or you can use 50-50 of both.
● You can use white sugar, brown sugar or jaggery instead of cane sugar.
● You may use butter instead of oil or any flavorless oil will work.
● To make it vegan use dairy free milk like almond milk or just water. You can also omit the milk and completely use watermelon puree or juice.
● You may make this cake with egg. Use 2 eggs and omit the milk, baking soda and vinegar from the recipe.
● French vanilla essence can be substituted with regular vanilla essence or extract.

MAKE IT VEGAN

This cake is easily adapted to vegan. Simply omit the milk and replace the milk with watermelon pulp or juice.

FEW MUFFINS, CUPCAKES AND MUG CAKE YOU WOULD LOVE

● Banana Chocolate Chips Mug Cake
● Choco Lava Mug Cake
● Eggless Vanilla Muffins
● Banana Chocolate Chip Muffins
● Double Chocolate Muffins
● Chocolate Banana Muffins
● Chocolate Chunk Muffins
● Chocolate Caramel Cupcakes

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Hope you are excited to try this recipe. Please do share your thoughts about the recipe with me here, I would love to read it.

Let’s get started with the recipe. Please watch he video tutorial and also read the recipe notes given below.

Preparation time: 15 minutes
Cooking time: 20-35 minutes
Yields: 10-12

1 cup = 240 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml

Ingredients to make watermelon muffins

1 cup whole wheat flour
1½ cup watermelon chopped
50 ml whole milk
1 tbsp vinegar
¼ cup (60 ml) oil
⅓ cup (80 ml) cane sugar/white sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ cup chocolate chips + 2 tbsp for topping
½ tsp vanilla essence

Step by step pictorial instructions to make watermelon muffins:

Preheat oven at 180° C for 10 minutes. Line the muffin tray with liners or simply grease it with oil or butter.

In a bowl add the chopped watermelon and blend it until pulpy. You can use a mixie but we dont want to blend the watermelon completely. Keep it pulpy.

Add sugar, oil, milk, vinegar and mix until well combined.

Sieve in the flour, baking powder, baking soda, salt into the wet ingredients. Fold the mixture and make a batter.

Coat the chocolate chips in little flour. Stir in the chocolate chips into the batter and give a quick gentle mix.

Scoop the batter into the prepared muffin tray till ¾th of the cavity. Tap the muffin tray for 3-4 times to release any air bubbles inside. Garnish with some chocolate chips.

Bake the muffins at preheated oven @180° C for 20-25 minutes or until a skewer or toothpick inserted comes out clean.

Remove from oven and allow to rest for 5-10 minutes. Transfer to cooling rack and allow to cool down completely and serve. Enjoy!

NOTES:

● Always preheat oven before starting to bake.
● All ingredients should be at room temperature.
● Always sieve the flour atleast twice.
● Whole wheat flour can be substituted with all purpose flour or can bake with 50-50 of both.
● Cane sugar can be substituted with regular refined sugar, jaggery or brown sugar. You can increase the sugar to ½ cup if your watermelon is very sweet.
● Try using riped sweet watermelon.
● You can add nuts of your choice too.
● Oil can be substituted with butter.
● Use whole milk for extra richness, taste and texture.
● Vinegar can be substituted with lemon juice.
● To make with egg, use 2 eggs and omit the milk, baking soda and vinegar.
● Every oven reacts differently so baking time may vary.
● Bake with both the filaments (rods) on.
● You can make plain watermelon muffins by omitting the chocolate chips.
● You can make tea cake, layer cake or cupcakes with this recipe and frost it with your favourite frosting like whipped cream, cream cheese, butter cream or chocolate ganache.

Well, if you make this watermelon muffins, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure:

At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

Please click on the image if you wish to purchase these products from Amazon.

Curated Cart Premium 6 Cup Muffin Tray with 100 Muffin Liners, Baking Mould Made of Carbon Steel (Black) can be Used in Microwave or OTG, Easy to Clean

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Arabs Reusable Silicone 12 Pieces Round Moulds for Muffins/Cupcake/Jelly/Cake

Ossoro French Vanilla Flavour, 30 ml

Organic Nature Premium Dark Chocolate Chips (Chocochips) (for Baking and Garnishing Cakes ,Cookies) (200 Gram)

OMORTEX Women’s First Choice 10 Pcs Color Measuring Cups and Spoon Set

Borosil DIGIPRO 38L, Digital OTG, with Motorised Rotisserie and Convection, 1500W, 4 Stage Heat Selection, Black

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Pixel Home Micro Check Cotton Oven Mitten with Pot Holder (Red & Black)

Combo of Plastic Microwave Safe Mixing Bowl with Stainless Steel Whisker Egg Beater Latte Maker for Baking, Mixing, Whisking, Beating, Stirring & Blending by Homeleven

Royals® Nonstick Wire Cookie Cooling Rack for Baking Oven Safe Steel

BICHI Electronic Digital Kitchen Scale, Kitchen Scale Digital Multipurpose, Weight Machines for Kitchen, Weight Machine, Weight Scale Kitchen, Kitchen Weight Machine, Kitchen Weighing Scale Digital SF 400

Orpat HHB-100E WOB 250-Watt Hand Blender (White)

Eggless banana nut muffins are soft and spongy muffins which are not overly sweet. It is quick and easy to make with simple pantry staples. These fluffy eggless banana muffins are a delicious way to use overripe bananas. It’s an egg-free version so everybody can devour it.

We make these often and they turned out amazing every time. Super moist and fluffy. The sweetness is perfect, not too sweet just the way we like it. This is the perfect muffin recipe, believe me you are not going to regret trying it.

Our favourite way to use up over ripe bananas so they never end up into the bin. This incredibly easy banana muffins is super moist, soft and spongy. It makes a great breakfast on-the-go or a tea snack and perfect for kids tiffin box and anytime quick snacking.

This banana nut muffins recipe is super simple, easy and fuss-free. It doesn’t require any fancy equipment. Just a bowl and a wired whisk does the work. The batter takes less than 15 minutes to put together and gets perfectly baked in 20 to 25 minutes. The end result is delicious banana nut muffins that’s so tender, moist and aromatic. You just can’t stop with one!

WHY YOU’LL LOVE THESE BANANA NUT MUFFINS

TASTE: Loaded with banana flavor and the perfect amount of sweetness.
TEXTURE: Perfectly spongy, moist, and tender with a delicious crunch from the nuts in every bite.
EASE: Ridiculously easy to make. No fancy equipment, just a bowl and a wired whisk or spatula.
DURATION: Super quick to prepare. The batter is ready in under 15 minutes and the muffins are perfectly baked under 25 minutes.
CONCLUSION: Everyone loves these muffins.
Would I make this again? Absolutely, these banana nut muffins are perfect for any occasion. I make both egg and eggless versions. Both turn out so well every time.

INGREDIENTS TO MAKE EGGLESS BANANA NUT MUFFINS:

It is a very basic banana muffins recipe. It uses basic pantry ingredients. This section explains what all ingredients are used in making eggless banana nut muffins, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

● WHOLE WHEAT FLOUR: For a healthier version used whole wheat flour. You may use all purpose flour or 50:50 ratio.

● BANANA: Used over ripe bananas. Over ripe bananas are best for baking cakes, cookies or bread.

● SUGAR: The recipe uses regular white sugar. You may use brown sugar for a healthier option too.

● MILK: Used whole milk. Recommend to use whole milk for extra richness, taste and texture.

● BUTTER: I have used salted melted butter. You can use refined sunflower oil or vegetable oil or any neutral flavour oil. Using a combination of oil and butter also gives an awesome outcome, soft and moist.

● LEAVENING AGENTS (BAKING POWDER & BAKING SODA): There’s a combination of baking powder and baking soda in this banana nut muffins to give it the perfect amount of lift.

● VINEGAR: Vinegar plays a huge role in rising. The reaction of vinegar with the baking soda releases carbon dioxide, which helps cakes rise as they bake.

● ESSENCE: I used vanilla essence.

● SALT: A dash of salt is always good in baked goodies. The salt helps to balance out the sweetness too.

● NUTS: Topped with mixed nuts. I used chopped almond, cashew nut, walnut and pistachio. Since it is a banana nut muffins recipe nuts are added, but you can omit them to make plain banana muffins.

HOW TO MAKE EGGLESS BANANA NUT MUFFINS:

This is the easiest banana nut muffins recipe without using stand mixer or any fancy equipments. We make the batter using one bowl and a wired whisk. You will be surprised to see how easy it is to make at the comfort of your home.

* In the mixing bowl mix together mash banana, sugar, milk, butter, vinegar and vanilla essence.
* Sift together dry ingredients: flour, salt, baking powder, baking soda into the wet ingredients and make a lumps free batter.
* Dust the nuts with little flour and stir onto the batter (reserve some for topping).
* Transfer to line muffin cups or tray.
* Top up with chopped nuts and bake.

Try out this super easy and moist banana nut muffins at the comfort of your home and I’m sure everyone will love it as much as we do! Do share your thoughts about the recipe with me here. Please do read the recipe notes given below for tips and tricks to make the very best banana nut muffins. So let’s get started with the recipe.

VARIATIONS AND SUBSTITUTIONS IN EGGLESS BANANA NUT MUFFINS

VARIATIONS:

● If you want you can use both dry fruits and nuts. 
● Instead of mixed nuts, you may use pecans or walnuts or a mixture of both.
● You may also replace the nut with chocolate chunks or chocolate chips to make it banana chocolate chips muffins.

SUBSTITUTION:

* Whole wheat flour can be substituted with all purpose flour (maida) or you can use 50-50 ratio of both.
* You can use brown sugar instead of white sugar.
* You may also use other healthier sweeteners are jaggery, cane sugar, honey etc.
* You may use oil instead of butter or any flavorless oil will work.
* To make it vegan use dairy free milk like almond milk or just even water for the liquid.
* You may make this muffins with egg. Use 2 eggs and omit the baking soda and vinegar and use the quantity of milk as required.
* You can put this batter into cake tins and make banana nut cake.

To make a cake, line a cake tin with paper liners or just grease it with oil or butter and pour the batter onto the prepared cake tin and bake for 30 to 35 minutes or until a toothpick inserted comes out clean.

HOW TO MAKE EGGLESS BANANA NUT MUFFINS

This section shows how to make eggless banana nut muffins with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this Eggless Banana Nut Muffins recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Eggless Banana Nut Muffins Video Tutorial

https://youtu.be/TS1XTc1GiVo?si=0QHz5IiVfxBqZTE6

Step by step pictorial instructions to make banana nut muffins:

Line muffin cups or tray with liners or simply grease them with oil or butter. Preheat oven @180° C for 10 minutes.

Peel the ripe bananas and mash them with a fork or a food processor.

In a mixing bowl add the mash banana, sugar, milk, vanilla essence and mix well until combine.

Seive in the flour, baking powder, baking soda and salt.

Gently fold the wet and dry ingredients to make a smooth batter without lumps. Do not overmix the batter.

Add in the vinegar and mix.

Dust the nuts with flour to prevent from sinking at the bottom. Add in the nuts to the batter and give a quick mix. (Reserve some for topping)

Pour the batter into the prepared  muffin cups or tray till ¾ of the cavity..

Tap the pan on the surface for couple of times to release any air bubbles inside. Now sprinkle the chopped nut on the top.

Bake at a preheated oven @180° C with both rods switched on for 20 to 25 minutes or until a toothpick or skewer inserted comes out clean.

Remove from the oven and let the it stand in the pan for about 5 minutes.

Transfer the muffins onto a cooling rack and let it cool down completely.

Serve it as a snack with two/coffee. It’s perfect for kids tiffin box too.

NOTES:

* Always preheat oven before starting to bake.
* All ingredients should be at room temperature.
* Whole wheat flour can be substituted with all purpose flour or can bake with 50-50 of both.
* White sugar can be substituted with brown sugar or cane sugar for healthier version.
* If you like more sweeter muffins, increase the sugar quantity.
* Oil can be substituted with butter.
* Use whole milk for extra richness, taste and texture.
* Vinegar can be substituted with lemon juice.
* Every oven reacts differently so baking time may vary.
* Both rods to be switch on.
* If you wish to bake with eggs, use 2 eggs and omit the baking soda and adjust the milk and use as required.
* I used mixed nuts, you can use a mixture of nuts and dry fruits as per the availability.

RECIPE CARD

FREQUENTLY ASKED QUESTIONS

WHAT IS THE BEST WAY TO MASH BANANA?
The easiest and fuss-free way to mash banana is using a bowl/plate and a fork. Just peel the bananas, add them in a bowl and mash it with a fork or a potato smasher. Alternatively you can also grind it or blend it using a blender or food processor. But this creates an extra work of washing this equipment after use. It is not necessary to mash the bananas completely smooth, but if you like it completely smooth then use a food processor.

HOW TO STORE THESE BANANA NUT MUFFINS?
Allow the muffins to cool down completely. Place them in an airtight container.

HOW LONG DOES EGGLESS BANANA NUT MUFFINS LAST?
Banana nut muffins can be kept for up to 3-4 days over the counter depending upon the temperature of your place. It will last for up to a week if stored in a refrigerator.

HOW TO FREEZE THESE MUFFINS?
Place the muffins in an airtight freezer safe container or zip-top freezer bag and freeze for up to 3 months. When you’re ready to enjoy, take out the required muffins and allow to thaw in room temperature or microwave it for 30-60 seconds.

CAN I MAKE THESE INTO BANANA NUT CAKE INSTEAD?
Sure! You can use 7 inches cake tin. Bake at a preheated oven at 180° C for 30 to 35 minutes or a tester inserted into the center comes out clean.

WHAT NUTS ARE BEST IN THIS RECIPE?
You can use mixed nuts like I did though it depends upon your palate preference. It’s amazing with pecans or walnuts in these muffins. The texture and flavor of nuts pairs well with the tenderness of the muffins and sweetness of the bananas.

CAN I OMIT THE NUTS?
YES! The recipe will still work even if the nuts are omitted. I make it nut-free sometimes and it just turns out amazing with super soft, moist and scrumptious muffins. You can also replace them with some chocolate chunks or chips to make chocolate chip banana bread.

YOU MIGHT ALSO LIKE

Sweet Lime Cake
Double Chocolate Banana Walnut Cake
Whole Wheat Banana Walnut Cake
Chocolate Fudgy Brownies
Oats Banana Brownies
Blueberry Lemon Bundt Cake
Mango Chocolate Marble Cake
Strawberry Tea Cake
Chocolate Banana Caramel Cake
Mocha Banana Muffins
Banana Raisin Loaf Cake
Pineapple Cake With Whipped Cream
Dutch Truffle Cake
No Oven Coffee Cake
Banana Chocolate Chips Muffins

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this eggless banana nut muffins recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

Eggless banana nut muffins are soft and spongy muffins which are not overly sweet. It is quick and easy to make with simple pantry staples. These fluffy eggless banana muffins are a delicious way to use overripe bananas. It’s an egg-free version so everybody can devour it.

We make these often and they turned out amazing every time. Super moist and fluffy. The sweetness is perfect, not too sweet just the way we like it. This is the perfect muffin recipe, believe me you are not going to regret trying it.

Our favourite way to use up over ripe bananas so they never end up into the bin. This incredibly easy banana muffins is super moist, soft and spongy. It makes a great breakfast on-the-go or a tea snack and perfect for kids tiffin box and anytime quick snacking.

This banana nut muffins recipe is super simple, easy and fuss-free. It doesn’t require any fancy equipment. Just a bowl and a wired whisk does the work. The batter takes less than 15 minutes to put together and gets perfectly baked in 20 to 25 minutes. The end result is delicious banana nut muffins that’s so tender, moist and aromatic. You just can’t stop with one!

WHY YOU’LL LOVE THESE BANANA NUT MUFFINS

TASTE: Loaded with banana flavor and the perfect amount of sweetness.
TEXTURE: Perfectly spongy, moist, and tender with a delicious crunch from the nuts in every bite.
EASE: Ridiculously easy to make. No fancy equipment, just a bowl and a wired whisk or spatula.
DURATION: Super quick to prepare. The batter is ready in under 15 minutes and the muffins are perfectly baked under 25 minutes.
CONCLUSION: Everyone loves these muffins.
Would I make this again? Absolutely, these banana nut muffins are perfect for any occasion. I make both egg and eggless versions. Both turn out so well every time.

INGREDIENTS TO MAKE EGGLESS BANANA NUT MUFFINS:

It is a very basic banana muffins recipe. It uses basic pantry ingredients. This section explains what all ingredients are used in making eggless banana nut muffins, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

● WHOLE WHEAT FLOUR: For a healthier version used whole wheat flour. You may use all purpose flour or 50:50 ratio.

● BANANA: Used over ripe bananas. Over ripe bananas are best for baking cakes, cookies or bread.

● SUGAR: The recipe uses regular white sugar. You may use brown sugar for a healthier option too.

● MILK: Used whole milk. Recommend to use whole milk for extra richness, taste and texture.

● BUTTER: I have used salted melted butter. You can use refined sunflower oil or vegetable oil or any neutral flavour oil. Using a combination of oil and butter also gives an awesome outcome, soft and moist.

● LEAVENING AGENTS (BAKING POWDER & BAKING SODA): There’s a combination of baking powder and baking soda in this banana nut muffins to give it the perfect amount of lift.

● VINEGAR: Vinegar plays a huge role in rising. The reaction of vinegar with the baking soda releases carbon dioxide, which helps cakes rise as they bake.

● ESSENCE: I used vanilla essence.

● SALT: A dash of salt is always good in baked goodies. The salt helps to balance out the sweetness too.

● NUTS: Topped with mixed nuts. I used chopped almond, cashew nut, walnut and pistachio. Since it is a banana nut muffins recipe nuts are added, but you can omit them to make plain banana muffins.

HOW TO MAKE EGGLESS BANANA NUT MUFFINS:

This is the easiest banana nut muffins recipe without using stand mixer or any fancy equipments. We make the batter using one bowl and a wired whisk. You will be surprised to see how easy it is to make at the comfort of your home.

* In the mixing bowl mix together mash banana, sugar, milk, butter, vinegar and vanilla essence.
* Sift together dry ingredients: flour, salt, baking powder, baking soda into the wet ingredients and make a lumps free batter.
* Dust the nuts with little flour and stir onto the batter (reserve some for topping).
* Transfer to line muffin cups or tray.
* Top up with chopped nuts and bake.

Try out this super easy and moist banana nut muffins at the comfort of your home and I’m sure everyone will love it as much as we do! Do share your thoughts about the recipe with me here. Please do read the recipe notes given below for tips and tricks to make the very best banana nut muffins. So let’s get started with the recipe.

VARIATIONS AND SUBSTITUTIONS IN EGGLESS BANANA NUT MUFFINS

VARIATIONS:

● If you want you can use both dry fruits and nuts. 
● Instead of mixed nuts, you may use pecans or walnuts or a mixture of both.
● You may also replace the nut with chocolate chunks or chocolate chips to make it banana chocolate chips muffins.

SUBSTITUTION:

* Whole wheat flour can be substituted with all purpose flour (maida) or you can use 50-50 ratio of both.
* You can use brown sugar instead of white sugar.
* You may also use other healthier sweeteners are jaggery, cane sugar, honey etc.
* You may use oil instead of butter or any flavorless oil will work.
* To make it vegan use dairy free milk like almond milk or just even water for the liquid.
* You may make this muffins with egg. Use 2 eggs and omit the baking soda and vinegar and use the quantity of milk as required.
* You can put this batter into cake tins and make banana nut cake.

To make a cake, line a cake tin with paper liners or just grease it with oil or butter and pour the batter onto the prepared cake tin and bake for 30 to 35 minutes or until a toothpick inserted comes out clean.

HOW TO MAKE EGGLESS BANANA NUT MUFFINS

This section shows how to make eggless banana nut muffins with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this Eggless Banana Nut Muffins recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Eggless Banana Nut Muffins Video Tutorial

https://youtu.be/TS1XTc1GiVo?si=0QHz5IiVfxBqZTE6

Step by step pictorial instructions to make banana nut muffins:

Line muffin cups or tray with liners or simply grease them with oil or butter. Preheat oven @180° C for 10 minutes.

Peel the ripe bananas and mash them with a fork or a food processor.

In a mixing bowl add the mash banana, sugar, milk, vanilla essence and mix well until combine.

Seive in the flour, baking powder, baking soda and salt.

Gently fold the wet and dry ingredients to make a smooth batter without lumps. Do not overmix the batter.

Add in the vinegar and mix.

Dust the nuts with flour to prevent from sinking at the bottom. Add in the nuts to the batter and give a quick mix. (Reserve some for topping)

Pour the batter into the prepared  muffin cups or tray till ¾ of the cavity..

Tap the pan on the surface for couple of times to release any air bubbles inside. Now sprinkle the chopped nut on the top.

Bake at a preheated oven @180° C with both rods switched on for 20 to 25 minutes or until a toothpick or skewer inserted comes out clean.

Remove from the oven and let the it stand in the pan for about 5 minutes.

Transfer the muffins onto a cooling rack and let it cool down completely.

Serve it as a snack with two/coffee. It’s perfect for kids tiffin box too.

NOTES:

* Always preheat oven before starting to bake.
* All ingredients should be at room temperature.
* Whole wheat flour can be substituted with all purpose flour or can bake with 50-50 of both.
* White sugar can be substituted with brown sugar or cane sugar for healthier version.
* If you like more sweeter muffins, increase the sugar quantity.
* Oil can be substituted with butter.
* Use whole milk for extra richness, taste and texture.
* Vinegar can be substituted with lemon juice.
* Every oven reacts differently so baking time may vary.
* Both rods to be switch on.
* If you wish to bake with eggs, use 2 eggs and omit the baking soda and adjust the milk and use as required.
* I used mixed nuts, you can use a mixture of nuts and dry fruits as per the availability.

RECIPE CARD

FREQUENTLY ASKED QUESTIONS

WHAT IS THE BEST WAY TO MASH BANANA?
The easiest and fuss-free way to mash banana is using a bowl/plate and a fork. Just peel the bananas, add them in a bowl and mash it with a fork or a potato smasher. Alternatively you can also grind it or blend it using a blender or food processor. But this creates an extra work of washing this equipment after use. It is not necessary to mash the bananas completely smooth, but if you like it completely smooth then use a food processor.

HOW TO STORE THESE BANANA NUT MUFFINS?
Allow the muffins to cool down completely. Place them in an airtight container.

HOW LONG DOES EGGLESS BANANA NUT MUFFINS LAST?
Banana nut muffins can be kept for up to 3-4 days over the counter depending upon the temperature of your place. It will last for up to a week if stored in a refrigerator.

HOW TO FREEZE THESE MUFFINS?
Place the muffins in an airtight freezer safe container or zip-top freezer bag and freeze for up to 3 months. When you’re ready to enjoy, take out the required muffins and allow to thaw in room temperature or microwave it for 30-60 seconds.

CAN I MAKE THESE INTO BANANA NUT CAKE INSTEAD?
Sure! You can use 7 inches cake tin. Bake at a preheated oven at 180° C for 30 to 35 minutes or a tester inserted into the center comes out clean.

WHAT NUTS ARE BEST IN THIS RECIPE?
You can use mixed nuts like I did though it depends upon your palate preference. It’s amazing with pecans or walnuts in these muffins. The texture and flavor of nuts pairs well with the tenderness of the muffins and sweetness of the bananas.

CAN I OMIT THE NUTS?
YES! The recipe will still work even if the nuts are omitted. I make it nut-free sometimes and it just turns out amazing with super soft, moist and scrumptious muffins. You can also replace them with some chocolate chunks or chips to make chocolate chip banana bread.

YOU MIGHT ALSO LIKE

Sweet Lime Cake
Double Chocolate Banana Walnut Cake
Whole Wheat Banana Walnut Cake
Chocolate Fudgy Brownies
Oats Banana Brownies
Blueberry Lemon Bundt Cake
Mango Chocolate Marble Cake
Strawberry Tea Cake
Chocolate Banana Caramel Cake
Mocha Banana Muffins
Banana Raisin Loaf Cake
Pineapple Cake With Whipped Cream
Dutch Truffle Cake
No Oven Coffee Cake
Banana Chocolate Chips Muffins

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this eggless banana nut muffins recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

Soft, chocolatey and fragrant, these chocolate orange muffins are insanely delicious and heavenly. The fresh citrus orange flavor and rich chocolate pair perfectly together in this chocolate orange muffins recipe. Full of chocolate chunks and orange flavor, this may be the ultimate chocolate muffin recipe perfect for the holiday season!

This eggless double chocolate orange  muffins made with fresh orange juice and orange zest add a bright flavor dimension to these scrumptious chocolate chunks muffins.

As it is the festive season, and because I simply cannot resist, I thought it was time for a chocolate orange muffin recipe! These chocolatey and fragrant muffins are addicting, simple to make and the perfect treat for family and friends during these holidays.

If you’re looking for an easy peasy snacks to feed the kids then you need to try my chocolate orange muffins. These Chocolate Orange Muffins are a delightfully sweet treat. Perfect for packed lunches and after school treats. They’re soft and chocolately and much lower in sugar than shop bought muffins.

You only need a bowl and a spatula to make this recipe. There’s no beating or whisking required. It’s a straight forward recipe, just mix the dry ingredients then add in wet ingredients and fold them together to form a batter. Scoop into muffin moulds or tray and bake to perfection.

The texture of these muffins are incredible. The crumbs turned out beautifully. Bake these easy muffins for a sweet teatime treat or scrumptious breakfast bites. I swear you’re going to love this and will end up making them over again!

WHAT YOU NEED TO MAKE CHOCOLATE ORANGE MUFFINS

This section explains what all ingredients is used in making the chocolate orange muffins, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

FLOUR – Whole wheat flour is used in the recipe. Whole wheat cakes are anytime healthier than refined flour cake.
SUBSTITUTION – All purpose flour or use 50-50 ratio of whole wheat and all purpose flour.

COCOA POWDER – 100% cocoa and unsweetened cocoa powder is used here.

CHOCOLATE – Dark chocolate is used here. I have chopped the chocolate into chunks to get a nice feel of chocolate in every bite.
SUBSTITUTION – You can use chocolate chips, dark or milk chocolate, whichever you prefer.

ORANGE – I have used fresh orange juice and zest in this chocolate orange muffins recipe.
SUBSTITUTION – Store bought orange juice or even pulpy orange can be used.

MILK – Whole milk is used here. Recommend to use whole milk for extra richness, taste and texture. We don’t need much milk here, just 2-3 tablespoon to adjust the batter consistency.
SUBSTITUTION – Buttermilk

SUGAR – Granulated white sugar is used.
SUBSTITUTION – You can use brown sugar, cane sugar or jaggery.

BUTTER – Salted melted butter is used here. Butter is used for added taste, texture and flavor. You can totally skip the butter and go with oil alone. Swap the same amount of butter with oil.

OIL – Refined sunflower oil is used. Oil helps to get a soft and moist texture.
SUBSTITUTION – You can use any neutral flavor cooking oil.

LEAVENING AGENT – Both baking powder and baking soda is used in the recipe to give a perfect rise to the muffins.

SALT – A dash of Himalayan salt is used to balance out the sweetness.

ESSENCE – Used vanilla essence here. You can use chocolate or orange essence whichever is available to you.

Here’s the easy, peasy recipe. If you give it a go I’d love to hear what you think!

HOW TO MAKE CHOCOLATE ORANGE MUFFINS?

This section shows how to make chocolate orange muffins with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple eggless chocolate orange muffins for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always looking forward to your feedbacks!

CHOCOLATE ORANGE MUFFINS VIDEO TUTORIAL

STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE DOUBLE CHOCOLATE ORANGE MUFFINS:

Preheat oven at 180° C for 10 minutes. Line the muffin tray or moulds with muffin liners or simply grease them with oil or butter.

In a mixing bowl add in the sugar, orange juice, oil, melted butter, vanilla essence, orange zest. Mix well to combine and allow sugar to dissolve.

Sieve in the flour, cocoa powder, baking powder, baking soda and salt. Mix and sift them together.

Gently fold to make a smooth batter. Add in milk to adjust the batter consistency.

Take the chocolate pieces and coat with little flour. Add in to the batter and give a quick gentle mix. (Reserve some chocolate for topping). Do not over mix at this stage.

Scoop the batter onto the lined muffins tray upto ¾th of the cavity. Tap the tray to release any air bubbles. Top the muffins with chocolate chunks.

Bake at a preheated oven at 180° C for 25 minutes or until a toothpick inserted comes out clean. Baking time will differ so keep a check from 20 minutes onwards.

Remove the oven and allow to stand in the mould for 5-10 minutes.

Transfer the muffins onto a cooling rack and allow to cool down completely.

Serve it like a dessert, after school snacks or with tea/coffee.

NOTES:
● All ingredients should be at room temperature.
● You can use all purpose flour (maida) instead of whole wheat flour
● You can use totally oil or butter or use the 50-50 ratio.
● You can use orange pulps as well.
● You can use any variety of chocolate and can use chocolate chips instead of chunks.
● If you want to make egg version use 1 large egg or 2 small eggs. You can opt out the baking soda if you are using egg.
● You can use chocolate or orange essence instead of vanilla essence.
● Baking time may differ as each oven temperature is different from one another. Bake until a toothpick inserted comes out clean.
● Always preheat oven and do your baking at preheated oven.

RECIPE CARD

SERVING SUGGESTIONS

Serve it for breakfast, pack it for lunch box, after school snacks or with evening tea or coffee. This is also great for kids tiffin box.

You can convert this decadent chocolate orange muffins into dessert by piping whipped cream, ganache or buttercream. Or simply drizzle chocolate sauce.

STORAGE SUGGESTIONS

Chocolate orange muffins stays good and fresh for 3-4 days at room temperature. You can store for more than a week in refrigerator.

CAN WE FREEZE CHOCOLATE ORANGE MUFFINS?

Yes, absolutely! Let them cool down completely. Cling wrap them individually, then place them in airtight container and freeze for upto 3 months.

For serving thaw them in refrigerator outside the freezer. You can pop up the thawed muffins in the microwave for few seconds and serve.

SOME MUFFIN RECIPES

Custard Tutti Frutti Muffins                    Mango Pistachios Muffins                      Mocha Banana Chocolate Chip Muffins
Banana Chocolate Chip Mug Cake
Watermelon Muffins
Cheesy Maggi Muffins
Chocolate Chunk Muffins
Vanilla Muffins
Chocolate Banana Muffins
Double Chocolate Muffins
Banana Chocolate Chip Muffins

CHECK OUT MY CAKE & BAKES RECIPES IF YOU’RE LOOKING FOR MORE BAKING INSPIRATION

All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this chocolate orange muffins recipe, I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum