Egg-Free Banana Bread and Walnut Muffins

Savour the irresistible goodness of our Egg-Free Banana Bread and Walnut Muffins! Soft, flavorful banana bread meets crunchy walnuts in a heavenly combination. Get ready for a delightful treat that will have you craving more with every bite!

Kylie

Prep Time 10

Cook Time 25

Serving Size Muffins

Ingredients

1 ¾ cups Self Raising Flour
¼ cup Plain Flour or All-Purpose Flour
1 tsp Ground Cinnamon
⅔ cup Brown Sugar
50 g Melted Butter or 50ml of canola oil
½ cup Butter Milk see substitution notes for other options
3 small Bananas
½ cup Walnuts Chopped/Crushed

Instructions

Preheat your oven to 180°C/355°F for a fanforced oven or 200°C/390°F for a regular oven, then grease a muffin tin or line it with paper liners.
In a bowl, mash those ripe bananas with a fork. Show them who’s boss!
Slowly melt your butter in a small saucepan on low heat, or you can do this in the microwave in 20-sec increments.
Or use 50ml of canola/vegetable oil instead of butter
Add sifted plain and self-rasing flour and cinnamon in a large mixing bowl.
Add the brown sugar and stir into the flour with a whisk, breaking up any sugar clumps.
Whisk the eggs well and add to the dry ingredients, along with the bananas, butter, buttermilk and walnuts (see substitution notes for other options).
Stir the mixture with a spatula until just combined. Don’t overmix, or you’ll have tough muffins on your hands!
Then scoop the mixture into the muffin pan. Filling each section about two-thirds full. You want those muffins to rise beautifully.
Place in the centre of the oven, and bake for 25 minutes or until cooked.
Test the muffins with a skewer; they are ready if it comes out clean.
Remove the muffins from the oven, let them cool for 5 minutes while still in the tray and then remove and place on a cooling rack to cool.

Notes

Substitution Notes:

Substitutes for walnuts. Use an equal amount of:

pecans
almonds
hazelnuts
macadamia

However, if you have a nut allergy or do not like nuts, you can leave them out altogether.

Substitutes for buttermilk. Making your own buttermilk:

1. Milk + Acidic Ingredient: Mix 1 cup of milk with 2 tablespoons of lemon juice or vinegar. Let the mixture sit for about 30 minutes to curdle, then use it as a substitute for buttermilk.

1. Yogurt: Use 1 cup of plain yogurt as a replacement for buttermilk. This will add moisture and tanginess to the muffins.

1. Sour Cream: Substitute buttermilk with an equal amount of sour cream. It will provide a creamy texture and tangy flavour to the muffins.

Alternatives to cow's milk:

1. Plant-based milk: Substitute regular milk with plant-based alternatives such as almond milk, soy milk, oat milk, coconut milk, or rice milk. Use them in a 1:1 ratio as a direct replacement.

1. Nut milk: Almond, cashew, or hazelnut milk can be used instead of regular milk. Choose the one that complements the flavours of the muffins.

1. Coconut milk: Full-fat coconut milk adds richness and a subtle coconut flavour to the muffins. It can be a delicious alternative to regular milk.

1. Yogurt or sour cream: Replace the milk with an equal amount of plain yogurt or sour cream for a tangy and moist texture. Adjust the consistency of the batter if needed by adding a little water or plant-based milk.