Eggless Wheat Banana Cupcakes | Healthy muffins | Easy recipe

Click on the image to save the recipe on Pinterest

I have been baking cakes and cupcakes with wheat flour, jaggery and ghee since many years now and I am happy to say that my kids too have got so much used to this flavour that they love it much more than store bought maida based cupcakes. I bake them for their school tiffin box and also as an evening snack before they go out to play. ❤️

Now that they are at home whole day (demanding for food quite often 😅), my cooking has also increased and while I was about to make these banana cupcakes, I realized I had not shared the recipe on the blog. So quickly took some pictures and here I am writing this recipe while they are enjoying the cupcakes. ❤️

Cinnamon gives a wonderful aroma and flavour to these cupcakes and that makes these cupcakes super tasty too. They come out so soft too and you can never say it does not have eggs in it.

Hope you all try these delicious, filling cupcakes too and I am sure you will love it too. Happy and healthy baking! ❤️

RECIPE:

Ingredients: { Makes 6 medium sized muffins }

1 Cup = 240 ml

Dry Ingredients:

1 Cup Whole Wheat flour / Atta

1/4 tsp Cinnamon powder (or Vanilla essence)

1/4 tsp Baking soda

A pinch of salt

Wet Ingredients:

1/4 Cup Mashed Bananas ( I took 2 small overripe Indian bananas)

1/2 Cup Jaggery powder

1/4 Cup Water

1/4 Cup Ghee

1 tsp Vinegar (or lemon juice)

Step by step recipe:

1. Sift together using a sieve 1 Cup wheat flour, 1/4 tsp Cinnamon powder, 1/4 tsp Baking soda and a pinch of salt. Keep aside.

Note: If using Vanilla essence, you can mix with wet ingredients.

2. In another mixing bowl, take 1/4 Cup mashed bananas, 1/2 Cup Jaggery powder, 1/4 Cup Water, 1/4 Cup Ghee and 1 tsp Vinegar. Mix very well using a spatula.

Note: I mashed two overripe Indian bananas and got 1/4 Cup of mashed bananas. Even if you use three Indian bananas, it’s fine. Cupcakes will come out well. Just take care to mash really well.

3. Now add the dry ingredients mix to the wet ingredients mix and fold using the spatula. Do NOT overmix. Just mix so that you don’t see any dry flour specks in the mixture.

4. Preheat the oven at 180 C for 10 to 15 mins in the center rack of the oven. If using microwave convection oven, choose the option of turning both rods on.

5. Meanwhile line the muffin pan with liners or just grease well with ghee or butter. Add a spoonful or two of the batter into each mold.

6. Bake at 180 C for 18 to 20 mins. Mine gets done exactly at 18 mins. Keep an eye after 15 mins into baking time so that the cupcakes don’t turn brown on the surface. Allow them to cool and then enjoy!

Note: To check if done, insert a toothpick in the center most cupcake. If it comes out clear or with tiny crumbs and is not wet, then the cupcakes are well baked. If it comes out wet, bake for few minutes more.

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Notes:

* These cupcakes lasts well at room temperature for a day. Just keep in a moisture free container. After a day, refrigerate it and then microwave for few seconds before consuming.

* I have used 1/4 Cup mashed Bananas to 1/2 Cup mashed Bananas in this recipe and it does not make much difference. It depends on how many overripe bananas I have. If I have two, I add two and if I have three, I add all three. Just make sure to not increase the quantity more than 1/2 Cup though.

* I recommend using Cinnamon powder for this recipe as it gives such a wonderful aroma and flavour. But if you don’t have, you can use vanilla essence or even Cardamom powder too.

* Always remember to sieve the dry ingredients to get soft muffins, specially when using whole wheat flour.

* Ghee can be substituted with melted butter, Jaggery can be substituted with brown sugar or regular sugar and Vinegar can be substituted with lemon juice, all of same quantity.

* Don’t overmix both the dry and wet ingredients. Just mix well once. Overmixing can lead to hard muffins.

* Preheating the oven before placing the muffin pan is a very important step. Don’t forget it. Preheat at 180 C for 10 to 15 mins.

* Bake in the center rack of OTG or with both rods on in a microwave convection oven. Keep an eyes after 15 mins into baking time but don’t keep opening oven door before that. Mine gets done exactly at 18 mins in OTG.

* To check if done, insert a toothpick in the center most cupcake. If it comes out clear or with tiny crumbs and is not wet, then the cupcakes are well baked. If it comes out wet, bake for few minutes more.

* You can give this to kids as evening snack or in their tiffin box for a filling, tasty treat.

For more Healthy cakes, cupcakes and cookies recipes, you can check my collection:

Healthy Cakes, Cupcakes and Muffins

For Baking tips for Beginners, you can check:

Baking Tips for Beginners

More recipes with Bananas like Banana pancakes, Banana Rava Cupcakes, Chocolate banana cake:

Banana recipes Collection

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