Egg-less Banana Muffins

Soft and moist Banana Muffins topped with crunchy low calorie pistachios. Egg free and Butter free delicious muffins.

Ingredients:

Ripe Bananas - 3 large

Whole Wheat Flour - 1 cup

All Purpose Flour/Maida - 1 cup
Light Brown Sugar - 1 cup
Sour Cream - 1/2 cup
Whole Milk - 1/2 cup
Olive Oil - 1/4 cup
Baking Soda - 3/4 tsp
Baking Powder - 1/4 tsp
Ground Cinnamon/Dalchini Powder - 1/4 tsp
Ground Nutmeg/Jaiphal Powder - 1/8 tsp
Salt - 1/4 tsp
Pistachios (roughly chopped) - about 2 tbsp

How to bake Egg free and Butter free Banana Muffins:

• In a mixing bowl, add the dry ingredients - whole wheat flour, all purpose flour, light brown sugar, cinnamon, nutmeg, baking soda, baking powder and salt.  Mix well with a spoon.
• Preheat the oven at 350 degrees F. Line the muffin pan with cupcake liners or spray the muffin pan with cooking spray.  I used a 12 muffin pan.
• In a big mixing bowl, add peeled bananas. Mash them well. Now add sour cream, milk and olive oil. If sour cream is not available, you can use thick yogurt/curds. Mix all the ingredients well using a hand mixer/blender. Lastly, add all the dry ingredients. Mix with a spatula or spoon, just enough to form a lumpy batter. Do not over mix.

• Pour the batter in the muffin pan, about 3/4th full. Top each one with chopped pistachios or any other nuts or oats. Bake for 20 - 22 minutes or till an inserted toothpick comes out clear. Freeze the leftover muffins and microwave for couple minutes when needed.