Banana Muffins (Cupcakes) / ಬಾಳೆಹಣ್ಣಿನ ಮಫಿನ್ಸ್ (ಕಪ್ ಕೇಕ್ಸ್)

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
I was planning to prepare cupcakes at home from long time. I bought muffin moulds few months back and couldn't use them any time. Finally, I could use them for baking my muffins last week! I had few ripened bananas, which I couldn't finish off. So, just thought of using the same for the muffins! Ahh, my first experiment with muffins was a big success! <:-P It was so aromatic and delicious, and especially I loved the texture very much.
I prepared only 5 (in fact bigger ones!) muffins and it got sold like anything! But this is really a stomach filling dish since its made of bananas and all purpose flour (maida). We had it as evening snacks, but I thought it will be good for breakfast or for kids snacks also!  

Time to prepare the batter: 10 minutes
Baking time: 23 - 25 minutes
Yield: 5 big muffins

Fully ripened bananas - 2 (large bananas)
All purpose flour / Maida - 1 1/2 cup
Sugar - 3/4 cup
Cooking oil - 1/4 cup
Cooking soda - 3/4 spoon
Baking powder - 1/2 spoon
Pinch of salt
Vanilla essence - 1 spoon
Cashew pieces - for garnishing

Sieve all purpose flour, baking powder and cooking soda.
Transfer the sugar into the mixer jar and make a fine powder.
Pre-heat the oven to 190 °C / 380 °F temperature.
Cut the bananas into medium size cubes and blend them in mixer into fine paste. Don't add any water.
Transfer the banana paste to a mixing bowl, add powdered sugar and mix well.
Then add baking powder and cooking soda and mix it lightly. Let it rest for 2 - 3 minutes. By that time, it will form bubbles and you can notice little bit increase in quantity.
To this, add cooking oil and vanilla essence and mix it lightly.
Add all purpose flour little by little and mix the dough slowly without lumps. Don't mix it too much otherwise, muffins won't puff up nicely.
It is important that the batter should be little thicker than regular dosa batter. If the batter looks too thick, you can add some milk to adjust the consistency.
Arrange the muffin moulds and cover them with paper muffin cups. Now, fill the muffin cups with the batter up to 3/4th level. Once you put them for baking, muffins will puff up and cover the whole cup.
Garnish the muffins with cashew pieces on the top.
Bake the muffins on pre - heated oven for about 20 - 25 minutes. Mine got done exactly at 23 minutes.
To check whether muffins are done, insert a toothpick or knife into the muffin. If the batter is not sticking to the toothpick, its the sign that they are done!
Enjoy these delicious home made muffins with a cup of hot tea! These muffins will be good for breakfast as well as kids snacks :) 

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  1. Hey Mahi! thanks for that quick response :)

  2. Wat a prefectly baked muffins, looks absolutely stunning and incredible..

  3. these look so cute, im amazed that the muffins have risen so much & look so soft without any eggs in ur batter... love the addition of cashew (my fav nut)

  4. I love how cute these muffins and agree - I can't believe they are eggless :D
    Wonderful recipe and blog!

    Choc Chip Uru @ Go Bake Yourself
    Latest: Elvis Oreo Black Bottom Cupcakes

  5. Looks great Vani. AM very impressed with these light wonderful muffins. Congrats..!

    My event- Valentines Day Special

  6. mm..tasty muffin! Hoping to see your participation for my ''Valentine's Day Event'' :)

  7. Muffins have turned out perfect, love banana muffins very much!

  8. Looks so delicious.They have come out perfect.cant say this is your first attempt....well done!! Thanks for sharing
    Midweek Fiesta


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