Home » Eggless Baking » Eggless Jowar Banana Muffins Recipe – Vegan Banana Sorghum Muffins Recipe
Last Updated: | First Published on: by Hari Chandana Ponnaluri
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Soft, fluffy and tasty Vegan Banana Sorghum Muffins Recipe – Perfect with a cup of coffee!
Eggless Banana Jowar Muffins Recipe – Easy, delicious and vegan muffins made with mashed banana, sorghum flour or jowar flour. These muffins are so good and can be served as a sweet snack or breakfast. I have used chopped cashews for topping. You can use any nuts such as walnuts or almonds.
Few More Eggless Baking Recipes on the blog:
- Vegan Banana Cake
- Vegan Cardamom Cupcakes
- Almond Rose Cookies
- Eggless Wheat Tutti Frutti Cake
- Saffron Cookies
- Eggless Mango Cake
- Vanilla Sponge Cake
Vegan Banana Jowar Muffins Recipe below:
Eggless Jowar Banana Muffins Recipe
Hari Chandana Ponnaluri
How to make Banana Sorghum Muffins. Easy, delicious and vegan muffins made with jowar flour or sorghum flour and bananas.
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Prep Time 10 minutes mins
Cook Time 22 minutes mins
Total Time 32 minutes mins
Course Breakfast, Dessert
Cuisine International
Servings 8 small muffins
Calories 156 kcal
Ingredients
- ¾ cup Sorghum Flour
- ¾ cup Mashed Banana
- 6 tbsp Sugar
- ¼ cup Oil
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Vanilla Essence
- 1 pinch Salt
- Cashews or Almonds for topping (optional)
Instructions
Preheat the oven to 180 degrees C.
Line a cupcake pan or 8 muffin cups with paper liners and set aside.
Line a cupcake pan or 8 muffin cups with paper liners and set aside.
Combine the banana pulp, oil, sugar and vanilla in a mixing bowl. Whisk well until the sugar dissolves.
Mix the flour, baking soda, baking powder and salt and set aside.
Add the flour in 2 batches to the banana mixture and gently fold it until the batter shows no trace of flour.
Don’t overbeat or overmix.
Fill each muffin cup about ¾ full with batter.
Top with some chopped nuts.
Immediately place them in the preheated oven.
Bake at 180 degrees C for 20 – 22 minutes or till a toothpick inserted into the middle of the muffin comes out clean.
Remove from the oven and place them on a wire rack to cool.
Let them cool completely and serve!
Nutrition
Calories: 156kcalCarbohydrates: 23gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 85mgPotassium: 146mgFiber: 1gSugar: 12gVitamin A: 15IUVitamin C: 1.9mgCalcium: 15mgIron: 0.4mg
Nutrition values are estimates only.
Tried this recipe?Mention @iamharichandana or tag #blendwithspices!
Reader Interactions
Comments
Anupa Joseph (Palaharam) sayslovely looking muffins… they look delicious
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- Hema says
Very healthy and delicious muffins, come out so well..
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- Aps Prabhu says
they look so good… healthy
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- disha says
I made these cupcakes it tastes yum but the batter was too thick sooo i was not able to level it from.top or have a smooth finish on the top how about addingnon dairy milk or water a bit too make batter a bit thin
How did u get smooth top your batter was not thick chandana ???Reply
- Hari Chandana P says
The batter was thick, but it worked. If you feel it is very thick, add a couple of tbsp of milk or water. thanks for trying the recipe!
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- Kurryleaves says
Just wanted to thank you for this wonderful recipe!!!!Tried this today…Absolutely loved it…Like disha mentioned ..the batter was a bit thick ..so i did add 2 tbsp water and I topped them with chopped walnuts and it was just perfect!!!Thank you dear!!Hugs!!Vidya
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- Anagha says
Hello Chandana,
Thanks a lot for sharing this simple and quick recipe. I made it just now, with a small twist: adding frozen blueberries! The muffins turned out very well. Unfortunately the berries got all melted and dissolved but they gave out a beautiful flavour and colour! I must say that the taste of jowar flour is very different from the usual wheat/maida flour muffins. But I like it very much. I think it’s a great way to introduce variety in the types of grain we consume everyday.
Thanks again!Reply
- Hari Chandana Ponnaluri says
Thanks a lot for trying the recipe and feedback. I am glad you liked them. Have a great weekend! 🙂
Reply
- Radhika says
Hey thanks so much for posting this! Wanted to check
If I can sub the sugar for jaggery powder?Thanks!
RadhikaReply
- Hari Chandana Ponnaluri says
Hi, I never tried this recipe with jaggery but it should work. Please give it a try and let me know how it turned out. Thank you! 🙂
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- Radhika says
Hello’! So jaggery was just perfect! I would reduce the amount of jaggery by one spoon though as it was extra sweet. Thank you!
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- Hari Chandana Ponnaluri says
Thank you so much. So glad it turned out well! 🙂
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- LilK says
They came out good! Moist and tasty.
I used 4 tbsp coconut sugar instead
Mixed crushed cashews and walnuts in the batter
Thank you very much for the recipe!Reply
- Hari Chandana Ponnaluri says
Thank you so much for trying the recipe. So glad they turned out good! 🙂
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- Petra says
I just made this but as a mini 1st birthday cake with four layers and it’s delicious. Instead of sugar I used apple sauce and it came out just sweet enough. Thank you! Will definitely be making it again in muffin form 🙂
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- Hari Chandana Ponnaluri says
Hi Petra, thank you so much for trying the recipe. Glad it turned out well! Have a great weekend! 🙂
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