Banana muffins hold a special place in the hearts of many, especially when infused with the vibrant flavors of Indian vegetarian cuisine. These delightful treats are not only easy to make but also bring a wholesome, natural sweetness from ripe bananas, combined with aromatic Indian spices that elevate the humble muffin to a delightful snack or breakfast option.
Whether you’re craving a quick bite on the go or a warm, comforting snack with chai, banana muffins are the perfect answer.
This recipe embraces the vegetarian ethos of Indian cooking, using simple, plant-based ingredients that you likely have in your pantry. The addition of cardamom, cinnamon, and a pinch of nutmeg infuses these muffins with a subtle warmth and complexity.
Plus, they’re a wonderful way to use up overripe bananas, turning them into something truly special. Let’s dive into this delicious, easy-to-follow recipe for Indian-inspired banana muffins that will surely become a family favorite.
Why You’ll Love This Recipe
Banana muffins with an Indian twist offer a unique blend of familiar flavors and exotic spices. The muffins are moist, fluffy, and naturally sweetened by bananas, with the warmth of cardamom and cinnamon adding a comforting depth.
This recipe is completely vegetarian and can easily be made vegan by substituting dairy ingredients with plant-based alternatives. It’s perfect for breakfast, a snack, or even a dessert.
Plus, it’s a wonderful way to incorporate seasonal fruits and spices into your baking routine.
Easy to prepare and highly customizable, these banana muffins can also be adapted to include nuts, dried fruits, or seeds for added texture and nutrition. If you love baking with wholesome ingredients and enjoy Indian flavors, this recipe will quickly become a staple in your kitchen.
Ingredients
- 3 ripe bananas (medium-sized, mashed)
- 1 ½ cups whole wheat flour (or all-purpose flour)
- ½ cup sugar (adjust to taste; jaggery powder can be used for an Indian touch)
- ½ cup plain yogurt (or vegan yogurt)
- ¼ cup vegetable oil (or melted ghee for a richer flavor)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cardamom
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup chopped walnuts or cashews (optional)
- ¼ cup raisins or chopped dates (optional)
Equipment
- Muffin tin (12-cup size)
- Muffin liners or oil for greasing
- Mixing bowls (one large, one medium)
- Whisk or fork
- Fork or potato masher (for mashing bananas)
- Measuring cups and spoons
- Cooling rack
- Oven
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners or grease the muffin cups lightly with oil.
- Mash the bananas in a large bowl using a fork or potato masher until smooth with a few small lumps remaining.
- Add wet ingredients: To the mashed bananas, mix in the yogurt, vegetable oil, and vanilla extract. Stir well to combine.
- Combine dry ingredients: In a separate bowl, whisk together the whole wheat flour, sugar, baking soda, baking powder, salt, cardamom, cinnamon, and nutmeg until evenly mixed.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the banana mixture. Stir gently with a spatula or spoon just until combined. Avoid overmixing to keep the muffins tender.
- Fold in optional add-ins: If using, gently fold in the chopped nuts and dried fruits to the batter.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Bake: Place the tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a cooling rack to cool completely.
- Serve and enjoy! These muffins are delicious warm or at room temperature.
Tips & Variations
“For extra moistness, add a tablespoon of grated coconut or a splash of buttermilk to the batter.”
- Spice it up: Experiment with other Indian spices like fennel seeds or a pinch of saffron infused in warm milk to pour over the batter before baking.
- Sweetener swaps: Use jaggery powder instead of sugar for a more authentic Indian flavor and added minerals.
- Make it vegan: Replace yogurt with coconut or almond yogurt, and use oil instead of ghee.
- Add texture: Toss in some chopped dates, dried figs, or fresh pomegranate seeds for bursts of flavor.
- Gluten-free option: Substitute whole wheat flour with a gluten-free flour blend, but adjust baking powder and soda accordingly.
Nutrition Facts
| Nutrient | Per Muffin (approx.) |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 28 g |
| Protein | 3 g |
| Fat | 7 g |
| Fiber | 3 g |
| Sugar | 12 g |
| Sodium | 150 mg |
Serving Suggestions
These banana muffins pair wonderfully with a hot cup of masala chai or Indian filter coffee, making for a cozy, flavorful breakfast or snack. For a wholesome brunch, serve with a bowl of fresh fruit or a dollop of homemade yogurt.
They also make a great lunchbox treat for kids and adults alike. For an indulgent twist, spread a thin layer of ghee or almond butter on a warm muffin.
Looking for more baked delights? Check out our Kodiak Banana Muffins Recipe for a protein-packed alternative or try the Glazed Twist Donut Recipe for a sweet treat.
Conclusion
These Indian-inspired banana muffins are a delightful fusion of natural sweetness and warm spices, perfect for any time of the day. Whether you’re a seasoned baker or a beginner, this recipe offers a simple method to bring traditional Indian flavors into your baking.
The best part is how versatile they are, allowing you to tweak spices, nuts, and sweeteners to suit your taste.
Rich in fiber and wholesome ingredients, these muffins make a guilt-free treat that’s both satisfying and nutritious. Don’t forget to explore other Indian vegetarian recipes like our Half Runner Beans Recipe or the comforting Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe to complete your culinary journey.
Happy baking!
📖 Recipe Card: Banana Muffins – Veg Recipes of India
Description: Deliciously moist banana muffins with a hint of cardamom, perfect for a healthy snack. This recipe uses simple ingredients commonly found in Indian kitchens.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 8 muffins
Ingredients
- 3 ripe bananas, mashed
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup yogurt (curd)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cardamom powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat oven to 180°C (350°F).
- In a bowl, mix mashed bananas, sugar, oil, yogurt, and vanilla.
- In another bowl, combine flour, baking powder, baking soda, cardamom, and salt.
- Gradually fold dry ingredients into wet ingredients until just combined.
- Stir in walnuts if using.
- Spoon batter into greased muffin tins.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before serving.
Nutrition: Calories: 180 kcal | Protein: 3 g | Fat: 7 g | Carbs: 28 g
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