Eggless banana walnut muffin and a product review

Bananas and walnuts make a great combination. They taste great when baked together. I always look out for quick bread recipes to have along with our evening tea and this recipe from Raks definitely suited my needs. It tasted delicious and it is eggless! The muffins turned out soft and moist with a bite and crunch from the walnuts.


I received a pack of Xylitol for a product review and I substituted xylitol instead of sugar in the recipe and we loved the taste. We definitely did not miss the sugar. Dont get fooled by the name Xylitol. It is NOT a chemical based sweetener. It is a 100% natural sweetener. It is an all natural sugarless sweetener from birch trees. It has the same sweetness and consistency as sugar. However it has 40% fewer calories, 75% fewer carbs, and is safe for diabetics. It is a perfect alternative to artificial sweeteners while avoiding regular sugar as well.

Now on to the recipe..

Ingredients
Banana - 2 ripe ones
Maida/All purpose flour - 3/4 cup
Walnut - 1/4 cup chopped
Xyitol or Sugar - 1/2 cup
Oil - 1/4 cup
Baking soda - 1/2 teaspoon
Baking powder - 1/2 teaspoon
Vanilla essence - 1/2 teaspoon

Directions
Preheat oven to 375 degree F.Peel and mash the bananas well into a smooth paste. Add all the oil, vanilla essence and the xylitol/sugar and mix well.In another bowl, mix together the dry ingredients - flour, baking soda and baking powder.Slowly add in the wet ingredients to the flour mixture and mix just until blended. Do not overmix, this might make the muffins hard and dense.Add the walnuts and stir them in to the batter.Line the muffin pan with muffin liners and grease them with non-stick spray if desired.Pour the batter to 3/4th the level. The batter rises and yields a good muffin top. Top off with a few walnut pieces.Bake at 350 degree F for about 28 to 30 minutes.Serve warm with butter or just by itself! Also makes a quick breakfast!Sending this to Show me Your Muffin hosted here at Dil Se..