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    Home » Recipes » Eggless Baking

    Last Updated: July 17, 2020 | First Published on: April 11, 2014 by Hari Chandana Ponnaluri

    Eggless Jowar Banana Muffins Recipe – Vegan Banana Sorghum Muffins Recipe

    369 shares
    Jump to Recipe

    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.
    Print Recipe Pin Recipe
    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)
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    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!

    More Eggless Baking

    • Peanut Butter Blossom Cookies
    • Molasses Crinkle Cookies
    • Potato Chip Cookies
    • Monster Cookies
    369 shares

    Reader Interactions

    Comments

    1. Anupa Joseph (Palaharam) says

      April 14, 2014 at 5:53 pm

      lovely looking muffins… they look delicious

      Reply
    2. Hema says

      April 15, 2014 at 4:18 pm

      Very healthy and delicious muffins, come out so well..

      Reply
    3. Aps Prabhu says

      April 22, 2014 at 5:42 pm

      they look so good… healthy

      Reply
    4. disha says

      April 23, 2014 at 3:51 am

      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

        April 24, 2014 at 4:19 am

        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!

        Reply
    5. Kurryleaves says

      January 28, 2015 at 6:23 pm

      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

      Reply
    6. Anagha says

      September 26, 2019 at 2:20 pm

      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

        September 29, 2019 at 10:09 am

        Thanks a lot for trying the recipe and feedback. I am glad you liked them. Have a great weekend! 🙂

        Reply
    7. Radhika says

      April 09, 2020 at 11:36 am

      Hey thanks so much for posting this! Wanted to check
      If I can sub the sugar for jaggery powder?

      Thanks!
      Radhika

      Reply
      • Hari Chandana Ponnaluri says

        April 09, 2020 at 6:31 pm

        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! 🙂

        Reply
        • Radhika says

          April 16, 2020 at 7:56 am

          Hello’! So jaggery was just perfect! I would reduce the amount of jaggery by one spoon though as it was extra sweet. Thank you!

          Reply
          • Hari Chandana Ponnaluri says

            April 20, 2020 at 1:29 pm

            Thank you so much. So glad it turned out well! 🙂

            Reply
    8. LilK says

      April 21, 2021 at 11:39 am

      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

        April 29, 2021 at 5:21 pm

        Thank you so much for trying the recipe. So glad they turned out good! 🙂

        Reply
    9. Petra says

      May 27, 2022 at 12:37 pm

      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 🙂

      Reply
      • Hari Chandana Ponnaluri says

        May 27, 2022 at 2:54 pm

        Hi Petra, thank you so much for trying the recipe. Glad it turned out well! Have a great weekend! 🙂

        Reply
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    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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