I was only able to click the step by step, and yes that cute heart and final clicks are Konda’s handiwork!
All purpose Flour / Maida- 1/2 cup + (5 Tbsp + 1 tsp)
Olive Oil – 1/4 cup
Egg Replacer – 1 tbsp + 3 tbsp water
Chia seeds – 1/2 tbsp
Walnut flour, chopped – 3 tbsp
Sugar – 1/4 cup
Baking powder – 1/2 tsp
Baking soda – 1/4 tsp
Bananas, peeled and mashed 1/2 cup
Vanilla few drops
Walnut, chopped for topping
How to bake Eggless Vegan Banana and Chia Seed Muffins
Preheat the oven to 175 C
Grease and dust a 12 cup muffin pan or use paper liners.
In a bowl, mix the egg replacer with water and keep it aside.
In a bowl add the flour, sugar, Oil, Chia seeds, walnut pieces along with flour. Mix well. Then add the baking powder, baking soda, Banana puree. egg replacer.
Mix everything with a spatula. The liquid should be enough to get the batter, if required add a tsp of water.
Using a mini ice cream scoop, fill the molds. Top with walnut.
Bake for 15 or until a skewer inserted in the muffins comes out clean.
Cool on a wire rack.
The original recipe calls for 1 & 2/3 cup of flour. I halved the recipe, so I used 1/2 cup flour + 5 tbsp + 1 tsp flour.