Preheat the oven to 180 C or 350 F for at least 15 to 20 mins. If using an OTG, heat it with both (top & bottom) heating elements ON.

Place muffin liners in a muffin tray.

Mash ripe bananas very well with a masher or a fork.

Add it to a mixing bowl along with sugar and water. Mix until sugar dissolves completely.

Pour melted butter or oil, vanilla and lemon juice. Stir everything well.

Place a sieve over the mixing bowl. Add flour, baking soda, salt and cinnamon to the sieve. Mix gently with a spoon.

Sieve half of the flour to the liquid ingredients.

Gently mix and sieve the rest of the flour.

Mix everything well until just combined. Do not over mix the batter. This will make the muffins tough. For consistency of the batter, take a look at the video or step-by-step pictures.

Scoop off small amounts of batter with a ladle or a ice cream scoop to all the liners.

Top them with choco chips or chopped walnuts.

Place the muffin tray in the middle rack.

Bake them exactly for 20 mins or until a tester inserted comes out clean or with tiny crumbs. Baking time may vary depending on your oven. You may need to bake a little longer.

When they are completely baked, a tester inserted in the center of a muffin comes out clean. If you see the inside is under baked, bake them a little longer.

Cool eggless banana muffins on a wire rack and serve warm with milk or tea.