Tuesday, September 30, 2014

Moist Banana Nut Breakfast Muffins (Eggless)

These muffins are full of goodness. Made with bananas, wholewheat flour, oats and walnuts they are surprisingly moist and flavorful. They are not overly sweet and are perfect for kids lunchbox or for breakfast on the go!


Ingredients ( For 6 Muffins)

  • 3/4 Cup Wholewheat Flour
  • 1/4 Cup Quick Cooking Oats,powdered
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • Pinch of salt
  • Pinch of nutmeg powder(optional)
  • 1/2 Cup Banana Puree ( I took 2 large ripe bananas)
  • 1/3 Cup Oil ( I used Rice Bran Oil)
  • 1/3 Cup Sugar, powdered
  • 1 teaspoon vanilla extract
  • 1-2 tablespoon milk, as required to adjust consistency of batter
  • 1/4 Cup chopped Walnuts

Method

  • Preheat oven to 180 degree Celsius and  prepare the muffin molds.
  • Roughly chop walnuts and keep aside.
  • Sieve the first six dry ingredients (Flour,oats powder,baking powder,baking soda,salt and nutmeg) together.
  • In a bowl beat together Oil, sugar powder,banana puree and vanilla extract till sugar is completely dissolved. 
        
  • Fold in the dry ingredients into to above mixture and mix to form a smooth batter. Do not over beat the batter at this stage.

  • Fold in chopped walnuts in the batter reserving few to sprinkle on top. 

  • Add 1-2 tablespoon of milk if you find the batter too dry. This batter is however slightly thicker than usual cake batters.  
  • Spoon the batter into muffin molds.

  • Bake the muffins at 180 degree Celsius for 30-35 minutes until toothpick inserted in center comes out clean.


 
Quick Tips
  • For Vegan option, substitute milk with almond,cashew or rice milk.
  • You can add nuts of your choice like almonds,raisins to the batter.
  • These muffins keep well in fridge. To store wrap them in cling film, before serving heat them in microwave for 30 seconds.

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