Saturday, July 13, 2013

Whole Wheat Banana Muffins

I love banana muffins, cupcakes and bread. I wanted to try a new variety of banana muffin and was googling for recipes, but most of the ones I found had either too much butter or maida (refined flour). I wanted to make muffins which was healthy to an extent. So I thought I will just try my own proportions and ingredients and see how it goes. 
And voila the result was amazing super moist and fluffy muffins.  And the smell of banana muffins baking in the oven was amazing .  I love to eat the batter as it is as well.., that s the reason couple of my muffins turned out small as I had gobbled up the batter before I could bake them.. 
Here is my version of banana muffins.. 

Makes-12 regular muffins

Ingredients

Ripe bananas - 2 
Butter - 50 grams
Brown Sugar - 3/4 cup
Vanilla essence - 1/2 tsp
Egg - 1 large

Dry ingredients

Whole wheat flour - 1 1/2 cups
Baking soda - 1 tsp
Baking powder - 1 tsp
Nutmeg powder - 1/4 tsp
Cinnamon powder - 1 tsp
Salt- 1/2 tsp
Raisins - 1/2 cup

Method

1. Take butter in a microwave safe bowl and heat it on high for 40 secs to 1 min till it melts , or over medium heat in a saucepan.

 2. In a dry bowl mix all the dry ingredients except raisins.


3. Mash the bananas using  a fork or use a potato masher. You can leave some lumps as it tastes really good after baking.


4. Add melted butter and 1 egg to the mashed banana and mix well.


5. Add the sugar and mix till partly dissolved and add vanilla essence now.



6. Add the wet mixture to the dry ingredients  just mix till well combined using a wooden spatula.


 7. Once everything is combined add the raisins to the mixture and fold it in  It is a relatively thick batter, dont worry..


 8. Grease a muffin tray with oil or butter or use muffin/cupcake liners and fill them 3/4 full and bake at 175 C for 20 minutes. They are ready when an inserted toohpick comes out clean. takes 18-25 minutes depending on your oven settings.



The muffins after they were baked.


 You can see how moist and light the muffins turned out.



They are delicious when warm and can be stored for 3-4 days. This quantity makes around 12 medium sized muffins.