Whole Wheat Banana Muffins

#WholewheatBananaMuffins : 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.

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Vanilla cake on stove top

Rasberry muffins without oil or butter

Choco lava cake

Rasagulla

Banana bread

Raspberry Muffins - without oil or butter

I wanted to make muffins so that I can store them and have them for breakfast, hence no cooking in the mornings.. But most of the recipes wither call for oil or butter, and I don't want to add extra fat at the start  of my day. So tried this recipe using apple sauce and the result was delicious fat free muffins, the texture was the same as done with oil . So I was able to remove oil without compromising on the taste or texture.  From now on I am going to make these muffins often and enjoy them without any guilt..

Ingredients :

Egg - 1
whole wheat flour - 1 1/2 cups
rolled oats - 1/2 cup
butter milk - 1 cup
brown sugar - 1/2 cup
apple sauce - 1/3 cup
baking powder - 2 tsp
baking soda - 1/2 tsp
cinnamon powder - 1 tsp
vanilla - few drops
raspberry (fresh or frozen ) - 1 cup

Tips regarding the ingredients

1. If u want the muffins to be on the sweeter side, increase sugar to 3/4 cup.
2. If you are not able to buy apple sauce in the market then peel and core 3-4 apples and chop them and in a sauce pan cook with 1/4 cup sugar and water for 15-20 mins. and then blend it to get a fine consistency.
3. If you want you can use 1.4 cup of any oil instead of apple sauce.
4 .Also can use mashed banana, but that will give a more banana taste to the muffins.
5. If you do not have butter milk, just take one cup of milk and add 1 tbsp of lemon juice or vinegar.


Method :

Preheat oven to 200 C
1. In a bowl take one cup of butter mil and add 1/2 cup of oats and let it sit for 10-15 mins.

2. In a dry bowl mix wheat flour, baking powder, baking soda and cinnamon.

3. In a mixing bowl break one egg and whisk with brown sugar.

4. To this now add the oats and buttermilk mixture.

 5. Mix till combined , then add the apple sauce ( if using oil add that) now and just mix till it combines.

6. Now add the flour mixture and combine till everything is incorporated. 

7. Add the raspberry and fold it in gently making sure not to break the berries. 

8. line 12 Muffin liners/cupcake liner/cups in a cupcake tray and fill up to 3/4 thcup in each.

(I ran out of cupcake liners, so I oiled the tray and dusted with some flour. This works well but the cleaning part later is pretty hard)

9. Bake for about 20 mins ,till a tester inserted come out clean. 

Can have it as it is or with some raspberry sauce. 

You Might like to try

Whole wheat banana muffins

Vanilla cake on stove top

Choco lava cake

Rasagulla

Banana bread