As usual a couple of bananas were sitting on my kitchen table untouched until they went overripe. I knew if they were served in the form of muffins or a bread they would be gone in no time though my kids are not keen on eating the fruit itself. I have a few tried and tested recipes that I keep recycling when it comes to muffins but this time decided to try a new version and ended up landing here. I however tweaked the recipe to make them healthier and changed into an eggless and oil / butter free version and also added walnuts. I made a smaller portion and replaced half of the all purpose flour with wheat flour. The muffins were moist and good and it was hard to tell that there was no extra fat added to them. The color of the muffins were lighter when done. I turned off the oven and forgot to remove the muffins until a little later and they turned darker in shade though there was not a significant change in the texture of the muffins.
6 tbsp. whole wheat flour
6 tbsp. all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
5 to 6 tbsp. sugar
1/2 cup mashed banana (I used very ripe 1 & 1/2 bananas.)
2.5 tbsp. apple sauce
2 tbsp. yogurt
1 tsp. vanilla
1/4 cup roughly chopped walnuts (Optional)
* Preheat the oven to 350 deg F.
* Grease a muffin tray or use the paper liners.
* Sift the flours, baking soda, baking powder and salt and keep it aside.
* Combine mashed banana, apple sauce, sugar, yogurt and vanilla in a mixing bowl. Fold in the flour mixture and mix just until combined. Finally add the walnuts if using and stir once.
* Spoon the mixture into muffin cups, filling up to 2/3rds.
* Bake in the preheated oven for about 25 - 30 minutes or until a toothpick inserted at the center comes out clean. I baked for 28 minutes.
(Mini muffins need to be baked for about 10 - 15 minutes.)
Here is the crumb of the muffin though this was from another batch I baked later.
These muffins are going to be a part of
1. Blogging Marathon #52.
2. Srivalli's 'Kids' Delight' event hosted by Sandhya this month with the theme "Snacking all the Way".