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Thursday, May 5, 2016

Whole Wheat, Banana and Honey Muffins

Usually I look forward to new baking ideas when I end up with overly ripened bananas. Finishing the last few bananas becomes a daunting task each time I buy them. Especially when the others at home straight off refuse to eat the final ones. However I have no problem in selling them when masked in the form of baking.
This time around, I got to make banana muffins that are healthier and eggless. The staple ingredients of a muffin recipe are replaced here by more healthier and wholesome substitutes. Whole wheat flour and oats replace the flour while the white sugar is replaced by honey / maple syrup. Bananas can easily substitute for the egg in the recipe while healthy olive oil would be a great alternative for the butter.
However the resulting muffins were not dense as I thought they would be. They were soft and fluffy. They make a great breakfast / brunch idea or a snack.
Recipe idea: Here
Ingredients: (Yield 8 medium sized muffins)
3 tbsp. olive oil / coconut oil
1/4 cup honey / maple syrup
2 tbsp.  milk of choice
2 large bananas / 1 cup mashed banana
1/2 tsp. baking soda
1/2 tsp. vanilla extract
1/4 tsp. salt
1/4 tsp. ground cinnamon 
3/4 cup + 2 tbsp. whole wheat flour 
2 tbsp.old fashioned oats + plus more for sprinkling on top
3 tbsp. nuts / dried fruits / chocolate chips (I used walnuts and raisins.)
1 tsp. raw sugar for sprinkling on top (optional)

* Preheat the oven to 325 deg F. Grease a muffin tin or line the muffin cups. 
* In a large bowl, beat the oil and honey / maple syrup with a whisk. Mix in the mashed bananas and milk, followed by baking soda, vanilla extract, salt and cinnamon.
* Add wheat flour and oats to the bowl and mix until combined.
* Fold in the nuts / the other add-ons of your preference.
* Divide the batter into muffin cups equally, filling up to 2/3rds of each cup. Sprinkle the tops of muffins with oats, followed by a light sprinkling of sugar.
* Bake muffins for 23 - 25 minutes or until a toothpick inserted at the center comes out clean.
* Allow them to cool on a cooling rack before loosening from the muffin tin. 
This is going to be a part of Blogging marathon #64 under the theme 'Wheat based Dishes' and check here to find out what other marathoners are cooking today.


Varadas Kitchen said...

Nice pictures and I love the wholesome ingredients you used.

Priya Suresh said...

Very pretty looking muffins, how prefect they look. Amazing muffins Suma.

Gayathri Kumar said...

The muffins looms so beautiful, soft and fluffy. Very healthy alternative to the flour based ones .

Sandhya Ramakrishnan said...

Love the whole grain muffins and they have come out with some great texture.

Sarita said...

Banana honey nice combination.. They look delicious..love to have it.

Ritu Tangri said...

Health bhi n taste bhi😁😁

Sapana Behl said...

Whole wheat banana muffins looks soft and yummy.

yung@foodyoo.com said...

This is great. Healthy and I guess it has really good texture. Of course, I like fruits in muffins. Mango will be a good option too. :)

Archana Potdar said...

Whole some n delicious muffins

Srivalli said...

The texture looks amazing!..I too have so many banana based bake dishes to do...wonder when I will cover all of them!..this one looks too good to pass!

Harini-Jaya R said...

Amazing muffins, Suma. Bookmarked.

Pavani N said...

I made this banana bread and loved how moist & delicious it turned out. Your muffins looks so yummy!!