Whole wheat Banana Muffin Recipe



Yesterday, me and my daughter were heading towards her school bus stop where  I met other moms who are my good friends too. We started to chat and  guess what?.... as it is  most of the moms concern,  the topic was around what was for breakfast  and how to get our kids eat healthy food. When I told “Whole wheat muffin” , they were eager to know the recipe and what it contains and how it would taste like. So, I gave them the recipe and a muffin to taste as well which they liked much. There were so many questions about the dough, amount etc…so decided to write a post about it in which I can add pictures too to get the feel of making it. 

After the visit to the market, I came back home to have a cup of tea and muffin. When I opened the muffin tin, found that they were all done...though it was a disappointment I still had a smile :-) knowing that my kids had finished it sometime back. I sure can assure you that this muffin recipe is an all time hit and I have been using this recipe for the past 10 years.


Ingredients

  •  whole wheat flour- 1 cup & pinch of salt
  •  baking powder - 1/4 tsp
  •  bicarbonate (baking soda)- 1/4 tsp
  •  Banana- 1 (riped & mashed)
  •  warm water or milk - 1/2  cup
  •  Brown Sugar or white (small granulated)- 1/2 cup (depends on taste)
  •  Butter- 1 Tb sp
  •  raisins - 1/4 cup & nuts(diced)- 1/4 cup
  • grated orange peel - 1 tsp (optional)

Method

Preheat the oven at 200 C for 3-5 mins.
Put the raisins in hot water or milk and keep it aside while you are mixing sugar & butter
nicely in a bowl. To this add mashed banana. Mix the rest of the  dry  ingredients  using a whisker or a fork to create air bubbles separately.

Mix of dry ingredients


mashed banana in a separate bowl


Stir in dry ingredients with sugar,  butter mixture and pour the water with raisins. In this batter fold in the diced nuts and orange peel. Do not over mix.



Pour the batter into the muffin tins till 3/4 th full.


Bake for 15 to 20 mins or until it is done.
To test if it is done,  poke with a toothpick and it should come out clean.
golden brown colour on the top sure conveys it is cooked.




Microwave baked muffins


Variations

1. Change the flavour of this muffin by simply substituting 1 tsp of cocoa powder or 1/2 cup of grated carrot for the banana.
2. If you are not sure whether you would like  any these flavours you could just use 1tsp of vanilla or cinnamon powder instead.
3. Mix flax seeds which has good benefits for reducing cholestrol,  then you could use 2 Tsp of it with the dry ingredients.
4. Feel like having more protein in your muffin add 1/4 cup of soy flour  and 2 Tsp of extra liquid as well to get the consistency of a  muffin batter.


Notes


1.While outside of India you would get brown sugar and small granules of sugar I have felt in India it is not easy. So, if I don't have the small granulated sugar I mix them in the hot mixture so that it would dissolve well and blend in the batter.

2. Also, if you forgot to leave the butter outside of the fridge, don't fret. You can microwave it for few seconds and mix it with the batter.

3. If you don't have a conventional oven, you can do it on the microwave for 3 - 4 mins. Though there might be differences in the texture  and colour of the muffin baked in microwave versus conventional oven they both  taste  the same.

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