I am working on the next theme already, hopefully it’s should be even more interesting.
Since my kids don’t like any nut in their food, I had to skip walnuts. Then I saw that my all purpose flour was not enough. So made this even more healthy by adding more of wheat flour. Added chocolate chips to please the kids. Well I know all my bakes have these chips, it surely excites the little ones.
Finally when it was baked, I was so excited seeing how well it has risen. The taste was exceptionally good. Very moist and soft. I know next time I am going to make this as a loaf or a cake. I halved the recipe from what CL mentioned. This yielded me 12 mini muffins, 4 big muffins. Thanks for the wonderful inspiration CL!
Step by Step pictures for making Banana Muffin
Whole Wheat flour – 3/4 cup
All purpose Flour / Maida – 1/2 cup
Baking powder 1 & 1/4 tsp
Baking Soda – 1/4 tsp
A pinch of salt
Sugar – 1/2 cup
Flax Seeds – 1/2 tbsp
Hot Water – 1 & 1/2 tbsp
Butter, melted – 1 tbsp
Oil – 1 tbsp
Curds – 1 tsp
Ripe banana – 2 big ones.
Vanilla essence few drops.
Method to prepare:
Shift all the dry flours in a bowl, keep it aside.
Pulse the banana to get the puree
Add the hot water to the flax seeds and keep it aside. It will foam after a while.
In a bowl, take the sugar, add flax seed mix, banana puree, butter, oil, curds, vanilla essence. Mix well.
Pre heat the oven at 170 degree C
When the oven is ready, line the muffin tray with liners.
To the wet ingredients, add the dry ingredients and mix well. There is no need to beat or mix fast.
Spoon into the cup to half full. Bake it at 170 degree C for 15 mins. Then reduce to 155 C and bake for 5 mins.
The big muffins had to be baked at 170 degree C for 20 mins and then at 155 for 2 mins.