Banana muffin recipe

This recipe yields around 5 to 6 muffins depending upon the size of the molds.

Ingredients

1. OVER RIPE BANANA - 2

2. OATS - 45GM

3. WHOLE WHEAT - 30GM

4. JAGGERY POWDER - 30GM

5. COCONUT OIL - 2 TABLESPOON

6. MILK - 2 TABLESPOON

7. VANILLA EXTRACT - 1 TEASPOON

8. BAKING POWDER - 1 TEASPOON

9. BAKING SODA - ¼ TEASPOON

10. APPLE CIDER VINEGAR/ NORMAL VINEGAR - 1 TEASPOON

11. SALT - A PINCH

12. CINNAMON - 1 TEASPOON

13. CHOCO-CHIP - 10GM

14. WALNUT - 2 CRUSHED

INSTRUCTIONS:

Preheat the oven to 180°C. Keep your muffin molds ready with the muffin liners.

RECIPE:

Batter

1. Whisk the oats flour, whole wheat, baking powder, baking soda, salt and cinnamon together in a medium bowl.

2. Set aside. In a mixer, add the bananas, jaggery, milk, coconut oil, vinegar and vanilla extract and give it a nice mix at medium speed.

3. Take out your wet ingredients in a bowl.

4. Pour the dry ingredients into the wet ingredients, then whisk using the cut and fold method until combined.

5. Add your walnuts and chocolate chips, fold them in now. Batter will be thick.

6. Spoon the batter into liners, filling them all the way to the top.

Bake

1. Bake for 25-30 minutes in the oven, reduce the oven at 180°C.

2. Insert the toothpick in the middle to check whether it’s cooked or not.

3. Bake for an additional 5-10 minutes or until a toothpick inserted in the center comes out clean.

4. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

5. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Written by Divya Mittal