Banana nut muffin cups
Yum
My kids are grown up eating hot healthy breakfast, a typical Indian breakfast, but sometimes we are in need of a Healthy grab n go breakfast, tried different option and i do not want to compromise when it comes to healthy eating habits.
My elder one is a picky eater, so i had to make it fun to feed her. Call it a portion control or grab and go, these muffin cups work so well for everyone in the family.
Whole wheat flour - 1 cup
all purpose flour - 1/2 cup
chickpea flour - 1/2 cup
baking powder - 1 teaspoon
baking soda - 1 teaspoon
mixed nuts - 1/2 cup
banana - 4 to 5
eggs - 2
brown/white sugar - 1 cup
salt a pinch
oil - 1/2 cup
Preheat oven to 375F, grease and dust the muffin pan with oil and all purpose flour. In a large bowl mix all the flour as mentioned in the ingredient list along with baking powder and soda and of course the nuts, keep them aside. In a bowl, add the bananas, mash them using fork, to this add the egg, sugar and whisk them really well. Once done, pour the oil and whisk really well until combined. Now gently sift the flour little by little and fold them , bring it to a batter consistency. Pour the batter to the cup cake molds equally portioned. This yields about 12 medium muffin cups. Now it goes to the preheated oven for about 35 to 40 minutes. Cook until the tooth pick comes out clean.
These baked banana nut muffin cups are so delicious. I sometimes bribe my kids as a cupcake with some peanut butter or nutella as a frosting.
Once they are completely cools off, store them in a airtight container and refrigerate if you are using for more than a week. I stay in a cooler climate, so i just throw them in a air tight container stays in room temperature for about 5 days. As days goes by they taste even more yummier.
Please share your comments and feedback. Happy baking!
My elder one is a picky eater, so i had to make it fun to feed her. Call it a portion control or grab and go, these muffin cups work so well for everyone in the family.
Whole wheat flour - 1 cup
all purpose flour - 1/2 cup
chickpea flour - 1/2 cup
baking powder - 1 teaspoon
baking soda - 1 teaspoon
mixed nuts - 1/2 cup
banana - 4 to 5
eggs - 2
brown/white sugar - 1 cup
salt a pinch
oil - 1/2 cup
Preheat oven to 375F, grease and dust the muffin pan with oil and all purpose flour. In a large bowl mix all the flour as mentioned in the ingredient list along with baking powder and soda and of course the nuts, keep them aside. In a bowl, add the bananas, mash them using fork, to this add the egg, sugar and whisk them really well. Once done, pour the oil and whisk really well until combined. Now gently sift the flour little by little and fold them , bring it to a batter consistency. Pour the batter to the cup cake molds equally portioned. This yields about 12 medium muffin cups. Now it goes to the preheated oven for about 35 to 40 minutes. Cook until the tooth pick comes out clean.
These baked banana nut muffin cups are so delicious. I sometimes bribe my kids as a cupcake with some peanut butter or nutella as a frosting.
Once they are completely cools off, store them in a airtight container and refrigerate if you are using for more than a week. I stay in a cooler climate, so i just throw them in a air tight container stays in room temperature for about 5 days. As days goes by they taste even more yummier.
Please share your comments and feedback. Happy baking!
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