Whole wheat Banana muffins
These whole wheat banana muffins are proof that simple pantry ingredients can whip up delicious treats in no time. Put the over ripe bananas, languishing in your fruit bowl, to good use with these healthy muffins. Oats are added to improve the health quotient of the muffins but you can use only whole wheat flour.
Sarda Farms ghee substitutes butter or oil and renders a rich earthy taste to the muffins.
- 1 cup whole wheat flour
- 1/ 2 cup instant oats, powdered
- ¼ cup Sarda Farms ghee, melted
- ½- ¾ Sarda Farms milk
- 2-3 ripe bananas mashed
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon powder
- 2 eggs, whisked
- 1/3 cup brown sugar (or jaggery)
- ¾ teaspoon baking powder
Pre-heat oven to 180 degree C
Line a 12 cup muffin pan with paper liners
Mix the wheat flour, powdered oats, cinnamon, sugar, baking powder and stir.
Mix together mashed bananas, eggs, ghee, vanilla extract and ½ cup milk.
Mix the wet ingredients with the dry till they are just incorporated. Do not overmix. Add little milk if needed to make a thick dropping batter.
Place about 2- 2 ½ tablespoons mixture in each muffin cavity. It should be about ¾ full.
Cool on a wire rack.
Note : For a variation, you can add some chopped almonds / walnuts or raisins to the batter.