Banana Cranberry Muffins

Banana and healthy baking go hand in hand. It’s so easy to blend banana in egg-less baking. These whole-wheat banana muffins are healthy and often comes handy as a quick breakfast.

These are simple to bake and one can easily try these even if baking for the very first time. If healthy eating habits are in your mind, you will definitely like these egg-less cottage cheese muffins.

So, here is the no-fail recipe for super soft muffins. Below mentioned quantities will give you 12 medium size muffins.

Ingredients:

Whole wheat flour:  11/3cup

Powdered sugar:  ½ cup

Butter:  2/3 cup

Ripe banana:  1

Warm milk:  ½ cup

Baking powder: ½ tsp

Baking soda:  ¼ tsp

Dry cranberry:  1tbsp

Vanilla extract:  1tsp

Method:

Sieve flour, baking powder, and baking soda. Keep them aside.

In a bowl, beat butter and sugar together until powdered sugar is totally dissolved. Add mashed banana, vanilla extract and whisk again.

Add half of the flour and half quantity of milk and make a quick mix gently. Now add remaining flour, ¼ tsp cranberry and mix again. We want a thick consistency batter so add the remaining milk accordingly.

Line the muffins tray or silicon moulds and scoop the batter evenly in all the moulds. Sprinkle the remaining cranberry on top of each muffin. Bake in pre-heated oven for 20 minutes at 180 degree centigrade.

Each oven has its own heating standards so keep an eye while these beauties are getting baked. Do the simple test of inserting a toothpick at the centre of a muffin to check if it’s baked. If toothpick comes clean muffins are ready, while if the toothpick gets sticky bake for few more minutes.

egg-less-cranberry-muffins2.jpg

These healthy muffins taste best once they have cooled down. Transfer them to a covered container once cooled.

By the next day, the flavour of the bananas will get more enhanced. They stay good for two days at room temperature. In order to store for a longer period, transfer them in an airtight container and refrigerate. Bring them to room temperature before serving as butter in it makes them hard once refrigerated.

Make sure all ingredients are at room temperature while preparing to bake. You can replace cranberry with raisins or walnut. Since I believe in healthy baking I use whole-wheat flour. If you are sceptical about it and trying for the first time, substitute half of whole-wheat with refined flour (maida).

I hope you enjoy baking these healthy treats as much as I do.


– By Megha Agrawal, for IWI*

About IWIite Megha Agrawal

Megha Agrawal likes to paint and believe in healthy bakes. You can
read about her creative journey on www.Bhaili.com.


*If you wish to write for IWI, head to our submissions page.

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