Friday, October 22, 2010

Eggless Whole Wheat Banana Muffins...goodness at its best!!!

Print Friendly and PDF
Those were the days when I used to feel baking cakes or muffins is something suitable only for special occasions but now,not any more.But our blogger friends have made my assumption completely wrong by coming up with their innovative ways of making low fat versions and using healthier ingredients which suits our regular diet.I have come across many low fat recipes and this is one of them,When I saw Madhuri's Fatless strawberry banana muffins I liked the recipe instantly and ended up making it the very next day.The only thing I changed in the recipe was I added some extra sugar to suit my taste buds and I liked them a lot as they were absolutely guilt free.Recently during my blog hopping I hooked upon Usha's Cardamom flavored whole wheat banana bread which I liked again and then I made my own version of Banana bread taking some pointers from both the recipes.The result was just outstanding and I must say that this has become my own favorite recipe for eggless banana muffins.This is really a healthy treat for all the muffin lovers as it has all the healthy ingredients like oats,wheat flour, flax seeds,walnuts,dates and especially no eggs,no butter and no white flour.Walnuts,raisins and chocolate chips adds up the extra taste during each and every bite of muffin.However usage of oil is upto you and optional but it makes the muffins bit moist.This has taken a place in my regular breakfast menu now and I hope it will find its place in ur menu too..

Ingredients:
1 cup whole wheat flour,and 1 tsp wheat flour for dusting
1 cup quick cooking porridge oats

3 ripen banana's

1/2 cup milk
12-15 soft dates

1/3 cup sugar

1/4 cup oil,optional but I recommend to use it

1 tsp vanilla essence
3 tsp flax seeds
1/4 cup water
a generous pinch of salt
1 1/2 tsp baking soda
1/4 cup chopped walnuts

1/4 cup raisins

1/4 cup chocolate chips


Method:
  • Preheat the oven at 180 degrees for 10 mins.
  • Grind Oats to a fine powder in the mixer.
  • Dry roast flax seeds on a tawa/pan for few seconds and grind into a fine powder.Add this powder to 1/4 cup warm water and let it sit for 8-10 mins.
  • In a big bowl,mash banana's properly until they form smooth pulp.
  • Grind dates with 1/2 cup of milk and 1/3 cup of sugar to a fine puree.Mix in this puree into the smashed banana pulp.
  • Add oil,vanilla essence to the above mixture and mix well with a balloon whisk.Add the settled glutinous flax seed mixture to it and mix well.
  • Take another bowl and add wheat flour to it and add oats flour,baking soda,salt to it and mix them roughly.
  • Fold in the dry ingredients to the banana mixture and mix well.
  • Take a small bowl and add chopped walnuts,raisins and chocolate chips to it and dust it with 1 tsp of wheat flour.
  • Add the nuts mix to the batter and mix gently with a spatula.
  • Scoop out the mixture into the well greased paper lined muffin moulds and place it in preheated oven for 20 mins at 160 degrees.
  • This mixture will yield approximately 12 muffins.I made 6 muffins and the rest of the batter I pour into a loaf pan and made banana bread.Bread needs bit longer time to bake,approximately 30 mins.
  • Check the muffins/bread are done or not by piercing a tooth pick in the center and check whether it comes out clean.
  • Cool them on the wire rack and store it in air-tight containers.they stay good outside for 2 days.If you want to store them for longer time keep them in refrigerator.
While serving just pop them into the microwave and microwave for 20-30 seconds and serve it warm.You can even enjoy this as dessert by serving it with ice cream of your choice.

37 comments:

Bergamot said...

i love healthy muffins... these look delicious

Santosh Bangar said...

muffins are looking delicious yummy and nuitrious also

Sharmilee! :) said...

Wow perfect fluffy muffins...luv the goodness of wheat in it

aipi said...

Very Fluffy looking Muffins dear. Loved the look of them.

US Masala

suma said...

Banana and cardamom go so well together Pratibha! The muffins must have tasted fab. Eggless and high fiber is a bonus here..

PJ said...

Looks awesome Prathiba!!Nice clicks :)

Supriya Nair said...

The muffins look heavenly. Nice and fluffy...

Priya said...

Woww wat a gorgeous looking muffins, i dont bother to grab and have them rite now..

YUmm!!

Priya's Easy N Tasty Recipes

Happy Cook said...

Wowo they look perfect.

RAKS KITCHEN said...

Love the recipe,sounds good too ...Well clicked prathy!

Roshan said...

the muffins look gorgeous....superb pictures...

Suja Sugathan said...

Healthy gorgeous muffins..delicious breakfast

PriyaRaj said...

Healthy Muffins...looks perfect & nice clicks..

kanthi said...

Muffins look super delicious

Rachana said...

Those banana muffins look so soft n fluffy. A great recipe, Prathy :-)

Hamaree Rasoi said...

Hi Prathy

Muffins look great and so fluffy. Loved the way you have maintained both excellent taste and healthy contents.


Deepa
Hamaree Rasoi

Divya Vikram said...

Perfectly risen muffins. Lovely crust..

Shama Nagarajan said...

yummy muffins dear

Orsetta said...

Hello from Italy! I found this blog and I really like your kitchen!
Skip to us, we like to exchange cultures and recipes!

I hope you like what we do!

Many greetings from Italy!

www.whitedarkmilkchocolate.blogspot.com

Home Cooked Oriya Food said...

amazing muffins... the way they have fluffed up is so good...

Akila said...

lovely muffins...

Deeba PAB said...

Gorgeous... tall and delicious muffins!

Priya Sriram said...

Nice to see you too Prathiba!
Muffins are looking great!

Pavithra said...

Truely goodness at its best..its really beautiful.

Apu said...

Healthy and yummy!!

kanthi said...

Muffins look soft and fluffy

suma said...

Wow Pratibha! These look soft and wonderful! No butter, whole wheat and oats make these even more better, bookmarked!

Sushma said...

This is an amazing recipe! The muffins were moist, light, and just out of this world!! Have decided to make it on a regular basis :))

Ashwini said...

Hi,
Made these today. They tasted good but i wasn't sure about the consistency of the batter as i was baking muffins for the first time... ever!!!i followed the recipe,however as i found the batter too thick,i added some more milk in the end. After they got baked (took 26 min at 170 C),they still looked undone and dense. Also on eating they seemed to stick to the palate.What do you think went wrong?

Prathibha said...

@Ashwini..As we used wheat flour and oats in the recipe,both absorbs lots of liquid content and that might be the reason ur mixture would have become very thick..if it happens like that I do add some milk to get the right consistency,it need not to be pouring consistency but should be thicker than our idli batter...when you found them uncooked in the middle,you should have baked them for another few minutes and should have tested with tooth pick again..Did they rise or they were heavy,thick and very dense?..do not bother as they did not come well..if you eat eggs,start making the ones with eggs initially as they r not very tricky as the eggless ones..plz feel free to ask any doubts.

Ashwini said...

Thank you for responding to my query.yes,the muffins did rise after baking them,but despite that they were dense and tasted raw...if i have to substitute eggs,what do i omit from the original recipe?and can the oats be omitted too?

Prathibha said...

@Ashwini..Flax seeds are used in the recipe instead of eggs,this was a very healthy recipe with the use of wheat flour n oats..why don't you try this recipe http://thechefandherkitchen.blogspot.in/2012/07/eggless-chunky-apple-streusel-muffins.html
I have both eggless n egg options,try with the egg.

Anonymous said...

Hello,

I tried these miffins/cake twice now. Super helathy recipe! Thank you for this.
I need one suggestion though. My muffins or cake both rise nicesly in the oven with big fissures, like in your photos. But once they cool, they fall to some extent. Any ideas why?

Thank you,
Radhika

prathibha Garre said...

@Radhika..Eggless bakes tend to fall slightly after they are done,it is normal..but if they are falling too deep then its an issue

radhika said...

Hi Prathy
Is it ok tp substitute 1 egg for the flaxseed?

radhika said...

Hi Prathy,
I went ahead and put one egg instead of flax and it came out great. Also, I used another tip I read elsewhere.I amde bundt cake and towards the end of the 30 min, when the toothpick at the center did not come out clean, but the rest of the cake is done, I switched off the oven and let the cake be in the hotoven for 10-15 min. That way the temperature shock when taken out of the oven will not make it fall. Anyways, thank you so much for the recipe.

Radhika

prathibha Garre said...

Hi Radhika..thanks for letting me know ur experiment...share me the foto of ur cake if yous till have anything left..:)

Post a Comment

Thank you for visiting The Chef and Her Kitchen.
Do leave your comments and feedback,they are always welcome.Please do not leave any links.

Hugs,
Prathy

 
back to top