We had to go to a friend's house for dinner on a friday evening. Usually we don't go to friends' houses empty handed. Its a tradition we follow to carry either fruits or flowers or sweets specially if there are kids, pregnant women or elders there. We were visiting them for the first time and so it was all the more important to be carrying some goodies. We didn't have time to get some store-bought sweets instead I decided to bake something. As I was looking through my pantry I noticed that I didn't have too many fruits except a few bananas. So decided to bake these banana-nut muffins.


I thought I would have to convince my kids and S not to finish them off as these were meant for the friends. I was pleasantly surprised at their very 'considerate' behavior. We finally managed to pack some for the friends. Our friends were very happy and surprised that the muffins were home-made. Needless to say yours truly had no words to say other than to blush!! :)




Ingredients - 


Wet Ingred - 


Ripe Bananas 4
Sugar 1 1/2 cups
Canola Oil 3/4 cup
Water 3/4 cup


Dry Ingred - 


Whole Wheat Flour 1 1/2 cups
All Purpose Flour (Maida) 1 1/2 cups
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
Chopped Nuts 1/2 cup

Method Of Preparation - 


Sift all the dry ingredients except the nuts. Add half of the nuts after sifting :)


Puree the bananas adding oil, water and sugar. Beat all the wet ingredients until well blended.


Mix the wet and dry ingredients and beat them (for a min or two) to get a smooth batter. 


Add 3-4 Tbsp of water if the batter seems a little stiff. 


Preheat the oven to 350 degree F.


Gently spoon the batter into mini cups (If using cup liners, place them in a muffin plate and spoon the batter). Sprinkle the remaining chopped nuts on top of the spooned batter for 'that extra crunch'.


Arrange the batter filled cups on a cookie sheet (or the muffin plate as is) and place in the preheated oven. Let it bake for 22-27 min or until a toothpick comes out clean upon piercing the center of the cup cake. 


Devour upon cooling!!


Sending this to Champa's ' Bake Off - Nov 12 2010' and to 'Fruit in Baking' event.





Makes 12 regular size and 12 mini muffins
Preparation Time 10 min + 25 min baking time

Posted by Harini on Sunday, November 7, 2010

11 comments

  1. Ms.Chitchat Says:
  2. Superb recipe, sounds tasty too. Bookmarked!!!!

     
  3. Muffins look yummy..

     
  4. Priya Says:
  5. Gorgeous looking muffins..

     
  6. Delicious looking muffins. Congrats on holding off your kids till you served it to your guests. That too is an art.

    Deepa
    Hamaree Rasoi

     
  7. muffins looks delicious.. love them.. yummmmmm...

     
  8. They look gorgeous. Thanks for such a wonderful entry. Sorry I didn't comment on it sooner.

     
  9. The muffen looks cool....first time here..Liked your space,,being a vegetarien ...i liked it very very much,,,,,good recipe..

     
  10. dhivya Says:
  11. What is the measurement of mashed banana in cups?

     
  12. Harini Says:
  13. thx for all of ur comments.
    @dhivya, approximately 3-4 cups of banana puree should be good. Add more puree if the batter is thick.

     
  14. dhivya Says:
  15. Hi harini,
    I tried this muffins today and here is the link for the muffins:
    http://dhivyashankar.blogspot.com/2011/01/vegan-banana-muffins.html

     
  16. Sheetal Says:
  17. Tried out these muffins yesterday, Harini.Were simply superb.Have never baked goodies without eggs.I was pleasantly surprised with the results.And on top of the wonderful taste is the fact that these are healthy.
    Thank u for the recipe !!

     
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