Oatmeal & Banana Muffins
I love cakes, biscuits-well just about anything that is sweet, and the fact that I only eat “eggless” is a blessing in many ways. My mum, 1sister, 1 brother in law and myself are the only ones in my immediate family that go “eggless”, and this is where I come in—I have been nominated to provide tasty, sweet eggless treats for the 4 of us and although my little princess eat cakes with eggs – come Friday and they are anxiously waiting for their “Usha Masis” (masi means mums sister), baked treats.
Since I only bake eggless, I had to get my thinking cap on, measuring beakers and Bunsen burner in line to carry out some experiments for “eggless treats”. Most of the experiments, and substitutions worked well and I have created a good few eggless recipes that I will be sharing in weeks to come.
Since my sister is quite particular about the Princesses diet, sometimes I try to make healthy options when baking and the recipe I am sharing today is one of those where the eggless bit and all the healthy substitutions worked in perfect harmony to create this wonderful Healthy Oatmeal Muffin, and since the Princesses love nuts—I decorated the muffins with chopped almonds –this really made their day.
Oatmeal & Banana Muffins (18muffins)
250ml whole wheat bread flour
65ml flax seed meal
125ml light brown sugar
5ml baking powder
5ml bicarbonate of soda
5ml cinnamon powder/mixed spice
65ml chopped pecan nuts or almonds
250ml fat free milk
125ml butter milk
65ml melted butter or cooking oil
2 bananas grated
30ml additional chopped nuts for decoration/topping
- Mix all of the dry ingredients in a bowl and stir well to combine
- In a measuring jug mix all of the wet ingredients using a whisk
- While pouring the wet ingredients into the dry ingredients, use a spatula and combine wet and dry ingredients-ensuring all ingredients are well combined yet not over mixed
- Place spoonfuls into muffin pan and bake at 180 for about 20minutes
- Remove from oven and allow to cool before serving