Wow… its been more than a year since I posted my last recipe, thought of starting it again with this cute looking muffins which immediately got thumbs up from my little angle. I husband wanted me to bake banana walnut muffins for his colleagues at office. After reading a lot many recipes, I picked up this one from here and make subtle changes.
| Ingredients | |
| Dry Ingredients | |
| All Purpose Flour | 2 cups |
| Sugar | 3/4 cup |
| Oats | 1/2 cup |
| Baking Powder | 3/4 tsp |
| Baking soda | 3/4 tsp |
| Salt | 1/2 tsp |
| Chocochip | 1/3 cup |
| Walnut | 1/3 cup |
| Wet Ingredients | |
| Cooking Butter | 1/3 cup |
| Banana puree | 1 and 3/4 cups |
| Milk (Optional) | 1/4 cup |
Fill
Method
- Preheat oven at 190°C. Slightly grease and line the muffin tray with paper liners.
- Sift the all purpose flour, baking soda, baking powder and salt together for couple of time and keep it aside.
- Mash the bananas with potato masher or with hand blender (I used 3 and a 1/2 dole/robust bananas to get the required amount of banana puree). Add in sugar and butter (you can also use vegetable/canola oil in place butter). Beat the mixture well for a minute or two.
- Add in the dry ingredients, oats and flour. Mix until combined. Stir in choco chip and walnut.
- Since, my cake batter was thick I used milk to get the dropping consistency. Hence, keep milk as optional and use only if you feel the batter is thick and again, use milk little at a time, i.e, 1 to 2 tbsp at a time.
- Fill 3/4th of each muffin cup with the batter and bake it for about 15-18 minutes or until a toothpick inserted comes out clean. Mine took about 15 min.
- Once cooked, let it sit in the tray for 5 mins and then transfer them to cooling rack. Do not leave it in the tray for more than 5 min as the lines will start giving out moisture turning the muffins soggy and we don’t want soggy muffins.
- And finally enjoy these cuties.
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