Brown banana muffins

When I started trying this my husband made fun of me saying I was going to get baked unniappam. But believe me this did turn out well. Only thing to keep in mind is to let it cool well before having. Wheat flour banana muffins and that too eggless was a hit. I used jaggery instead of sugar. May be you can substitute it with sugar or brown sugar.

Ingredients

• Whole wheat flour- 2 cups
• Banana (small ones) - 3
• Jaggery - 1/2 cup
• Butter milk - 1/2 cup
• Oil - 1/2 cup
• Cinnamon powder -1 tsp
• Baking soda - 1 tsp
• Milk - 1/2 cup

Method

• Mix together buttermilk, cinnamon powder and baking soda
• In a deep vessel pour oil, add the above mix and blend well
• Melt jaggery in milk and add to above.(Earlier I had shredded jaggery, melted it in little water, allowed it to simmer for sometime and strained it. I had this very thick jaggery paste in my fridge)
• Mash the bananas well in a blender.
• Add wheat flour to the oil-buttermilk mix and follow by mashed banana. If the batter appears thick loosen it by adding little milk
• Preheat your oven. Pour this batter to muffin case and bake at 150 degrees for 12-15 minutes. Adjust your oven settings accordingly.

Let the muffins cool really well, otherwise it'll be sticky and won't come well off the muffin cases. It comes to its best flavours a day later. So if possible keep overnight. Otherwise also fine as it is tasty. My husband and son loved it. 


Sending this to bake fest (vardini's monthly event), Sending this to fruit fiesta at Ramya's recipe, sensible vegetarian , Healthy morsels