Desserts don’t always have to be very sweet. Muffins made with whole grains with added dried fruits and nuts make a great desert alternative. My boys prefer this kind of desserts over ice creams or cakes. They do love the traditional sweets and if given a chance would always choose them over anything else. But other than that, they don’t like overly sweet desserts. I make muffins very often with different fruit combinations and it always works great as after school snack or a dessert.
There are days when we are done with dinner very soon and they want something to eat before they get to bed. That is when these muffins with a glass of milk come in very handy. Lately, I have been involving my older one quite a bit when I am baking. This muffin was entirely made by him with me just standing next to him and giving him instructions.
When baking egg less bakes, bananas are my best choice. They add a lot of moisture in the muffin and the texture comes out great. This batter would use a little more liquid than other muffins as it has wheat flour in it and wheat flour needs more moisture.
My other recipes this Marathon –
Day 20 – Easy One pot Vegetable Biriyani
Day 21 – Paneer Bhurji / Pav Bhurji DessertsDay 22 – Baked Apple Roses
Preparation time – 10 minutes
Baking time – 15 – 18 minutes
Difficulty level – easy
Ingredients – (makes 24 small muffins)
- Whole wheat flour – 1 cup
- All purpose flour – ½ cup
- Flax meal – 3 tbsp
- Baking soda – 1 tsp
- Baking powder – 2 tsp
- Brown sugar – 1 cup
- Banana – 1 cup (mashed)
- Milk – 1 cup
- Butter – 4 tbsp (softened)
- Vanilla – 1 tsp
- Cranberries – ½ cup (I used dried cranberries)
- Almond – ¼ cup (coarsely chopped)
- In a large bowl, mash the bananas. I used about 2 large bananas. Overripe bananas work well for the recipe.
- Add the softened butter and beat well.
- Add the brown sugar, baking soda and baking powder and beat well until the mixture is creamy.
- Now add the milk and mix well. The mixture will appear curdled, so don’t worry.
- In another bowl, combine the flours and the flax meal.
- Add the flour mixture to the wet ingredients and gently mix. Don’t over beat at this stage as it will make the muffins turn hard.
- If preferred, coarsely chop the dried cranberries. Reserve some almonds to layer on top and then add them along with the cranberries to the batter and gently mix.
- Prepare the muffin tins by lining them with liners and spraying them with oil.
- Evenly distribute the batter into the tins. Add the reserved almonds on top of the batter.
- Preheat the oven to 350 F and bake the muffins for 15 to 18 minutes or until the toothpick comes out clean.
- Cool in the pan for about 5 minutes and then cool completely on a wire rack.