I always get excited at the sight of overripe bananas. Though I have a couple of trusted banana bread/muffin recipes, I love experimenting with new recipes with banana as the base.
Here’s another recipe for all you banana lovers! Paired with sweet juicy raisins with a mild aroma of vanilla, this whole-wheat muffin is very different from rest of my banana muffin recipes. The flavor of the banana itself is not too strong. They are unbelievably soft and airy too.
These delicious soft banana muffins are quite sweet unlike my usual bakes. I have used 1 cup of unrefined sugar, which was honestly a mistake. But my daughter and husband both thought it was perfect. So if you like your muffins sweet this recipe will be right. On the other hand if you are like me and prefer milder muffins (more like a small breakfast or a snack with coffee/tea) I recommend that you reduce the amount of sugar into half.
I think addition of almonds or walnut will make these muffins even better.
You can use powdered jaggery instead of refined sugar.
Use any milk of your choice for richer muffins
Replace olive oil with any other oil you like. You can even use melted butter instead.
Instead of the apple cider vinegar, regular white vinegar will work fine.
I baked them 4 days ago and I still have a couple of them in the refrigerator. They are soft even today. Store them in an airtight container.
- 1 cup of whole wheat flour
- 1 cup brown sugar
- ½ cup raisins
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tsp. vanilla powder
- ½ cup mashed overripe bananas
- ¼ cup olive oil
- 1 cup water
- 2 tbsp. apple cider vinegar
Preheat the oven at 150 degree Celsius.
Combine all the dry ingredients and the raisins and mix well. Mix all the wet ingredients together.
Now pour the wet into the dry ingredients and mix well.
Pour the batter into a lined or greased muffin tray and place it in the preheated oven. Bake for 20 -25 minutes or till the toothpick inserted in the center comes out clean.
Let the muffins cool on a wire rack and enjoy them fresh.