I am fairly new to baking. Though freshly baked cakes and bakes always looked temping I never was interested enough to bake them myself. Deep down I always knew what the reason was! Crazy amounts of sugar and butter in the cake recipes always turned me down. I realized that I can only enjoy eating something if I enjoy cooking it. With all due respect to PW and Nigella, I am not a butter lover!
But thanks to some great blogs on baking, I have now realized that cakes can also be healthy. They don’t always have to be overloaded with butter and sugar to be tasty. I tried several recipes and this one is great!
These muffins are made with whole wheat flour. They are eggless and butterless. They are loaded with not just fresh bananas and carrots but also oats, raisins and almonds! This can be great breakfast paired with a glass of tea or a perfect snack for my 2 year old daughter at 5pm!
With the beautiful deep flavor of carrots and sweetness of banana these muffins also have a crunch from the oats and almonds. As you take bites into it there will be occasional sweetness bursts from the golden raisins! If you want it less sweet to eat as breakfast you can reduce the brown sugar into ½ cup.
You must be thinking that muffins which sound this healthy can’t be tasty but believe me they are YUM!!
[typography font="Cantarell" size="24" size_format="px" color="#b36f98"]Ingredients:[/typography]
- 2 cups whole wheat flour
- 2 cups finely chopped/grated carrot
- ½ cup almonds roughly chopped
- ¼ cup quick cooking oats
- ¼ cup raisins
- 1 tsp baking soda
- 1tsp cinnamon powder
- 2 ripe bananas mashed into a paste
- ½ cup olive oil
- 1/2 cup yogurt
- 1 cup brown sugar
Mix all the dry ingredients in a bowl.
In a separate bowl combine all the wet ingredients and mix well.
Add the dry ingredients to the wet ingredients and mix till combines. The mixtures will be quite hard. If it looks too dry add a little more yogurt. Don’t be tempted to make it too watery.
Scoop the batter into the greased muffin tray. And bake till done.