Whole Wheat Banana Carrot Muffins
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!!
Tasty and healthy
Loaded with the goodness of raisins and almonds
Crusty on the outside
Moist and full of flavor inside
[typography font="Cantarell" size="24" size_format="px" color="#b36f98"]Ingredients:[/typography]
Dry
- 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
Wet
- 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.
11 comments :
Lakshmi February 22, 2013 11:51AM
Hi chinmayie,
I tried with Organ gluten free egg replacer (http://www.orgran.com/products/174/) instead of baking soda and the muffin came out very well. Just replaced baking soda with 1tsp of egg replacer.
Thanks!
JIN September 26, 2011 3:19AM
This recipe was excellent- very simple to do. I used some bananas that were frozen in the freezer a few months- I did not want to toss them. I also used greek yogurt and I cut the sugar in half. I used organic cane sugar
dorthea August 9, 2011 9:26PM
Thank you for the recipe! The aroma of the baking muffins was wonderful, and the muffins themselves are very good, and nutritious!
I had two old bananas to use up, and i used carrot pulp from my juicer instead of grated carrots. I halved the amount of brown sugar and used 1/4 c Splenda, and halved the oil and used 1/4 c. apple sauce. I also added a 1/2 tsp orange flavouring and 1/4 tsp powdered ginger to augment the cinnamon. Everything turned out very well.
Chinmayie August 10, 2011 3:39AM
Glad you liked the recipe Dorthea! Your version of the recipe sounds better than mine! Have to try your recipe now
Banana Carrot Whole Wheat Muffins « Teacher by Day – Chef by Night July 2, 2011 2:08AM
[...] that you just crave something sweet!) This has the best of both worlds! The original recipe from Love Food Eat suggests you can reduce your sugar down to make it less sweet, I would have no problem adding less [...]
Lindsey@Lindselicious May 23, 2011 9:38PM
I love this! I’m with you- while I love sweets and butter, my waistline and jeans dont. This is a great alternative! I can’t wait to try this. YIpee!
Chinmayie May 24, 2011 7:17AM
I know!!! there is still hope for people like you and me! there are AMAZING things we can bake which will not make us fat! lol!
don May 18, 2011 3:47AM
chinnu, the brown sugar you have mentioned in the ingredients is that line cane sugar or the demara sugar?
Chinmayie May 18, 2011 8:37AM
It is cane sugar and it looks like this – http://www.coffeeandvanilla.com/wordpress/wp-content/uploads/2008/11/soft-dark-brown-sugar-6.jpg
I got it from your kitchen! lol!!
Aparna Anand May 18, 2011 1:25AM
Chinmayie,
Super yummy blog! Love the way you keep things simple and healthy.
Whats the temperature and time for baking the muffin?
Chinmayie May 18, 2011 2:59AM
Thanks Aparna! Good to know that you like my blog
Bake the muffins at 350 F, for about 35 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.