Banana oats muffins

banana oats muffin, eggless

Day 4, Thursday.

These days I feel like I am writing a journal .. everyday I am excited to try something new and to share the experiences with everyone. My mornings are spent thinking about the muffin recipe that I can try today, my office breaks spent on browsing through my saved recipes or new recipes, and my evening, executing my day’s research. 🙂

This banana oats muffins recipe was lying in my saved section from a long time and I really wanted to try this. So , what could be a better time than this… They are perfect for teatime, small snack break and even for breakfast.. I really like them for my breakfast with a strong cup of coffee, and also took them for my evening snack for my 2 hours tiresome bus journey.

Recipe adapted from this blog.

Recipe for banana oats muffins –

 

Ingredients-

  • ½ cup whole wheat flour
  • ½ cup instant oats
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 2 medium sized banana (1/2 cup mashed banana)
  • ¼ cup oil
  • ½ tsp vanilla essence
  • ¼ cup brown sugar
  • 1 tbsp chia seeds (you can add any nuts also)
  • 1 tsp of flax seeds and musk melon seeds for sprinkling on the muffin’s top.
  • Pinch of salt.

Method –

  1. Preheat the oven at 200 degree Celsius.
  2. Sieve the whole wheat flour salt, baking soda, baking powder together in a bowl. Add the oats and chia seeds in the bowl.
  3. In another bowl, add the mashed banana , brown sugar and vanilla essence. Stir well . Add oil and stir till all incorporated together.
  4. Add the flour mixture to the wet mixture and mix gently. Use cut and fold method to mix . Do not over mix the batter.
  5. With the use of spoons, fill the muffins tray till the top. Put some flax seeds and musk melon seeds as garnishing over the muffins top.
  6. Bake them at the high temperature (200 degree C) for about 5 minutes, then reduce the temperature to 180 and bake for 12-15 minutes.Do note I use small muffin tray , if your muffin tray is medium/regular sized, bake them for around 18-20 minutes.
  7. Insert a toothpick in a muffin, if it comes out clean , then the muffins are done.
  8. Enjoy them with cold milk or hot coffee 🙂

banana oats muffin, eggless

Note : I am doing a muffin week .. Check out my other day’s post :

Monday : Tutti-fruity muffins

Tuesday : Spiced Apple muffins

Wednesday : Chocolate chip oats muffins..

 

Singhal (Semolina Banana jalebi)

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Uttarakhand, described as the land of Gods is known for its beautiful landscape and rich culture and  heritage ..and today i will add a little about its delicious cuisines also. I am blessed that I belong to this place and needless to say in love with it.. Well we basically belong to a place near Ranikhet… a small town which has flourished a lot with time.. but one thing that still makes the place charming is its simplicity… simplicity in people’s heart, in their conversations and in their food..

Thinking Why I am going on about Uttarakhand? 😛

As I have mentioned in my previous posts, I am a part of lots of food groups on facebook.. and one of them being “ChefAtLarge” , This group is full of creative people and has a great blend of amateurs to professional chef’s . It also has lots of events happening..and today morning i stumbled upon on one of the events that is for Independence Day.. For this we have to post a entry for breakfast dish that belongs to our native place or any other traditional Indian breakfast..So, I decided to make a dish from my native place too, “Singhal” was suggested by my mom as my nani use to make this a lot for their breakfast and also on their birthdays. So I decided to go for this as having singhal may bring back lots of childhood memories for her..

Singhal, is a sweet dish usually prepared on any auspicious occasions in Uttarakhand with many other things…it is like a semolina banana jalebi..

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Recipe for Singhal:

Ingredients:

  • 2 cups of semolina (sooji)
  • 1 cup of curd
  • 2 mashed bananas
  • 3/4 cup of sugar
  • 1/2 tsp of cardamom powder
  • 1 tsp of saunf (Aniseed)
  • Ghee/oil for frying
  • water , if needed.

Method:

  1. Beat the curd in a bowl. Add semolina, mashed bananas, sugar and mix well.
  2. Add cardamom powder and saunf. Mix well and add 2 -3 tbsp of water if required. The mixture would be thick.
  3. Cover the bowl and let it rest for about one hour.
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    Batter after 1 hr.

  4. Take a muslin/cotton cloth and fold it in equal four part. Make a cut of about 1 cm in the center of the cloth. Now pour some of the mixture in the cloth ( same way it is done for jalebi, though this mixture will be very much thicker than jalebi mixture.)
  5. Heat the oil in the frying pan(kadhai) and with the help of the cloth pour batter in frying pan(kadhai) in spiral shape..
  6. Cook till brown in color.

IMG_20150815_201731[1]Happy Independence Day India .. Enjoy these with a cup of tea/coffee 🙂