These apple banana muffins are great alternatives to "boxed" cupcakes. I love any kind. of dessert with fruit.
You can frost them as cupcakes or enjoy as a muffin with milk or morning coffee. Kids really enjoy them too. After all, it looks like cupcakes.
These muffins are packed with nutrients and its fat-free, as well as I, have used oats flour and for sweetness, jaggery is used. I think these are best served warm as a wholesome quick breakfast.
These dense hearty muffins are very satisfying. The mashed banana and chopped apple keep these muffins particularly moist and a few seconds in the microwave to warm them make them just as good the next day.
Finally, I would encourage you to try other recipe collections on this blog. Few collections I am mentioning below. Do check it out
PREP TIME: 10 MINUTES
COOK TIME:40 MINUTES
TOTAL TIME: 50 MINUTES
SERVINGS: 4
AUTHOR: CUISINE CULTURE
COURSE: EVENING SNACK
KEYWORD: ROASTED MASALA CHICKPEA
Ingredients
1/2 cup oats flour
1/4 cup Walnut, finely ground
1/4 tbsp baking powder
1/2 tbsp baking soda
1 tbsp chia seeds
3 tbsp olive oil
2 heap tbsp flaxseed, grounded
1/3 cup yogurt
1/4 tbsp ground cinnamon
1/2 tbsp vanilla extract
2 tbsp honey
1/4 cup jaggery powder
1 small apple, chopped
1 ripe banana, mashed
Preparation
1 - Preheat oven to 350° F and line muffin tin with cupcake wrappers.
2 - In a mixing bowl combine oat flour, walnut, cinnamon, baking powder, baking soda, chia seeds, jaggery powder.
3 - In a separate bowl, add yogurt, oil, vanilla extract, flaxseed (mixed in 4 tbsp water).
4 - Add wet mixture to dry mixture and slowly fold in apple and banana.
5 - Fill muffin tin evenly and bake for 34-40 minutes or until a toothpick inserted on the center of the muffin comes out clean.
6 - Allow them to cool down completely, and serve.
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