Saturday, 25 April 2015


Banana Walnut Wholewheat Breakfast Muffins


Whole-Wheat Flour                            - 1 cup
Mashed Banana                                  - 3/4 cup (2 banana makes this much)
Baking Soda                                       - 1/2 tspoon
Baking Powder                                   - 1 tspoon
Salt                                                      - 1/8 tspoon
Honey                                                  - 2 tblspoon
Walnuts                                               - 1/2 cup
Vegetable Oil                                      - 1/4 cup
Mixed Herbs grounded                       - 1 tspoon (Nutmeg, Cloves, Cardamom,Fennel, Black Pepper)
Vanilla Extract                                    - 1 tspoon
Nutella Hazelnut spread                      - 6 tblspoon (Half tblspoon each cup)


Preheat the oven to 180c , line a 12 muffin tray.
Blend together oil, herbs, salt, baking soda, baking powder and honey in a mixing bowl.
Once mixed well, add in the mashed banana, Vanilla extract and blend again.

Fold in the walnuts and flour.

Fill the muffin cups 1/2 way. Spoon in the Nutella spread into each cup.

Cover the muffins with rest of the batter.

Bake the muffins for 20-22 minutes or the toothpick comes out clean from the center of the muffin.

Let them cool for few minutes in the tray. Take them out from the muffin tray and keep them on the cooling rack to let them cool completely.

Dust with some icing sugar or they are already on sweeter side with those lovely ripe bananas.

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