Saturday, 19 October 2013

Original Eggless Banana Oats Muffins

 "A creative man is motivated by the desire to achieve, not by the desire to beat others." - Ayn Rand.

I bake at my own pace. Blog at my own pace. There are a few disasters every now and then ofcourse. And those do not make it to the blog, most often not even to the dining table. Mom and me bury the secret right at the kitchen... That is only until the subsequent attempt is a success. No accolades, only lots of creative inputs from family and friends, plenty of tips and feedback from blogger friends... But the underlying passion to create and consume keeps me going. A creativity that fuels productive pursuits... And a product of that pursuit is this original recipe from my kitchen.


1/2 cup Oats
1 cup whole wheat flour
1/2 cup all-purpose flour
3/4 cup sugar
1 cup butter milk
1/4 cup butter
2 large ripe bananas, mashed
1 tsp baking powder
1/2 tsp baking soda
a pinch - salt
Blueberry or Chocolate syrup - optional


To make Buttermilk
Measure 1 cup of milk minus 1 tbsp into a bowl. Add one tbsp of vinegar. Gently mix and let th emilk stand for 5 - 10 mins.

In a large bowl, whish together the all purpose flour, wheat flour, sugar, baking powder, baking soda and salt.

Place the oats in a large bowl and pour the buttermilk over it. Let it stand for 10-15 minutes.

Melt the butter and keep aside.

Mash the bananas and keep aside.

Make a well in the dry flour mixture and pour the oats-buttermilk mixture in the centre. Quickly combine the wet and dry ingredients using a spatula. Add the melted butter and mashed bananas and combine. Do not overmix or the muffins will turn out tough and rubbery.

Grease and line the muffin cups or muffin tray. I used a mini-muffin tray and 7 normal size silicone muffin molds

Preheat the oven to 200 degrees C. Spoon the muffin batter to fill half the mold. Pour a few drops of blueberry or chocolate syrup and cover again with a spoon of batter. I just did this for some extra zing. The muffins turn out sticky in the middle. You can omit the syrup.

Bake the mini-muffins for 15 minutes and normal sized muffins for 25-30 minutes or until the tops are golden brown and a toothpick inserted into the centre of the muffin comes out clean.

Super-soft spongy and yummy muffins. The mini muffins were downed in no time :)
priya's signature image at photobucket


Chandrasekaran Swaminathan said...

The presentation too looks awesome :-)

Chandrasekaran Swaminathan said...

The presentation too looks awesome :-)

Swathi Iyer said...

Delicious eggless banana oats muffins.