Eggless Whole Wheat Banana and Blueberry Muffins.


Coming from the Caribbean, my relationship with bananas is a very strong one. There, bananas as well as other tropical fruits are cheap and abundant, so there’s plenty of them everywhere, all year round. In fact, there are some types of bananas (Plantains) which are cooked, boiled or fried as a vegetable and served as a side dish in a variety of savory dishes, but surprisingly they are not at all as popular in baking as they are here in North America. Nevertheless, bananas have become my favorite thing to add to muffins batter and for eggless baking they are particularly helpful, because apart from their delicious sweet taste they serve as a substitute for eggs by providing that slightly spongy texture and smoothness to cakes and muffins.

Since I always keep bananas at hand, to snack on them or for fruit smoothies, oftentimes I have too many ripe bananas all at once, in which case banana muffins are a good way to take advantage of them and for baking, the riper they are the better.

Here, to give my classic banana muffins recipe a twist, I decided to add some fresh blueberries that I happened to have in hand and the result was really pleasing. Here it is.

Ingredients:

2 small ripe bananas

juice of 1 lemon

1 cup unbleached white whole wheat flour

2/3 cup whole wheat flour

2 tsp. baking powder

1/2 cup of brown sugar

1 tsp. ground cinnamon

1/3 cup plain yogurt

3/4 cup of milk

1/3 cup sunflower oil

Directions:

Preheat the oven to 365°F.  Line a 12-cup muffin pan with paper liners or just grease with a little oil or butter.

Chop the two bananas in small pieces and place in a bowl. Add the lemon juice and set aside.

In a large bowl, mix the flours, baking powder, sugar and cinnamon and combine well. Make a hole  in the middle of the mixture using a spatula. Add the yogurt, the milk and the oil and stir slowly until all ingredients are moistened and combined.

Add the blueberries and the banana and lemon juice mixture to the batter, folding everything in.

Divide the batter evenly among the muffin cups.

Bake  for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Let cool for at least 10 minutes.

Tip: Enjoy these muffins warm with a cup of your favorite tea and soy milk.

Note: I like my muffins not too sweet, that is why 1/2 cup of sugar is enough for me, but if you like them sweeter then you can add up to 1/2 cup more of sugar to this recipe or use sweetened vanilla yogurt instead of plain yogurt.

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