|Muff Daddy © Cookaroo|
I suppose, it's safe to say that I had a whole lot of over-ripe bananas that I needed to do something with. That's well, partially right. The other reason was, that I had really really looking forward to making a, sort of, one-pot meal for breakfast. Not so much breakfast on-the-go type thing, but something that could be just yanked out of the fridge and eaten on a working day.
A lot times, things are just sitting in your pantry. There's half a bottle of honey, some dessicated coconut, a single egg languishing for the last couple of days. And a overload of oats, that needs to be eaten, one way or the other. When things like these just keep staring at you, and give you sleepless nights (really they do), I get very frazzled. I surf the net, look at my recipe books, talk to my food-obsessed friends and finally think of a practical recipe that may or may not turn out A-ok.
This wasn't one of them. In fact this recipe turned out so good, I was wondering why in the world I hadn't thought of it before. Despite the oats and the whole wheat, this muffin had a light-crumb and was so moist, that your teeth just cut through like butter. The almonds gave it a nice crunch and the plump raisins a nice texture to it. The coconut just balanced the banananess of the muffin perfectly.
While I had initially set out to make 12 muffins with it, this recipe gave me 20. Not, that I'm complaining but in case anyone wants to just do a dozen, I'm sure this recipe will be easy to fiddle around with it.
|Lonely, I'm so lonely © Cookaroo|
1 cup oats
1 cup whole wheat flour
Half cup yogurt
3/4 cup milk
2 tblsp honey
1/2 cup brown sugar less 2 tblsp
2 ripe bananas
1/2 cup raisins
70 ml rum/ water
1/4 cup almonds slivered/ crushed
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup dessicated coconut
1/3 cup oil
1. In a bowl mix together yogurt, oats and milk and keep aside. Mash the bananas and keep aside.
2, Zap the raisins with some rum/ water in the microwave, keep aside. In a separate bowl beat the egg, add honey and oil to it.
3. Measure the whole wheat flour add baking powder, soda, coconut and salt. Add the yogurt oat mix, egg mix and bananas to it. Mix gently with a fork, add the raisins and almonds.
4, Stir till it all comes together, do not over mix. Pour into muffin lined tins, and bake at 180 for 24 minutes or until done
I'm sending these super-moist breakfasty banana muffins to Frugal Fridays which is being hosted by Caroline of Caroline Makes
And to Jagruti's Know your Flour - Wheat Flour event
Meanwhile, make these muffins, you won't regret it. Ever
|Banana oatmeal whole wheat muffins © Cookaroo|