Jan 13, 2016

Banana Almond Butter Muffin

The goal for this new year is to use very less sugar in whatever I bake.  While going through many sites, I came to know that honey can be substituted as sugar along with fruits which are naturally sweet. I tried this muffin recipe this weekend and it came out spongy. I took the basic banana peanut butter recipe from allrecipes.com and changed the ingredients according to this muffin. Here goes the recipe.





Ingredients:

  1. All Purpose flour - 1 cup
  2. Aashirwadh Atta - 1 cup
  3. Egg - 2 ( I used 1/3 cup of egg whites)
  4. Buttermilk - 1/3 cup
  5. Olive Oil - 1/2 cup
  6. Mashed Banana - 1 cup
  7. Almond Butter - 2 tbsp
  8. Sugar  - 1/3 cup 
  9. Honey - 2 tbsp (generous tablespoon)
  10. Vanilla Essence - 1/2 tsp
  11. Baking soda - 1 tsp
  12. Salt - 1/2 tsp


  • Pre heat oven to 325 degree and line the muffin pans with paper muffin liners or grease it with olive oil.
  • Take the dry ingredients flour, salt and baking soda in a bowl and mix everything well.
  • In a separate bowl, whisk buttermilk, egg whites, oil, honey, sugar and vanilla essence really well
  • Mash the banana and almond butter together and bring it to a paste consistency.
  • Add the oil mix to the dry ingredients and mix it will.
  • Add mashed banana and mix all of them well. 
  • Scoop the muffin pans with the batter and bake it for 25 to 27 minutes. Do the toothpick test to make sure the muffins are cooked fully.

Notes:

original recipe is based on
  • all purpose flour and I substituted half of it with whole grain wheat flour.
  • 1 3/4 cups of sugar and no honey.  I used honey and just 1/3 cup of sugar.  It had just enough sweetness to enjoy.
  • I whisked the yogurt to buttermilk instead of using store bought buttermilk.  So it was not really thick or thin.
  • I wanted to incorporate almond butter as much as possible in my recipes so that my girls can have it. Original recipe had peanut butter.


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