Tuesday, June 17, 2014

Best banana muffin

I'm always looking for an easy but GOOD recipes for banana muffins. This time I simply googled for soft and moist banana muffin, and this is what I found, a simple recipe for some awesome banana muffins.
It's super easy. Check out the ingredients. You would probably have over half of the ingredients somewhere in your kitchen now.  I don't have enough butter lying in my fridge, so I just replaced the butter with grapeseed oil. I also used half a cup of 10-grain oat flour replacing the white plain flour. But the texture of my muffins still turned out great. I had lots of leftover walnut streusel topping from my previous bake (walnut streusel coffee cupcake), so I use them as a pretty topping for these banana muffins.


  • 3 or 4 large ripe banana, mashed
  • 1/3 cup brown sugar (original recipe called for 1 cup, then reduced to 1/2 cup by catcancook)
  • 1 egg, beaten
  • 1/3 cup melted butter (I used 1/3 cup grapeseed oil)
  • 1tsp baking soda (I would replace this with baking powder next bake. I don't like its taste)
  • 1tsp baking powder
  • 1/2 tsp salt
  • 1cup all purpose flour + 1/2 cup 10-grain oat flour (or 1.5 cup all purpose flour)
Combine the mashed banana, sugar, egg and oil. Set aside.

In a separate bowl, mix together baking soda, baking powder, salt and flour. Combine wet and dry ingredients.

Pour into muffin liner. Bake at 165degC for approximately 18-20minutes.

1 comment:

  1. Quinoa Kheer


    ½ cup quinoa

    1 cup water

    1 teaspoon ghee or butter

    4 dried dates, pits removed and chopped

    4 teaspoons golden raisins

    1 teaspoon pistachios, unshelled and chopped (I used unsalted raw pistachios)

    1 teaspoon slivered almonds

    ¼ teaspoon ground cardamom seeds

    3 cups skim milk

    a pinch of saffron (I used Spanish saffron)

    3 tablespoons sugar (add more sugar if you prefer it sweeter)

    2 teaspoons rose water

    a little extra toasted and chopped pistachios for garnishing


    Rinse the quinoa
    Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside.
    In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and sauté them for a minute.
    Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn.
    Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios.

    for more please visit : http://queensquinoa.com/


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