Banana Muffins

This recipe is perfect when you don't have the mind to throw your over-ripe bananas and neither are willing to eat it. In fact ever since I came across this recipe I wish for my bananas to ripen faster so that I can get to make this muffin.

I have come up with this recipe after trying out several combinations for the sugar, proportions of the wheat flour to the white flour. This combination seems to work best. I used ground flax seeds instead of oil or eggs. Ground flax seeds is rich in the good fatty acids and also acts as an egg substitute. Reducing the sugar to below 1/2 cup brings out a bitter after taste.

Ingredients

1. Applesauce - 1/2 cup
2. Sugar - 1/2 Cup
3. Maida or All purpose flour - 1 cup
4. Whole wheat flour or Spelt flour - 1/2 cup
5. Baking soda - 1/2 tsp
6. Baking Powder - 1/2 tsp
7. Salt (pinch)
8. Melted Butter - 3 tsp
9. Walnuts - 1/4 cup
10. Bananas - 4
11. Ground flax seeds - 3 tsp
12. Brown sugar 1/8th cup
13. Raisins - 3 tsp
14. Cinnamon - 1 tsp

Preparation

1. Mix the bananas, applesauce, melted butter and blend it make a fine mixture.
2. Add the flax seeds to warm water and mix it with the banana paste prepared above.
3. Mix the all purpose flour, baking soda, baking powder, salt, whole wheat flour in a separate bowl.
4. Add the wet mixture to the dry flour mixture and blend it nicely. Add walnuts and raisins, mix well.
5. Grease the muffin moulds and pour the mixture into each one of the mould. Top it with mixture of brown sugar and cinnamon powder.
7. Preheat the oven to about 375 F. Put the muffin mould in the oven for about 20 minutes or until the tootpick comes out clean when inserted in the muffins.

This recipe was modified from the original