Here comes the weekend and I am filled with some extra excitement and joy, partly because the long working week has ended and partly because I get enough time to bake and shoot and of course indulge. I am sure it happens with all of us. This Saturday I got up early, as opposed to my plans to be in bed at least till eight. Even I had asked my house maid to come late for the domestic help. But the chirping of the pigeons in the balcony, and the early sunrise (as the winters are departing now) moved my lazy bums and urged me to go down and have a walk. It was partly cloudy when the sun was rising. The bright and crimson color of sun and the flowers made me invigorated.
After I was back from the half an hour jog, it was time to feed my hungry tummy. I looked around the kitchen counter and saw these lovely red apples. I didn’t want to have the boring-weekday-cereals-breakfast, so thought of making these wonderful wholesome, hearty apple banana and oatmeal muffins, the recipe of which I came across a few days back. This was the second time I was going to bake them. They were really good the very first time, so definitely they had to make en entry on my blog.
The best part of these muffins are that they contain very less amount of refined flour (almost 1/4th of the flour, rest all is whole wheat flour and the oatmeal). Definitely good for your kids. Especially, when all of us are getting conscious of minimizing our daily intake of refined flour.
The recipe yields 16 medium sized muffins. They taste so well because of the sweet and juicy apples and the aroma of bananas and cinnamon. To add some fun to it, I mixed in some milk chocolate chips, which can be avoided too.
They can be enjoyed with a glass of warm milk in breakfast or with vanilla ice cream in dessert (kids will love it a lot)
2 very ripe bananas
1/4 cup oil
1/3 cup milk
150 gm sugar
2 apples (peeled and chopped)
60 gm wholewheat flour
60 gm refined flour (all purpose flour)
150 gm rolled oats (quick breakfast type)
3 tsp baking powder
1/4 cup walnuts
1 tsp cinnamon powder
1/4 cup milk/dark chocolate chips (optional)
- Preheat oven to 180 degrees Celsius. Lined muffin pan with muffin paper cups.
- In a bowl combine bananas, milk, oil, sugar and egg.
- Add dry ingredients, flour, oats, cinnamon and baking powder and whisk until well incorporated.
- Fold in apples, walnuts and chocolate chips.
- Spoon one spoon of the mixture evenly into muffin cups.
- Bake for 20-25 minutes or until tester comes out clean.
- Make sure you remove muffins immediately after they are done. Let them cool on a wire rack.
Anita Menon says
Looks so so good! Perfect for breakfast
thank you Anita 🙂
Sadia Durrani says
i made these today n they tasted just about ok….the batter was really thick…i used all the proportions exactly the way they were mentioned…feel the batter should have been a bit loose…they looked exactly like ur muffins but taste was not very good n they were sort of a bit dry.
whole wheat flour and oats are supposedly hearty, probably that is the reason you felt them a bit dry…they will never be as airy or light because of lesser plain flour…mine were quite moist because of all the fruits which went into them.