Banana Ragi muffins

 W The last time we got bananas we went out of town on a small trip...guess what the bananas did when we were not around. They got ripe and started getting their skin all brown and sad. So...no one will touch them. Hence I had to go hunting for recipes to use up those yummy sweet ripe bananas. So I found this banana muffin recipe and I modified it just a tad bit and made it more healthy and it turned out super delicious.

Ragi which is Finger Millet is supposed to have quite a bit of health benefits. Also I like it. It has a bit of sweet after taste to it. Also this is a vegetarian recipe...no egg

Banana Ragi muffins (Banana and Finger millet muffins)

Banana ragi muffin

Ingredients

1. 2 large or 3 medium sized bananas
2. 1/3 cup sour cream or plain full fat yogurt
3. 1 teaspoon vanilla extract
4. 3/4 cup sugar (You can also reduce this to 2/3) or any other sweetener of your choice
5. 1 cup each of all purpose flour, ragi flour
6. 2 teaspoons baking powder
7. 1 teaspoon baking soda
8. a pinch of salt
9. If you want you can add chocolate chips to it (1/2 cup)

Pre heat the oven to 350 degrees

Mash the peeled bananas with a potato masher into smooth pulp. Add yogurt or sour cream, sugar , vanilla extract and mix until the sugar dissolves. 

Sift the flours and baking powder and baking soda and salt and add it to the liquid ingredients and gently stir until well combined.

Add chocolate chips if using and mix to combine

Line a muffin pan with muffin liners and spray with cooking spray. 

Drop heaped tablespoon of the batter and bake for 20-23 minutes.

Let them cool for 5 minutes before serving

BlueBerry Breakfast Cake

This is one of the best recipes for breakfast with blueberries. They have so many health benefits and this recipes from King Arthur flour's website is great. Ofourse I changed it a bit but...it has already become a staple at my home. Have been making it every week from the past 1 month. And it is the breakfast tomorrow morning. Enjoy

BlueBerry Breakfast Cake

Blueberry breakfast cake

Ingredients

1. 2 large eggs
2.  1/2 cup sugar
3. 6 tablespoons melted butter
4. 1 cup greek yogurt
5. 1 cup sour cream 
6.  1 teaspoon vanilla extract or rose essence
7. 3/4 cup  All-Purpose Flour
8. 1/2 teaspoon salt
9. 1 1/4 teaspoons baking powder
10. 1 1/2 cups blueberries

Preheat the oven to 350°F. Beat together the eggs and sugar until smooth.

Add the butter, yogurt, sour cream, and rose essence, beating until well combined.

Add the flour, salt, and baking powder, stirring or beating gently to combine.

Pour the batter into the pan, and scatter the berries evenly over the top.

Bake the cake for about 50 minutes, until a tester inserted into the center comes out clean.

Let it rest at room temperature for 30 minutes,  and serve warm.

Carrot zucchini muffins

I have been trying to find a good recipe for breakfast muffins and haven't found one yet but I found a sweet muffin which has a ton of vegetables and a ton of flavor in them. Bingo. Next time I am going to reduce the amount of sugar a little bit more and will serve as breakfast muffins. The kids love it and I like it because of the veggies in it

Carrot Zucchini Muffins

Ingredients:

1. 2 cups grated carrot
2. 1 cup grated zucchini
3. 1 cup wide grated apple
4. 1/2 cup coconut flakes
5. 1/4 cup almond slivers
6. 2 tablespoons poppy seeds
7. 1 3/4 cups all purpose flour
8. 2 eggs lightly beaten
9. 1/2 cup canola oil
10. 2 teaspoons baking soda
11. 1 teaspoon vanilla extract
12. 1 teaspoon cinnamon
13. 3/4 cup sugar
14. 1/2 teaspoon salt

Toss together the carrots, zucchini, apples, coconut flakes, almond flakes, poppy seeds and set aside

Beat together the eggs, vanilla, oil, sugar and salt for 5 minutes. Add the flour and baking soda to this and mix. Fold in the veggie mix

Preheat oven to 350 degrees (375 for light colored pan)

Greece the muffin pan and add the muffin covers and divide the batter into 12 muffin cups. Bake for 20-25 minutes. let cool for 10 minutes and serve