Its almost weekend here and this morning when I dug into the fridge, I found this lone, sad little carrot and a few over ripe and half eaten bananas that Ariana refused to touch.
The easiest way to get the family to finish them quickly was to make something nice and fresh out of them.
We always need a variety and change for breakfasts; can never stick to just one or two dishes alternately. That's way to monotonous!
Couldn't think of better ingredients to bake something nice for breakfast, which isn't only tasty, but very healthy as well! This recipe has NO sugar and NO Butter / Oil at all and is made with wheat flour, barely takes about 30 minutes to make, including the baking time.
You couldn't start your day in a better way than with a hot cup of brewed coffee and freshly baked HEALTHY muffins!
1 Large OR 3/4th Cup
2 Medium OR 3/4th Cup
1/2 Cup, toasted
20 - 25 minutes
180 Deg Centigrade
5 - 6 muffins
Preheat the oven at 180 deg Centigrade.
Finely grate the carrot.
Peel the bananas and crack an egg in a large bowl.
Lightly roast the oats till they are golden brown.
Keep all the dry ingredients ready - Flour, Baking Powder, Salt and Oats
In a tea strainer, place the powdered sugar and cinnamon powder together.
Add the salt and the baking powder and stir well till the mixture looks crumbly.
Mix with a spatula using the shape-of-8 mixing method. This method ensures that the batter doesn't get over mixed, avoiding any gluten formation.
Once all the flour is added, stir it gently to make sure no dry lumps are hidden at the bottom of the bowl.
Pour about a heaped tablespoon of batter into the cups, till they are 3/4th full
Lightly tap the tray on the table to release any trapped air bubbles and evenly distribute the batter.
After they are ready, bring them out of the oven and allow them to cool for 5-10 minutes.
Before serving them, sprinkle the freshly baked muffins with cinnamon and powdered sugar.