Recipe Source :Rachel Allen's Cake Diaries
Ingredients:
Dry:
1/2 cup whole wheat flour
1/3 cup all purpose flour
2 tsps baking powder
1/2 tsp salt
Wet:
2 Eggs
75ml vegetable oil
1/3 Cup + 2.5 tbsp Honey
3-4 fully riped bananas
Topping
2 tbsp chopped almonds / walnuts
Method:
1. Take all the dry ingredients in a bowl and mix it evenly.
2. Take all wet ingredients in a bowl and whisk it to a uniform paste.
3. Make a well in the bowl containing dry ingredients and add the wet ingredients slowly
4. Use a spatula to fold the mixture evenly for a smooth consistency.
5. To the uniform mixture add chopped almonds
6. Preheat the oven to 190 and line up paper cups in the muffin tray and bake for about 20 mins
7. Insert a tooth pick in the middle of the muffin. If the pick comes out clean, then take them out and allow it cool down for about 10 minutes.
8. Enjoy with masala chai
Ingredients:
Dry:
1/2 cup whole wheat flour
1/3 cup all purpose flour
2 tsps baking powder
1/2 tsp salt
Wet:
2 Eggs
75ml vegetable oil
1/3 Cup + 2.5 tbsp Honey
3-4 fully riped bananas
Topping
2 tbsp chopped almonds / walnuts
Method:
1. Take all the dry ingredients in a bowl and mix it evenly.
2. Take all wet ingredients in a bowl and whisk it to a uniform paste.
3. Make a well in the bowl containing dry ingredients and add the wet ingredients slowly
4. Use a spatula to fold the mixture evenly for a smooth consistency.
5. To the uniform mixture add chopped almonds
6. Preheat the oven to 190 and line up paper cups in the muffin tray and bake for about 20 mins
7. Insert a tooth pick in the middle of the muffin. If the pick comes out clean, then take them out and allow it cool down for about 10 minutes.
8. Enjoy with masala chai
