India – Art, Culture, Recipe & Fashion

I am trying to make myself eat at least 2 fresh fruits everyday – but sometimes I just skip it – so this time i did so with the apples and bananas -AGAIN :(:(  (because I only like those sour very juicy fruits like grapes, oranges and berries)- lying on my kitchen counter for about 4-5 days they were already softening so I would have not eaten it any way just like that. At the same time – my husband asks for something sweet – LOL – will he get it — yes but not the sugar and ghee laddoos as he expected – I was reminded of my Mom’s eggless banana muffins so I pick up the phone, get the recipe and off to my kitchen. And the rest of the story follows in terms of preparation of these lovely low-sugar muffins..

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This recipe makes 10 muffins

Ingredients:

2 ½ tablespoon corn starch

4 tablespoon water

2 medium sized apples- peeled and chopped OR 1/3 cup unsweetened applesauce

½ teaspoon vanilla extract

2 ½ tablespoon coconut oil

¼ cup brown sugar – packed

¼ cup stevia sugar – for that LOW sugar value of this recipe

1 cup spelt flour

1/3 cup unbleached white whole wheat flour

2 bananas – mashed

¾ teaspoon baking soda

Method:

1. Preheat oven to 375 F. Grease 10 muffin holes of the pan.
2. Pressure cook the apples with 1 ½ tablespoon water for 3 whistles. Remove the cooked apples and blend well to a sauce in blender.
3. Mix corn starch with 2 ½ tablespoon water until there are no lumps left.  Add applesauce, oil and vanilla extract. Mix well. Mix the sugars and mashed bananas and whisk together.
4. Mix the flours and baking soda and then add the corn starch mixture until well blended and no lumps remaining.
5. Fill the muffin holes with the batter to 2/3 depth. Bake for 20 minutes. When done prick a toothpick in the muffin and if it comes out clean the muffins are ready!! If not then bake more at 2 minutes interval. These store well when cooled at room temperature and refrigerated for upto 10 days. ENJOY one each day!!!