Wednesday, July 23, 2014

Blueberry Banana Eggless Breakfast Muffins

Who wouldn't love muffin for breakfast? My kids sure love them. Especially blueberry is one of their favorites. Banana in the batter makes these muffins pretty soft and spongy. On the shelf can stay for 2 days, but you can refrigerate these up to a week. We usually finish this off in 2 or 3 days. But whenever I have doubled the quantity, I have refrigerated. Before serving, I slightly warm these in microwave for 20 to 30 seconds. 

Prep Time: 15 min. | Cooking Time: 45 min. | Makes: About 16 muffins


Multi-grain Flour – 2 cups + 1 tbsp.
Baking Soda – 1 tsp.
Salt – ¼ tsp.
Flax-seed Meal - 3 tbsp.
Ripe bananas – 2 (1 Cup)
Brown Sugar – 1 Cup
Olive Oil – ½ cup
Vanilla extract – 1 tsp.
Yogurt (Beaten) – 1 Cup
Blueberries - 1 Cup.
Muffin liners
Butter Spray to grease the loaf pan

Method of Preparation:

~ Mash the bananas, add flax-seed meal and keep it aside.
~ Preheat the oven to 325 F. (160 C). Line the muffin pan with liners. Lightly spray them.
~ In a bowl, mix flour, baking soda and salt.
~ In another big bowl, beat brown sugar and oil together on medium speed.
~ Add mashed bananas and vanilla extract.
~ Now add half of dry flour mix and yogurt. Gently fold in and do not over mix. Continue to mix with dry flour being the last one in.
~ Wash and pat dry blueberries. Toss them in 1 tbsp flour kept aside. Now gently mix them into batter.
~ Using an ice-cream scoop, pour the batter in each muffin liner. Bake for about 45 minutes. Keep a watch and continue to bake until inserted toothpick comes out clean. 
~ Take out the muffins and let them rest on the wire rack. 

Linking them to Bake Fest hosted by me over here. Also linking to HearthAndSoulBlogHopProjectInspiredTurnItUpTuesdayAnythingGoesRecipeOfTheWeekShareYourStuffCreativeCornerDareToShareTryANewRecipeBragAboutItDIYSunday,FridayFrenzyHappinessIsHomemadeWeekendRetreatShareItSundayMeltInYourMouthMondayWhat'dYouDoThisWeekendMuchAdoAboutMondayFiveFridayFinds,
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