Soft, fluffy, healthy! These lightly sweetened wholegrain Banana Granola Muffins are just perfect for breakfast or as a snack and are a cinch to make. Best enjoyed fresh!!
Servings: 6muffins
Calories:
Author: Natasha Minocha
Ingredients
1cupWholewheat flour, scant
1/2cupGranolaI used my homemade granola. You can use any homemade or good quality store bought granola.
1tspbaking powder
1/2tspbaking soda
1pinchsalt
1tspcinnamon powder
1/3cupJaggery PowderOr brown sugar/ regular sugar or any other sweetener of you choice
2Bananas, large, mashed
1/4cupCoconut oil, meltedYou can use any vegetable oil of your choice
1egg
1/3cupYogurt
1tspvanilla extract
Add ins
3TbspPopped amaranth
1/4cupDried cranberries
2TbspPumpkin seeds
1TbspSunflowers seeds
1TbspFlax seeds
Instructions
Preheat your oven to 180C. Line a muffin tray with paper liners.
Combine all the dry ingredients - wholewheat flour, granola, cinnamon powder, baking powder, baking soda and salt together in a bowl.
In another bowl, mix together the mashed bananas, jaggery powder, egg, yogurt and coconut oil.
Pour the wet ingredients over the dry ones and gently stir with a spatula, just until moistened.
Gently stir in all the add ins.
Spoon in the batter into the cups. Fill them 3/4 of the way. Top with extra seeds/ cranberries or granola if you wish to and bake for 22-25 minutes or until a skewer inserted comes out clean.
Let cool in the pan for a few minutes before turning them out on a cooling rack. Enjoy warm and fresh!