I love my breakfasts!
And I particularly like the ritual of sitting down, with a book or newspaper and eating it quietly, before the day’s madness takes over. Its eggs and toasts some days, granola with yogurt most days and then these whole grain Banana Granola Muffins, served warm and fresh from the oven when I have a crazy start to the day ! Having a couple spotty bananas helps the case 🙂
I find muffins the easiest and fastest treat to bake. The ingredients are always so basic and you really just need two bowls and a spoon. Twenty minutes later, you are rewarded with a delightful treat straight from the oven.
You can pretty much use any kind of flour..all purpose, buckwheat, whole grain. I’ve even tried them with amaranth flour. This time though, I’ve added popped amaranth to the batter. These muffins are very lightly sweetened with bananas and powdered jaggery. The homemade granola also adds a touch of sweetness, and a lovely texture to the baked product, with all the nuts, dates and seeds in it. I love oomphing it up with even more seeds and sweet tart cranberries.
These certainly ain’t your regular plain ol’ bakes….these are fully dressed, all “ready to go for a party ” banana muffins! Grab some on your way to work, for an after school snack, with your 11 o’clock coffee or just simply sit down and enjoy one for your breakfast.
Do take a look at my earlier post of MANGO COCONUT MUFFINS for tips on making light and fluffy muffins every time!
If you’d like to make these VEGAN –
- Use flax egg instead of egg. 1 Tbsp + 3 Tbsp water. Mix in a small bowl and let sit for 10 minutes till thick and gelatinous.
- Use non dairy yogurt instead of regular yogurt.
I’d love to hear about how these turned out for you. Do leave a comment below and share a picture on INSTAGRAM using the hashtag #tashasartisanfoods !