Whole Wheat Strawberry Banana Muffins
Description:
These Whole Wheat Strawberry Banana Muffins are a delightful fusion of healthy ingredients and natural sweetness. Packed with the goodness of whole wheat flour and the refreshing combination of strawberries and ripe bananas, these muffins make a perfect breakfast or snack option. They’re not only delicious but also nutritious, offering a wholesome way to start the day or pack in your kids’ snack boxes. With a hint of nutmeg and vanilla, every bite is an enjoyable treat that’s as good for you as it is tasty!
Cuisine: Continental
Course: World Breakfast
Diet: Eggetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 200 grams |
| Caster Sugar | 100 grams |
| Nutmeg Powder | 1/2 teaspoon |
| Baking Powder | 1 teaspoon |
| Baking Soda | 1/2 teaspoon |
| Whole Eggs | 2 |
| Milk | 1/4 cup |
| Oil | 1/3 cup |
| Vanilla Extract | 1/2 teaspoon |
| Strawberries | 15 (washed and cut into cubes) |
| Ripe Bananas | 2 (peeled and mashed) |
Preparation Time:
30 minutes
Cooking Time:
15 minutes
Instructions:
-
Preheat the oven: Begin by preheating your oven to 180°C (350°F) and let it heat for about 10 minutes while you prepare the muffin batter.
-
Prepare the fruit: Wash the strawberries thoroughly and cut them into small cubes. Peel the bananas and mash them in a bowl, ensuring to retain some small chunks of banana to add texture to the muffins.
-
Mix dry ingredients: In a large bowl, sift together the whole wheat flour, baking powder, and baking soda, twice, to ensure an even mix. Add the nutmeg powder and gently mix.
-
Coat the strawberries: Lightly toss the chopped strawberries in the flour mixture, ensuring they are coated with flour. This helps to distribute the fruit evenly in the muffins.
-
Combine wet ingredients: In another bowl, beat the eggs and caster sugar together using a hand blender or manual whisk until the mixture becomes creamy. Add the oil and continue blending for about 1 minute. Now, add the vanilla extract and milk, blending for an additional minute until the mixture is smooth.
-
Combine wet and dry ingredients: Make a well in the center of the flour-strawberry mixture and pour the wet ingredients into the well. Gently fold the mixture together using a spatula. Be careful not to overmix; the goal is to combine the ingredients lightly.
-
Fill the muffin tin: Line a muffin tin with paper liners or grease them lightly. Using a tablespoon or an ice-cream scoop, fill each muffin liner about 2/3 full with batter. After filling the trays, tap them gently on the countertop to ensure an even distribution of the batter.
-
Bake: Place the muffin tray in the preheated oven and bake for 15-20 minutes. To check for doneness, insert a toothpick into the center of one muffin. If it comes out clean, the muffins are ready; if not, bake for a few more minutes.
-
Cool: Once baked, remove the muffins from the oven and allow them to cool on a wire rack. This will help them firm up and maintain their texture.
-
Serve and enjoy: These Whole Wheat Strawberry Banana Muffins are perfect for breakfast or as a sweet snack during tea time. Enjoy them with a cup of Masala Chai or serve them as a wholesome dessert after your meal.
Pro Tip:
For an extra touch of flavor, you can add a sprinkle of cinnamon or a handful of chopped nuts like walnuts or almonds into the batter before baking. This will add more texture and a subtle depth of flavor to the muffins.
Nutritional Information (Approximate per Muffin):
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 30 g |
| Protein | 3 g |
| Fat | 5 g |
| Fiber | 3 g |
| Sugar | 10 g |
| Sodium | 80 mg |
These Whole Wheat Strawberry Banana Muffins offer a deliciously healthy start to your day or a great afternoon snack. Their natural sweetness from fresh fruit combined with whole wheat flour makes them not only tasty but also a nutritious option for you and your loved ones!
