Soft, moist, healthy and crunchy, these banana muffins with muesli in them are perfect as a nutritious snack, full of fiber and totally egg free!!!
¾ cup whole wheat flour
½ cup muesli or oats
¼ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ cup milk
½ cup mashed bananas
¼ cup oil
½ teaspoon vanilla essence/extract
Few raisins (optional)
Preheat oven to 400 degrees Fahrenheit or 200 degrees Centigrade.
Line a muffin pan with cake liners or spray or coat the pans with oil.
Mash the bananas (about 3 to 4 small bananas) well, either with your hands or a potato masher, till there are no lumps and keep aside.
First gather the wet ingredients; milk, oil, mashed bananas and vanilla essence.
In a small bowl, mix the wet ingredients with a spoon and keep aside.
Now, keep the dry ingredients ready; flour, muesli/oats, sugar, baking powder, baking soda and salt.
In another large bowl, mix the dry ingredients; with a spoon or whisk.
Now gently, mix the wet ingredients into the dry ingredients with a spoon just until mixed; it is ok if you see some dry specks.
Do not over mix or the muffins will become hard and dry.
Divide batter among the prepared muffin cups.
Top each with some raisins (optional) or you can sprinkle some granulated sugar on top(optional); this gives a crunchy top to the muffins!!
Bake in the preheated oven for about 20 minutes or until a toothpick inserted inside the center of the muffin comes out clean.
Remove from the oven and place on cooling racks to cool completely.
Serve these healthy muesli banana muffins warm or at room temperature.