Once again my fruit bowl is full of ripe bananas waiting for me!! So I started search for some healthy breakfast muffins. I found this recipe from Food Blogga by Susan C. Russo who is a Blogger, Author and a Freelance Writer. I fell in love with the healthy ingredients that she used in making this recipe and decided to make this mini muffins with a little twist and also to make use of my pantry. So linking this recipe to the Wednesday's Blog Hop, hosted by Radhika of Ticking Palates and this recipe is adapted from my partner Jyothi's Blog - Pages. These muffins came out so perfect that now I am not able to wait until it cools. :-(
I would like to re-mention the nutrition information which Susan mentioned in her recipe and added my ingredients nutrition information too:
By using half Whole Wheat Flour and mostly Egg Whites, the Fat and Cholesterol in these muffins is reduced, while the Fiber is increased. Plus Antioxidant-rich Cranberries, high Potassium Bananas, high β-carotene (metabolized into Vitamin A) Carrots and Almonds rich in Dietary Fiber and Carbohydrates make these muffins subtly sweet, tangy, colorful and of course very healthy.
1 cup APF (All-Purpose Flour)
1 cup Whole Wheat Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
1/2 tsp ground Cinnamon
1/2 cup Light Brown Sugar
Semi Dry Ingredients:
1/3 cup grated Carrot
1/3 cup dried Cranberries
1/3 cup blanched Almonds
1 tsp APF (all-purpose flour for dusting)
1/2 cup Honey
4 tbsp melted unsalted Butter
2 tsp pure Vanilla Extract
1 large Egg + 4 Egg Whites
2 (1 cup) very ripe Bananas (mashed with fork)
1-2 tsp 1 whole Orange Zest
1. Preheat oven to 375F.
2. Mix the dry, semi dry and wet ingredients separately in three bowls, use a hand mixer or whisk for the wet ingredients.
3. First add wet ingredients to the dry ingredients and beat with a hand mixer until all the flour is incorporated.
4. Now using a spatula or a wooden spoon gently blend in the semi dry ingredients. The flour in the semi wet ingredients helps from sticking and also while baking they will not sink to the bottom of the muffin cup.
5. Take a mini muffin pan spray with non-stick cooking spray and spoon the muffin batter and bake it for around 13-15 mins, if using a mini muffin pan and 18-20 mins if using the normal muffin pan, or bake it until the top is golden brown or if a took pick or skewer pricked in between should come out clean.
Sending this recipe to Wednesday Blog Hop hosted by Radhika
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