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Last spring when I visited one of my cousin’s I borrowed couple of cookbooks from her. The main reason for borrowing the books was Cooking from Cookbook Challenge, though I have not cooked much from these cookbooks yet. I bookmarked a few recipes but did not get time to cook or bake anything from those books. Today’s bake is from one of those cookbooks. It is a healthy bake with zero butter and oil. The only oil used is to line the muffin cups. These muffins are a good way to start the day.
Use of whole wheat flour / atta gives the muffin a different taste but tasted good. I felt the muffins need more sugar but more I ate the muffins, I felt the natural sweetness from the dates took care of the sweetness. Husband liked these a lot and gobbled of 6 muffins in a span of ½ a day. I shared half of the bake with couple of my friends and they too seemed have liked the muffins. Since these are made with whole wheat flour, oats and less sugar, I am not sure if kids would really enjoy the muffins but for adults, it is a great way to start the day.
Photography Rant – Second and third images (above & below) were shot in jpeg and the first one is RAW image processed in Lightroom. I tried processing RAW images of the last two and failed miserably. Since I am shooting both in RAW + JPEG, I picked JPEG ones. The first image, I liked this RAW image better than the camera processed JPEG image. And don’t ask me what that brown thing is in the back. Those are walnuts and I know those are a distraction in that image. I could not effectively remove the walnuts from the frame during post production and it was too late to retake pictures again as I had none left. So the brown thing is still in the frame. 🙁
Source: Cooking Light, way to Cook Vegetarian
Total Time: 30 – 32 minutes
Preparation: 10 minutes
Bake Time: 20 – 22 minutes
- 1 cup (4.75 oz.) Whole Wheat Flour (I used atta)
- ½ cup (2.25 oz.) All-Purpose Flour
- 1 cup Regular Oats (I used old fashioned oats)
- ¾ cup Brown Sugar (I used dark)
- 1 tbsp. Wheat Bran (I used Oat Bran)
- 2 tbsp. Baking Soda
- ¼ tsp. Salt
- 1 cup Plain Fat Free Yogurt
- 1 cup mashed Ripe Banana (about 2 bananas)
- 1 large Egg
- 1 cup chopped Pitted Dates
- ¾ cup Walnuts
- ½ cup chopped Dried Pineapple
- 3 tbsp. Ground Flaxseed, about 2 tbsp. whole (I used almonds)
- Preheat the oven to 350F.
- Place muffin/cupcake liners in muffin or cupcake pan and spray with cooking spray. I used 6 cupcakes pan and 12 disposable muffin cups.
- Take flours, oats, brown sugar, oat/wheat bran, baking soda, salt in a bowl and whisk until well combined.
- Combine yogurt, mashed banana and egg in a bowl.
- Make a well in the flour mixture and pour yogurt mixture in it. Stir or whisk until moist. I used a hand held mixture.
- Fold in dates, walnuts and pineapple pieces.
- Spoon batter into prepared muffin cups.
- Sprinkle flaxseed or almond powder on muffins.
- Bake for 20 – 22 minutes or until muffins spring back up when lightly touched on the top. I also did a doneness test by inserting a toothpick in the middle and it came clean.
- Remove the muffins immediately from the pan, cool on a wire rack.
- These stayed good for almost 2 days at room temperature, when stored in an airtight container.
This is part of the Bake-a-thon 2015