July 10th, 2009
Eggless Buckwheat Banana Muffins
I needed to pack something for Ro when he was leaving after a short stay. Something healthy, easy to carry and something that would remind him of me and my cooking, since he has been on restaurant food for a couple of months now.
I wondered what changes I needed to make to the measurements of my banana walnut loaf cake for a healthier version. I decided to replace part of the plain flour with buckwheat flour and the sugar with jaggery.
I adore the deep, dark colour and flavour that muscovado sugar imparts to baked goodies. Since muscovado is not easily available in India, and I had run out of stock of the muscovado I had carried from a trip to Singapore, I decided to replace it with jaggery. Actually, I was a bit skeptical about the role jaggery would play, but I’m happy to report that it did a fantastic job here. Jaggery is the most natural form of sugar and I spare no opportunity in using it wherever and whenever there is an element of “sweet” in the recipe.
As far as the muffins go, they disappeared in 24 hours. Ro ate a couple of them and carried 4 and the remaining were eaten by people at home and shared with neighbours by my mother.
Eggless Buckwheat Banana Muffins Recipe
You can replace the buckwheat flour with plain flour and the jaggery with sugar.
Ingredients:
4 ripe bananas
150 gm (1 cup) plain flour
75 gm (1/2 cup) buckwheat flour
200 gm (approx 1 cup) jaggery
125ml (1/2 cup) yogurt
½ cup cashewnuts (reserve a few for topping)
100 gm (1/2 cup) butter
1 ¼ tsp baking powder
1 tsp baking sodaMethod:
Preheat the oven to 180C /350F/Gas Mark 4 . Melt the butter over a medium flame and keep aside.
Sieve the plain flour, buckwheat flour, baking powder, baking soda and keep aside.
In a food processor, blender or stand mixer, assemble the bananas, jaggery, yogurt and melted butter and mix till well combined and the jaggery is lump-free.
Mix the banana mixture with the flour mixture and mix until just combined or just enough to bring everything together.
Fill the muffin cases or paper cups and bake for 25 to 30 minutes until a skewer inserted into the muffin comes clean.
Makes 12 big or 15 medium sized muffins
July 11th, 2009 at 12:35 am
Looks very pretty! Love the presentation!
July 11th, 2009 at 1:57 am
Nice recipe. I’m reading the use of yogurt in cakes for the first time. How does it help? taste or fluffiness?
July 11th, 2009 at 12:15 pm
Am blown!Mihir and I just looked at this- this has to be the best presented, absolutely delectable stuff on the site till date. The others come to a close spot.
You must give these to us.
Mihir says he wants some of the strawberry jam/ preserve or any jam/ fruit preserve
July 11th, 2009 at 12:36 pm
Wow thats fantastic recipe dear, you could sent this to Madhuram’s Eggless Whole Wheat Baking event!
July 11th, 2009 at 1:55 pm
Aru: Yogurt helps in improving the taste and texture of cakes.
Simi: Will make them for you when you are here.
July 11th, 2009 at 2:52 pm
OMG!!.. Wat a wonderful recipe dear… u r too talented dear.. looks soo yummy and perfect..
July 11th, 2009 at 11:59 pm
Awesome- looks so tempting and a lovely recipe.
July 13th, 2009 at 3:56 am
I am loving this recipe, I like the healthy ingredients you have added to the recipe.
August 30th, 2009 at 12:19 am
Like the idea of using jaggery. I’m kinda skeptical to use it though. muscovado is insanely expensive here! But you know, I’ve found that we do get dark brown cane sugar here made by a local brand, so not so expensive - Conscious Foods (seen it at Godrej Nature’s basket..)
August 30th, 2009 at 12:19 am
Looks like we both shop at similar places.. cake stand from home stop, eh?
August 31st, 2009 at 8:11 pm
Purplefoodie: You wont be disappointed with jaggery. I’m a regular customer of conscious foods….will check out their dark brown cane sugar. Thanks.
January 29th, 2010 at 1:04 am
This is really exciting! I found this looking for buckwheat recipes and am wondering if I can replace the plain flour with buckwheat altogether, my DD 15 months cannot tolerate gluten. I need something else thats gluten free, any suggestions?
Thanks for publishing these wonderful posts, quite a blog you have here!
January 30th, 2010 at 12:08 pm
Speedmum: I have not tried replacing the plain flour with buckwheat altogether in this recipe. Let me know if you try doing this. Will try and post gluten free recipes soon. There are some already and you can take a look in the recipes section.
March 23rd, 2010 at 12:50 am
Just made these today. I used soy milk instead of the yogurt and whole wheat flour instead of plain white. I also added some oats and some ground flax seed. I don’t have jaggery, but I always have dark brown sugar on hand.
Despite those changes they turned out fantastic, thanks for the recipe!