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. The butter and yogurt can be substituted with vegan butter and vegan yogurt!
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 soda
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. Stir in the cashews.
Fill the muffin cases or paper cups, decorate with the reserved cashew bits and bake for 25 to 30 minutes until a skewer inserted into the muffin comes clean.
Makes 12 big or 15 medium sized muffins
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