Friday, March 20, 2015

Wholewheat Banana Strawberry Muffins

 My brother's friend came to visit us last week, he brought as a lot of banana from his farm ^^.
Well, it's not easy to eat all of them, so I had some of very ripe banana left after eating too many. And  for me the best way to use ripe banana is turning it into something sweet, anyway I thought about something healthy too. By using wholewheat flour in this muffin, not only that we get delicious morning treat, it comes with a lot of fibre too.  

Rice Bran flour

Because I have this rice bran  flour I use it in my muffin instead of wheat germ, (The flour is very nutty, smell like toasted nut. It doesn't contain any gluten so it's a good choice for people who're allergic to gluten. It's a sample from King Rice bran oil company ^^). 
Strawberry adds sweet and slightly tangy taste to this muffin, you can use other kinds of berry, blueberry is a good choice too. 
If you love muffins with a lot of goodness (fibre and fruit) I think you will love this recipe, for anyone who don't want dairy product you can use soy or almond milk instead of milk for non dairy version. 


Wholewheat Banana Strawberry Muffins
Makes 12-14



115g ........................................ Whole wheat flour
95g .......................................... All purpose flour
20g .......................................... Wheat germ
1tsp ......................................... Baking soda
1/4tsp ...................................... Salt
115g ........................................ Shortening (I use non-hydrogenated shortening)
75g .......................................... Granulated sugar
65g .......................................... Brown sugar
2 .............................................. Eggs
150g ........................................ Ripe banana, mashed
1/3cup ..................................... Milk
1tsp ......................................... Vanilla
115g ........................................ Strawberries, cut into small pieces

I use this Shortening  (non-hydrogenated shortening).

Preheat an oven to 180C
Have ready 12-14 muffin cups (depends on the size of your cup ^^).
Put whole wheat flour, all purpose flour, whet germ and baking soda into a bowl, whisk to combine.


 Beat the shortening with salt until softened, add both of the sugar, beat until combine.


Add the eggs and vanilla, and beat until smooth. 
 Add the mashed banana, and beat until combine.


 Pour half of the flour mixture into the bowl, fold to combine.


 Pour the milk into the bowl, fold to combine.



 Pour the rest of the flour into the bowl with strawberries.


 Fold to combine.


Divide between the muffin cups (about 70g per cup).
Bake for 20-24 minutes or until the top of the muffins spring back when press lightly.
Let the muffins cool on a wire rack.


Wholewheat Banana Strawberry Muffins

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