While I do have a sweet tooth, I find the store bought baked goods way too sweet. And the list of ingredients that goes into making those baked goodies makes me walk away from them. But the sweet toothed ‘Google-search-lover’ that I am, I managed to find a muffin recipe from a wonderful blog called Amy’s Healthy Baking that has just the right amount of sweetness to it, and is healthy too!
Although these muffins are extremely healthy, there is no compromise on the taste and flavors. Isn’t that impressive? They contain very little fat in them, and NO processed sugar at all!
Eggless Whole Wheat Strawberry Banana Muffins
- Whole Wheat Flour – 1 and 1/4 cups
- Baking Powder – 2 teaspoon
- Ground Nutmeg – 1/2 teaspoon
- Cinnamon powder – 1 teaspoon
- Salt – 1/4 teaspoon
- Canola Oil – 1 tablespoon
- Jaggery powder/Honey- 2 tablespoons
- Vanilla extract – 2 teaspoons
- Ener-G egg replacer – to replace one egg
- Non-fat yogurt – 1/4 cup
- Over-ripe Banana – 1/3 cup, mashed
- Non-fat Milk – 2 to 3 tablespoons (see notes)
- Strawberries – 1/2 cup, diced + 2 tablespoons (for garnish)
- Brown sugar – for garnish (optional)
- Preheat the oven to 325°F and line the muffin tray with cupcake liners.
- In a mixing bowl, add the flour, baking powder, cinnamon, nutmeg and salt and give it a good stir.
- In another bowl, prepare the egg replacer as per package instructions. Add yogurt, oil and jaggery/honey to it. Mix well making sure there are no lumps. Next, add in the mashed banana, vanilla extract and mix;
- To the above mix, add the flour mixture and mix gently till incorporated. Do not over-mix the batter at this stage (otherwise the muffins will turn out hard). Add in the milk (if required) at this point.
- Next, fold in the diced strawberries into the batter.
- Scoop out equal measures of the batter into the cupcake liners and garnish with diced strawberries. Sprinkle brown sugar on each muffin.
- Bake at 325°F for 22 to 24 minutes. Once done, allow the muffins to cool in the tray for a minute. After a minute, transfer the muffins to a cooling rack and cool completely.
Nutrition Per Serving*: Calories – 121; Fat – 2 grams; Protein – 3 grams; Carbs – 21 grams; Fiber – 3 grams
- If the batter seems too thick, you might want to add in the milk one tablespoon at a time, making sure to check the consistency.
- This recipe is sourced from here.I have only made slight adjustments to the recipe based on what ingredients I had on hand.
- *Nutritional information from MyFitnessPal