Sorghum Muffins
Eggless, whole grain healthy breakfast muffins with the goodness of bananas.
Ingredients
- 75 g sorghum (jowar) flour
- 75 g whole wheat flour
- 32 g extra light olive oil
- 80 g raw sugar or light brown sugar
- 150 g very ripe bananas, mashed
- 1 1/4 tbsp flax seeds ground and soaked in 3 tbsp water for 10 minutes
- 1/4 tsp baking powder
- 1/4 tsp soda bicarb(baking soda)
- 1/2 tsp vanilla extract
- 35 g walnuts, chopped
- 85 g milk
- 1/2 tsp salt
Instructions
- Lightly grease 6 moulds in a muffin tray and preheat the oven to 200°C.
- Sift together the flours, salt, baking powder and soda bicarb in a bowl.
- In a separate bowl, lightly whisk together the olive oil and sugar followed by the flax mixture, mashed bananas, vanilla essence and milk.
- Now using a spatula, gently fold in the dry, flour mixture into the wet mix until almost combined. Put in the chopped walnuts and in just a few strokes, fold them into the batter taking care not to over-mix.
- Rest the batter for 10 minutes and then fill the greased molds till three fourths full.
- Bake in the centre of the oven for 16-18 minutes till the muffins are tall and golden. A toothpick inserted into the centre of the muffin should come out clean with no traces of wet batter. Cool in the tray for 5 mins before transferring them onto a wire rack to cool fully. Store in an air-tight container at room temperature for a couple of days. Refrigerate to keep for longer.