Breakfast Cupcake (Eggless Whole Wheat Banana Dry Fruit Muffin)

A very common occurrence during summer in most households is fast ripening of fruits. The heat does takes its toll on the perishable produce and sometimes we have to prepare something fast to salvage them. This afternoon I had to take care of 4 over ripened organic bananas that was in my fruit basket. The best thing to make with them was.....(pause waiting for your answer) banana bread of course!

Taking inventory of all the things I might need for the bread I started out with my cheerful and most excited when it comes to baking sous chef. There immediately what was supposed to be a loaf bread became a cup bread/cake/muffin. Then we changed the recipe and decided to use a bunch of healthy ingredients and made it egg and nut free. The end product was a very moist and very tasty muffin that is spelling HEALTH. My entry to: My Diverse Kitchen's WBB:Grains in my breakfast event. The WBB event was started by Nandita of Saffron Trail.

Gadgets:

Muffin Pan
Bowl
Potato Masher
Measuring cups and spoons
Paper cups holders
Spatula



Ingredients:

Ripe organic banana - 4
Oil - 1/3 cup
Baking Powder- 1 tsp
Whole wheat Flour - 3/4 cup
Whole wheat pastry flour - 3/4 cup
Brown Sugar- 1/2 cup
Vanilla Essence - 1 tsp
Lime Juice - 1 lime
Orange Zest- 1 whole orange
Dry fruits (apricot, raisins, currants, prunes, golden raisins, cranberries)- 2 cups
NOTE: Please omit cranberries if you do not like tart taste.




Topping:
Corn flakes - 2 tbsp
Cheerios - 3 tbsp
Oats - 2 tbsp
Granulated Sugar - 3 tbsp

Preparation:



1. Mash the bananas in a bowl and add lime juice.

2. Add oil, sugar, dry fruits chopped and mix well.

3. In another bowl mix all the dry ingredients and add in 3 parts to the wet mix. Totally mix only 10 times when adding the flour.

4. Line muffin pans with paper cups and scoop 1/4 cup of the mix and decorate with cornflakes, oats or cheerios and sprinkle sugar for a little bit of sweet.

5. Bake for 27 minutes at 375 degrees.