Muffin, cake , bread….for a long time I have looked at these 3 and wondered which one applies to my current bake. I hate the thought of calling it bread, cake…hmmm, no. So muffin it is !! Sounds healthy, filling, un-sinful and perfect for this banana recipe. This confusion and absolute naming block with regards to food recipes is and has been a thorn in my side. So when this time I oscillated between muffin and bread, a story came to mind (Ha ha….and you thought I would let you off without a story!!!).
The world over some of the most interesting people to chat with are cab drivers. Their stories are unique, their view points seasoned with wisdom and the anecdotes are peppered with the crazies they meet and I always find them upto date with the latest news (the radio and FM channels being constantly on) I have had some interesting conversations with them…from Donald Trump to Mcdonalds , from traffic in Mumbai to F1 tracks in Sg, from their kids to teenage tantrums, from lah to aaila. But here is a conversation that stuck with me. on a vacation in Mauritius, the ID of an Indian Mauritian cabby …..(at the cost of sounding like I am stereotyping) showed his name said Christian Raja. Somehow the name did not match. The cat in me got “curiouser and curiouser”, the wheels in my brain spinning faster and I had to ask “What’s the story behind your name?” I could see the glee on his face and the “Gotcha” look. The story he told me was funny, interesting and almost like a Bollywood potboiler but with no long lost brother or a criminal . As the story goes, when “Christian’s” Mother in the 1960’s registered his birth she gave his name as Krishnan Raja but the Government official heard it as Christian. His mother being of meagre means and an unlettered lady was unable to spot the mistake, which was discovered much later. By that time little boy Krishnan was stuck with Christian officially and unofficially Krishnan. I was speechless (I usually have something to say and not much in life keeps me tongue tied). He was so blasé about the mix up and on further probing he laughed and his next sentence knocked me over “How does it matter whether you are Christian or Krishnan, its what inside that counts. What’s in a name?” So now friends the million dollar question is, what’s that to do with my muffins…..whether I call them muffins, cakes, crunchy topped, healthy, super-food, so on and so forth, what matters is what goes inside them…..healthy flours, nut, seeds, dried fruits, jaggery (no sugar) and loads of positive love.
To say that this Banana Muffin is high on health and every mouthful is a guilt-free trip to sweet heaven , would be an under statement. Yes, sounds like an oxymoron , sweet and healthy…..go on read the recipe.
What’s in a name? A rose by any other name is yet a Rose?…….you can call me Khush-akespeare
(for another healthy Banana Nut Bun recipe go Here )
CRUNCHY TOP BANANA MUFFIN WITH NUTS & OATS
- 100 grams Whole Wheat Flour
- 40 grams mix of Almonds, walnuts, Cashews (ground to a powder)
- 20 grams Oats ground to a powder
- 20 grams Pearl Millet flour (optional, can substitute with a flour of your choice)
- 2 Large/ 3 Medium sized Bananas
- 55 grams Ghee melted
- 135 grams jaggery powder/ Raw Sugar
- 30 grams mix of sunflower and Pumpkin seeds
- 30 grams mix of dates, raisins, cranberries
- 1/2 teaspoon Vanilla Extract
- 1 Egg
- 1 generous teaspoon Cinnamon Powder
- 1 heaped teaspoon Baking Powder
- pinch of salt
- 3 Tablespoons Honey
- 1/2 cup Baby oats/ whole oats broken or coarsely ground
- 12 halves Walnut, chopped
- 1 tablespoon Ghee
Pre heat the oven to 170′C
Line 12 Muffin cups with paper liners
Mix the ingredients for the topping and set aside
In a medium sized bowl, mix the dry ingredients, flours, seeds, nuts, dried fruits, nut powder, oat powder, baking powder, cinnamon and salt
in a larger bowl mash the bananas. Add the ghee, sugar, vanilla, egg. stir well to dissolve the jaggery/ sugar
Add the dry ingredients to the wet and mix well. Add 2 table spoons of milk to loosen the mixture if its too thick. spoon equal portions into 12 muffin cups and top with crunchy topping.
Bake in pre heated oven for 17 minutes or until the top is browned and the muffins are firm but spongy to touch. Remove from oven and cool on a wire rack. Store on counter in an air tight container for 2 days.