Thursday, September 19, 2013

Banana & Cashew Nuts Muffin

Serves: 18 medium/12 large
Complexity: Low


All Purpose Flour (Maida) - 1 3/4 cups
Granulated Sugar - 3/4 cups
Canola Oil - 1/2 cup
Ripe Bananas - 3 large (must be well ripened)
Cashew Nuts - 1/2 cup
Cinnamon Powder - 1 tsp
Vanilla Essence/Extract - 1 tsp
Ener G Egg Replacer - 3 tsps
Baking Powder - 1 tsp
Baking Soda - 1/4 tsp
Salt - 1/4 tsp
Blueberry -1/4 cup (optional)


  1. Dilute egg replacer with 4 tbsps of warm water in a bowl. Mix  thoroughly to remove any lump.
  2. Blend bananas into smooth paste or you can mash them thoroughly.
  3. Preheat the oven to 180 degrees C/350 F.
  4. Line the muffin tray with the paper liners. 
  5. In a bowl, mix flour, baking powder, baking soda, salt, cinnamon powder, chopped cashew nuts  and granulated sugar. Mix well.
  6. To the diluted egg replacer, add canola oil, vanilla essence and pureed banana. Mix well.
  7. Fold in the wet ingredients mixture into the dry ingredients mixture. Using a wooden spatula mix until the dry ingredients blend with the wet ingredients. Do not over mix. This batter will be thick.
  8. Pour 2 tablespoons full of batter into each paper liner. If you wish to add blueberries, pour a tablespoon of batter, place a blueberry and pour another tablespoon full of batter. If you are using a bigger paper liner in the tray, you might have to use about 3tbsps of batter.
  9. Bake for 20-25 minutes or the skewer inserted in the centre of the muffin comes out clean.
  10. Let it stand for 5 mins.
  11. Remove the tray from oven, place it on wire rack for a few minutes.
  12. Serve.


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