Ingredients
The following ingredients have 8 Servings
- 1/2 cup Red Lentil
- 1/2 cup Oats
- 1/2 cup Whole Wheat Flour
- 3/4 cup jaggery powder
- 1 large over ripe banana
- 1/4 cup oil
- 1/4 cup chopped almonds
- 1 tbsp unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- Pinch of Salt
Instruction
- Wash the red lentil thoroughly and cook in a pressure cooker for 2 whistles.
- Puree the cooked lentil adding water as required to get a puree which is the consistency of a pumpkin puree.
- Mean while line the muffin tray and preheat the oven at 180 degrees Celsius for 15 minutes.
- In a large mixing bowl, mash the over rip banana and add jaggery powder to it. Blend well.
- Add red lentil puree to it and mix well to get a lump free batter.
- Add oil followed by vanilla essence . Blend well. Our wet ingredients are ready.
- In another bowl sift whole wheat flour , baking powder, salt and cocoa powder. Add oats to it . Mix well.
- Mix the dry ingredients with the wet ones and blend well with a spatula to get a lump free batter.
- Lastly add the chopped almonds and give a quick mix.
- Spoon out equal quantity of batter into each lined muffin holder. Tap the muffin tray to release trapped air bubbles if any and bake the muffins in a preheated oven at 180 degrees Celsius for 25 minutes. Keep an eye after 20 minutes .
- Insert a toothpick to check the doneness of the muffins. If it comes out clear the muffins are done.If you find any batter sticking to it, bake for another 4-5 minutes. Serve the muffins warm or cold and enjoy with your loved ones !
