Bran/Chokar (achieved by sieving whole wheat flour and using the sawdust-like remnant): ¼ cup
Oats: 1 cup
Brown powdered sugar: 2-3 tablespoons
Kissan Strawberry Blast Jam: 2 tablespoons
Baking powder: ½ teaspoon
Baking soda: ¼ teaspoon
Mashed ripe bananas: 1 cup
Vegetable oil: ¼ cup
Skimmed milk: ¼ cup
Salt to taste
Chopped mixed dried fruit: ¼ cup
Vanilla essence (optional): 1 teaspoon
In a mixing bowl, place the atta, maida, bran, oats, baking powder and baking soda along with salt. Mix well. Tip in the dried fruit and mix again. Keep aside.
In a separate bowl, add the egg, sugar, oil, Kissan Strawberry Blast Jam, ripe bananas, milk, and vanilla essence and whisk together until well combined
Now add the wet mixture to the dry and mix gently
Spoon into muffin moulds until half way up
Bake the muffins at 170°C for 15-20 minutes or until the tops are a golden brown, the muffins have risen and a skewer inserted in the centre comes out clean.
Cool the muffins on a wire rack and pack with a sandwich and cashew for sides.
Peel the bananas. Cut them into pieces and mash them with a fork in a large mixing bowl. Spray the cups with some non-stick cooking spray or grease them with some extra-virgin olive oil or butter to prevent the muffins from sticking
The original recipe calls for dates, raisins and walnuts as the add-ins, but I somehow blew through some amount of walnuts over the holidays and was completely out, and I had dried cranberries in the pantry, so I did some shifting based on what I had available and wanted to use up