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Banana Coconut Saffron Muffins
makes 10 muffins (4 oz size cups)
Ingredients
  • 2 medium size over-ripe bananas (with lot of  brown spots)
  • 2-1/2 tbsp ghee
  • 1/4 cup whole milk at room temperature
  • 1/4 cup powdered jaggery
  • 4 tbsp slivered almonds (2 tbsp for garnish)
  • 2 tbsp unsweetened desiccated coconut
  • big pinch of saffron
  • 6-7 pods cardamom finely powdered, about 1/2 tsp
dry ingredients
  • 3/4 cup whole wheat flour chapathi atta
  • 1/2 tsp aluminium-free baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
other
  • 10 paper baking muffin cups (4 oz size)
Instructions
  1. Line paper muffin cups on a baking tray and keep aside.
  2. Preheat oven to  350°F
  3. Mash bananas to a puree using a hand blender (makes about 1 cup)
  4. In a mixing bowl, beat ghee and powdered jaggery with a whisk until cream-colored, fluffy and light. Add banana puree to the beaten ghee mixture and sprinkle powdered cardamom
  5. Powder saffron in a mortar and pestle. Sprinkle saffron powder to milk and stir well.
  6. Whisk together banana puree, sweet cardamom ghee mixture and saffron milk
  7. In a separate mixing bowl, whisk all the dry ingredients to mix well. Add the dry mix to the wet mix and gently whisk to combine. Fold in desiccated coconut and slivered almonds.
  8. Scoop out batter into the paper muffin cups until 3/4th full leaving room for the muffins to rise. Garnish with slivered almonds pressing them gently to stay put.
  9. Place the baking tray in the middle rack of the oven and bake at 350°F for 25 mins or until tooth pick comes out clean and the irresistible aroma fills the kitchen. Do not over bake.
  10. Take muffins out of the oven and allow to cool on a wire rack.
  11. Serve warm at tea time or with a side of your favorite ice cream. It is great to eat on its own.
Notes

Keep all the ingredients ready on the kitchen counter and then preheat the oven. This saves time and electricity bill.

2% milk can be used in place of whole milk

Make sure to use good quality jaggery free of common impurities like sand. If you don't have paper muffin cups,  6 inch round pan can be used for the entire batter.