Thursday, July 5, 2012

Eggless Banana and Squash Muffin

This was an experiment to use up left over things in the house:). It turned out to be pretty good though.
I had half spaghetti squash (baked) left after making spaghetti squash "pasta" for my daughter and husband. I also had 2-3 overripe bananas in the house. I had thought of making banana nut bread with the bananas, but at the last moment, I thought of adding the squash too. I also had dried basil in the house, which I had never used. So I created the recipe below to use up all the unused/leftover food in the house. Surprisingly, the muffins turned out soft, moist and full of flavor. Oh!, and they were a big hit at my work.

1-1/2 Cups "spaghetti" from baked spaghetti squash, or any other uncooked squash grated
2 Overripe Bananas, Mashed
1-1/2 Cups Self Raising Flour
1/8 Cups Milk
1 Cup and 2 Tablespoon Sugar
1/4 Cup Oil
1/2 Teaspoon Salt
1 Teaspoon dried basil (optional)
1/2 Cup Chopped Unsalted Nuts, Any Kind (optional)
2 Tablespoon Oats (Optional), for Garnishing

Heat the oven to 350 degrees F.
In a bowl, combine the banana and squash. Stir gently to mix well. Then add the rest of the ingredients and mix well.
Prepare the muffin molds or loaf pan by spraying with cooking oil. Pour the mixture into the muffin molds and sprinkle the oats on top OR, if you are making a bread loaf, then pour the mixture into the loaf pan and sprinkle the oats on top. For muffins, bake for 30 minutes or until a knife comes out clean when inserted in the center of a muffin. For bread loaf, cook for 50-60 minutes, or by checking with a knife as mentioned above.
Take out of the oven, and let it cook completely before de-molding it.

This entry is a part of Sara's Corner's Healthy Food for Healthy Kids Contest  and Nithu's Healthy Food for Healthy Kids Contest  

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