Low Fat Banana Bread

First question I asked myself before making this bread was how to make it 'low-fat.' So I used canola oil or extra virgin olive oil instead of butter in a small quantity, low-fat yogurt and whole wheat flour. I can at least enjoy this bread without any guilt. ;) The best thing about this bread is that you don't need your electric mixer. :) You just need to mix all ingredients together and your batter is ready. It sounds pretty easy right?

Banana Bread

Egg - 1 (If using only egg whites, use 2 eggs)

Whole wheat flour (Aata) - 3/4 cup

All purpose flour(Maida) - 3/4 cup

Banana - 2 mashed

Low-fat yogurt - 1/2 cup

Canola Oil - 1/4 cup

Vanilla Essence - 1 teaspoon

Baking Powder - 1 teaspoon

Baking Soda - 1 teaspoon

Ground Cinnamon - 1/2 teaspoon

Sugar - 3/4 cup

Salt - 1/4 teaspoon

Preheat oven to 350 F and grease the loaf pan with oil.

In a large bowl, mix mashed bananas with baking soda and yogurt. Let this mixture sit until you prepare other ingredients.

In a separate bowl, whisk together oil, egg, sugar, and vanilla.

Take another bowl and mix all flours, baking powder, ground cinnamon and salt.

Now combine banana mixture to the oil mixture and add it to the flour mixture. Stir until all ingredients are moistened. 

Pour this mixture in the prepared pan and bake for about 45-55 minutes. Insert a tooth pick in the center of the cake, if it comes out clean your banana bread is ready! 

Remove it from oven and allow it to cool.

Note: You can add chocolate chips to the mixture right before pouring your batter in the pan.

Corn Muffins with Jalapeno and Broccoli

I tried these muffins last week, they were super easy to bake and taste really good. They are perfect for a breakfast or brunch.

Corn Muffins

All purpose flour - 1 cup

Corn Meal - 3/4 cup

Sugar - 2 teaspoon

Baking Powder - 1 teaspoon

Baking Soda - 1 teaspoon

Ground Cumin - 3/4 teaspoon

Salt - 1/4 teaspoon

Jalapeno pepper - 1 seeded and minced

Broccoli - 1/2 cup minced

Buttermilk - 1  1/4 cup (or 1 cup Yogurt and 1/4 cup water)

Canola Oil - 1/4 cup

Egg - 1 beaten

Preheat oven to 375 F and add cooking spray or oil to the muffin pan.

Sift flour and then add cornmeal, baking soda, baking powder, cumin, salt, salt and sugar. Stir with a whisk.

Add jalapeno and broccoli. Then add beaten egg with buttermilk and oil.

Stir until all ingredients are mixed well and the mixture becomes moist.

Divide batter among the muffin cups. Bake for 15 minutes or until a tooth pick inserted in center comes out clean. Cool for 5 minutes and then remove from the pan.

Whole Wheat Blueberry Muffins

I love blueberries and I was dying to try these muffins. I was waiting for the perfect recipe which is not very time-consuming and is healthy as well. I don't like to use all-purpose flour so I try my best to substitute that with the whole-wheat flour. I finally baked them this morning and I can't tell you how happy I am. Baking makes me super happy and is a perfect getaway from all anxieties. :)

Whole Wheat Blueberry Muffins

Whole Wheat Flour - 2 cups

Baking Powder - 3 teaspoons

Sugar - 1/3 cup (You can substitute it with honey)

Salt - 1/2 teaspoon

Egg - 1 (or 2 Egg Whites)

Vanilla Essence - 1/2 teaspoon

Milk - 1 cup

Oil - 2 tablespoons (I used canola oil, feel free to use olive oil or vegetable use)

Fresh Blueberries - 1 cup

Preheat oven to 400 F and cooking spray to the muffin pan

Sift whole wheat flour with a sifter or use a wired whisk. Add baking powder, sugar and salt to the flour and whisk for 1-2 minutes.

In a separate bowl, mix egg, milk, vanilla and oil and stir them using a whisk for 2-3 minutes.

Add flour mixture to the egg mixture with a spoon and stir well until the mixture becomes moist.

Gently stir in blueberries.

Divide batter among the muffins cups. Bake for 20-25 minutes or until golden brown. 

Remove from pan and serve warm.

Eggless Chocolate Cake

My mom is an amazing cook and she is famous among her friends to bake this cake. I tweaked her version and used some of the whole wheat flour instead of all purpose flour. This is a very safe baking option especially if you are scared of baking or have had some bad experiences. You don't need an electric mixer for this cake, all you have to do is mix the ingredients well with a whisk and you are all set. 

EGG LESS CHOCOLATE CAKE

1 cup all purpose flour

1 cup whole wheat flour

3/4 tsp baking soda

3/4 tsp baking powder

1 cup yogurt

1 cup sugar (I used brown sugar)
1/2 cup Oil (Canola or Olive Oil)

2 tbsp Cocoa Powder

2 tbsp drinking chocolate

1 tsp vanilla essence

Milk (as needed, I generally add around 3/4 cup)

Preheat oven to 350 F and grease the baking pan with oil.

Mix sugar and yogurt in a bowl and keep it as is until you prepare other ingredients.

In a separate bowl mix all dry ingredients. Add oil to yogurt and sugar and whisk to form a smooth mixture.  

Start adding dry into the wet ingredients with little milk at a time and  stir until all ingredients are moistened.  Add essence to this mixture and stir gently. 

Pour this mixture in the prepared pan. Bake for about 50-55 minutes. Insert a tooth pick in the center of the bread, if it comes out clean your cake is ready. 

Note: You can also add nuts or chocolate chips to this cake.