Whole wheat banana chocolate chip muffins

These whole wheat banana chocolate chip muffins are super healthy, chunky and so delicious! Imagine all the good things in the form of these gorgeous muffins, minus the extra fat? These skinny muffins are inspired by the superb blog of Krista and were the yummiest muffins I have ever had!

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You can serve them as breakfast options with tea or coffee – because they are super easy to make (did I mention that they are also one-bowl muffins?) and have the goodness of bananas, whole wheat, walnuts and the sweetness comes from the honey (instead of sugar)

I used total three bananas, but you can also add an extra one, in case you want the muffins to be extra chewy. Also, I replaced coconut oil with regular (sunflower) oil and also added some walnuts to the batter – no reason, I just love them! 😀

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Give these muffins a try and let me know if you like them 🙂

Whole wheat banana chocolate chip muffins

By Sheenam and Muskaan October-21-2017

Edited on 24.10.2017

Healthy breakfast muffins with banana, honey, walnuts and chocolate chips

Prep time: 5 mins Cook time: 20 mins
Total time: 25 mins

Yield: 11-12 muffins

Ingredients

  • 3 bananas
  • 1 egg
  • 1/3 cup sunflower oil
  • 1/4 cup yoghurt (dahi)
  • 1/2 tsp vanilla essence
  • 1/2 tsp baking soda
  • 2/3 tsp baking powder
  • 1 1/2 cup whole wheat flour (atta)
  • 2 tsp cocoa powder
  • 1/4 cup honey
  • 1/4 cup chopped walnuts
  • 2/3 cup chocolate chips

Instructions:

  1. Mash the bananas using a fork. Add vanilla essence, oil, yoghurt, honey, egg and mix well.
  2. Preheat the oven to 180 degree celsius.
  3. To the banana mixture, add the dry ingredients: wheat flour, baking powder, baking soda, cocoa powder and incorporate the mixture.
  4. Add the chopped walnuts and mix everything well.
  5. Line the muffin tins with cupcake liners and add the batter to each of them 3/4th of the way full.
  6. Top with chocolate chips and bake for 15-20 minutes at 180 degree celsius.

 

Homemade gnocchi

I was a never a fan of gnocchi because the thought of eggs and potato never appealed to me. I remember eating them at a restaurant in Delhi and hated it! But then later, many years later – I travelled to Berlin where I lived there for a month (to attend a language course) and there in supermarket, it was my first ever encounter with frozen raviolis and frozen gnocchi’s. I gave them a try again, because I knew how I would like them to be – simply tossed in some butter and parmesan instead of tossing potato and egg pasta in a sauce. And thats how I got obsessed with them. I ate them every three days and also bought them back to India (Yes, most of my shopping was grocery shopping!)

Anyway coming to this recipe – I never thought I would ever make gnocchi at home, but considering that there are no frozen packages available in Delhi, I had no other option, but to try them.

Reason number two why I am trying this, is because of a cook book that I have and its all about Potatoes! This recipe is inspired and adapted by the cookbook but not completely followed. Also, when you make this, please keep in mind, you will end up with a LOT of gnocchi’s. At least for five to six people.

So you start by making a dough of potatoes, one egg and lotttssss of flour. Just keep adding more and more flour (depending on how your potatoes were boiled) if they were too waxy, you will have to add more flour. Mine were unfortunately very waxy potatoes and I ended up adding a lot of flour to tighten the dough. While making the gnocchi’s I also spilled some aataa (whole wheat flour) on the slab while I was shaping them.The first step would be to grate the boiled potatoes and add one egg to the potatoes. Incorporate the mixture and add flour to it to make a dough.

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You need to make sure that all the moisture from the dough is gone. The dough will be very sticky, so keep adding flour to make a tough dough. Now divide the dough into four parts and take one part of it, divide it further in two parts and start making the long ribbons. Shaping the gnocchi is another task – time consuming, but obviously worth it! You simply make long rolls of the dough and cut them into tiny pieces which should be rolled on the back of the fork like this:

Here is the step by step recipe for the gnocchi:

Homemade gnocchi 

By Sheenam and Muskaan October-15-2017

Golden homemade gnocchi tossed in butter and pepper

Prep time: 20 mins Cook time: 40 mins
Total time: 60 mins

Ingredients

  • 300-350 grams or three medium boiled
  • 1 egg
  • 2 – 2 1/2 cups of flour and more for dusting
  • Fresh black peppercorns (crushed)
  • Salt
  • Chilli flakes
  • 3 tbsp butter (for gnocchi for 2 people)
  • Water to boil the gnocchi
  • 1/2 cup Parmesan cheese
  • Parmesan shavings for serving

Instructions:

  1. Grate the boiled potatoes.
  2. Make a hole in the centre and add one egg to the potatoes. Incorporate the mixture.
  3. Start adding flour – add one cup first and bring everything together.
  4. Keep adding more flour until a dough is formed.
  5. Divide the dough in 4 parts and take the first part to make long ribbons by rolling them on the slab.
  6. Cut with a knife to make tiny squares.
  7. Rub some flour on the fork and roll the gnocchi square on the back of the flour to shape them (as shown in the post)
  8. Place the gnocchi on a plate which is also sprinkled with some flour and boil some water in a pot.
  9. Add the gnocchi to boiling water and cook until they are light and floating on the surface.
  10. Take them out and let them stay on a plate for 2-4 minutes until they have dried up a little bit.
  11. Heat butter in a pan and add the gnocchi, chilli flakes, grated parmesan, salt and cushed pepper. Pan fry the gnocchi in butter, put some parmesan shavings and serve when the gnocchi is golden brown in color.

Ricotta and spinach puffs

If you guys follow me on Instagram & snapchat, you would have learned by now, that puff pastry is one of my favourite things to work with. I do make regular pastry at home and also made some gorgeous Apple hand pies but making the flaky puff pastry with the buttery layers is still another project for me that I have to work on! I have made a lot of recipes with frozen puff pastries which were usually imported but since over the past 1 year, it has become something which is readily available at all good grocery stores and it is not even heavy on the pocket. I always buy my pack of puff pastry from Modern bazar and the price for 300 grams is between 100-120 rupees. I found them really affordable considering how buttery the pastry is and it always turns out so sooo good! Just brush them with some egg for that extra golden glaze.

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These spinach puffs are the easiest to make. I have always loved the combination of spinach and ricotta and landed on a wonderful recipe by Noreen from Picture the recipe and her recipe was what inspired me to make these! Thanks Noreen 🙂

You start by thawing the puff pastry and preparing the filling. I mixed together some cooked spinach and ricotta, seasoned it well and spread it over the puff pastries and then covered them with another layer of pastry before I brushed some egg wash on it followed by sprinkling of some generous sesame seeds.

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Here is the full recipe for you guys

Ricotta and spinach puffs
Golden flaky puffs with spinach and ricotta

Prep time: 10Cook time: 25

Total time: 3

Ingredients
  • 250 grams spinach
  • 1 tbsp oil or butter to cook the spinach
  • 300 grams or one pack of puff pastry
  • 1 tsp garlic
  • 1/4 cup ricotta cheese
  • 1 egg and 1 tsp water for the egg wash
  • salt and pepper to taste

Instructions:

  1. Wash and cut spinach leaves and cook them until all the water is evaporated. Add the oil or butter and cook the spinach further. Add the crushed garlic and continue cooking. The spinach leaves should reduce to less than half of the quantity.
  2. While the spinach is cooking –  celsius and thaw the puff pastry once it is out of the refrigerator. Cut this into four parts (length wise)
  3. Prepare the cheese mixture by mixing together ricotta with salt and pepper.
  4. Once the spinach is cooked, preheat the oven to 180 degrees. Let the spinach cool for about 5 minutes before you add to the ricotta mixture.
  5. Mix it well and spread it on the pastry sheet and cover it with another sheet. Press the sides hard using a fork and brush the egg wash on it followed by sprinkling of some sesame seeds.
  6. Bake in the oven by placing them on baking sheet (which is lined with butter paper)  at 180 degree celsius for 25 minutes or until they are puffed up completely and turn golden in colour.

Apple hand pies

These gorgeous golden brown apple pies were gone in 10 minutes when they were made! Served warm or at room temperature with a scoop of ice cream, they will serve as the perfect dessert option! These pies are really like huge giant raviolis with a generous stuffing of apples, cinnamon, lemon and sugar.

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The pastry is so simple to make and its really impossible to explain the beautiful smell in my kitchen when I opened the oven for a while (to turn the baking tray) while these were baking. The gorgeous smell of flour and butter – need I say more? In addition to the standard pastry recipe of mixing flour and butter, I also added three teaspoons of sour cream which totally changed the game somehow!

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These pies turned out to be one of the crispiest and they were so buttery. I drizzled these apple pies with some caramel sauce and not only did they look divine, but definitely tasted so good. Give them a try and check them for yourselves :))

Mini apple hand pies
Super buttery mini apple pies drizzled with caramel sauce

Prep time: 30Cook time: 15

Total time: 

Ingredients
  • 1 plus 3/4 cup or 130 grams flour plus 2 tsp flour for sprinkling on kitchen slab (for pastry)
  • 1 cup or 45-50 grams butter (in cubes)
  • 3 tsp sour cream
  • 1/2 tsp baking powder
  • 1 cup apples (very fine cubes)
  • 3 tsp lemon juice
  • 1/2 spoon cinnamon powder
  • 1/4 cup powdered sugar
  • 1 egg for brushing the pies
  • Caramel sauce for drizzling

Instructions:

  1. Mix together flour and butter and crumble the cold butter cubes with the flour until a bread-crumb like consistency is prepared. It should be very grainy.
  2. Add the baking powder and mix it well with flour and butter. Add the sour cream and combine everything well to make the dough.
  3. Bring it together and place the dough in plastic wrap and refrigerate for 30 minutes.
  4. In the meanwhile prepare the filling by dicing the apples to very fine cubes and adding lemon juice, sugar and cinnamon to it.
  5. Preheat the oven before you start making the pies.
  6. On a flat surface or kitchen slab, sprinkle the extra flour and roll out the pastry into a rectangle shape.
  7. Make small circles (using a glass or cookie cutter) equivalent to giant ravioli or any size of your choice. You should be able to make at least 14 circles.
  8. Add the pie filling and cover it with another circle. Design it as you like and now whisk the egg and brush it over the pies for that gorgeous golden crust.
  9. Place them on the baking tray lined with butter paper and let this bake for at least 10-15 minutes on 200 degrees Celsius or until they are golden brown.

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