Eggless Banana Oats Chocolate Chip Muffins

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The project of baking some muffins way back in May of this year along with DS was fun, but I felt the little one needed more ‘maturity’ and ‘seriousness’ for baking activity. I decided to give it few more months, before involving him in baking projects.

That was in May, but now over several months, I have seen more ‘self-control’ and eagerness to help in the 4 year old. He loves it when he is called around to help in the kitchen and enjoys being called the ‘little-chef’. Anyway during the weekend I decided to give it another try and involved him in this muffin baking project.

I searched over the internet for some muffins and found some really good ones, many of which I have bookmarked for future use. I look for recipes that are easy to make, low-fat, eggless and comparatively healthy. I liked this one here and made few changes of my own. My son loves chocolate (he calls it “chloocate”), so I decided to add some chocolate chips in this recipe. Plus the combination of banana and chocolate is pure bliss. I did not have applesauce, so I increased the quantity of banana and added about a tablespoon of butter.

Saturday morning we got off to a good start and assembled all the ingredients required. This time around I was pleasantly surprised, as he followed instructions carefully and made conscious effort not to spill things, or go overboard with mixing etc. He did not like it when I added the mashed bananas, but the joy on his face when we mixed in the chocolate chips to the batter was priceless.

He was extremely happy when the muffins came out of the oven. He told anybody and everybody that he had baked those muffins. The 6 muffins were gone in no time and I am pretty sure I will make this often. These are guilt free muffins to snack on and good ones for those mid-afternoon cravings. It is a good way to use up some of those over ripe bananas.

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Banana Dosa /Vegan Indian Banana Pancake

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Sometimes change is not bad after all. Recently at work, I moved my desk from one place to another (please don’t ask why!) and I am totally enjoying it. Nothing has changed in terms of my job, my position, my work load etc everything remains the same. But then the people who now site by me and the environment have changed and definitely that has made a positive impact on me. Not to mention that this place is much quieter and warmer J Keeping fingers crossed and hoping that the good spirit lasts. 

Based on the spirit of change I made these sweet Banana Dosas. In our family we are so used to the idea that Dosas are savory, that it takes a while to digest the idea of sweet ones literally. Now the main reason that compelled me to try this was to try this on my 4 year old. He has a very small list of things the he likes in food and being a typical Mom I try ways to expand that repertoire. He likes savory Dosas and also bananas, so I planned on making this Dosa based on an idea of Eggless Banana Pancake. He liked the taste; however he could not eat more than ¾ of it at a time.

As I said before this is a good one to make if you need some change from the regular savory Dosas or can be made as accompaniment with regular Flour Dosas. I have known many people who like to eat the combination of sweet and salty together in a meal.

This Dosa does not require any fermentation or grinding. It is a good way to use up the over ripe bananas. If you prefer go ahead and substitute Soy Milk with regular milk, sugar with jaggery and cinnamon with cardamom powder. 

This is my contribution to the event “It’s a Vegan World- Indian” an event hosted by Graziana. This event “It’s a Vegan World” is a brain child of Vaishali of Holy Cow.

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Spicy Oven Roasted Chickpeas/ Garbanzo Beans


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If you are looking for some crunchy, low calorie, high fiber snack then this one is just right for you! These are not only easy to make, but taste delicious as well.

Garbanzo beans are classified as one of The World’s Healthiest Foods and they have one of the highest protein levels among all plants. They are also a good source of cholesterol-lowering fiber.

I had seen them on Madhuram’s blog long time ago, bookmarked it and had been meaning to try them for a long time. Yesterday while soaking Garbanzo Beans for making Chana Masala, I accidentally soaked more than necessary. So with the extra soaked Garbanzo Beans I made this tasty and crunchy snack by following Madhu’s recipe here. I made some minor modifications of my own, but nevertheless the taste is truly awesome. I also found that these spiced chickpeas are eaten in Turkey and are called as Leblebi.

This is a great snack for the kids too. My son who is a reluctant eater enjoyed the crunchy taste of these chickpeas. Makes a great accompaniment along with evening tea.

Thanks for sharing this recipe Madhuram. This is my contribution to the event Tried and Tasted: Madhuram’s Eggless Cooking guest hosted by Poornima of Tasty Treats. This event was started by Zlamushka of Zlamushka’s Spicy Kitchen.

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