By Akhileshwari Anand Raj
Preparation Time - 15 mins
Baking Time - 20 mins
Number Of Servings - 10 - 12
Amaranth seeds are a source of protein and make for a great gluten-free alternative to flour. Simply by roasting these seeds and grinding them, you will have amaranth flour. It is a great option for anyone trying to eat healthily and is a rich source of calcium and protein. It is also a low glycemic index food, making it a good choice for diabetics.
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This recipe by Megha Saluja is for Amaranth Banana Cupcakes. It shows that eating healthy and tasty is possible, contrary to popular opinion. We’ve seen how to make healthy banana bread, but this recipe not only eliminates carbs almost completely, but it also introduces a large amount of protein. Here is what she has to say about the recipe -
“My love for dessert was clashing with my need to be healthy, so I decided to find a middle ground. That's how the recipe for my Amaranth Cupcakes came to my mind! It helps me stay on a healthy track while also satisfying my sweet cravings - allowing me to get the best of both worlds.”
Amaranth Banana Cupcakes
- Amaranth flour - 1 cup
- Salt - pinch
- Chocolate chips – 1/2 cup (optional)
- Baking powder - 1 teaspoon
- Overripe bananas – 2, medium
- Egg - 1
- Milk - 1/2 cup
- Olive oil - 3-4 teaspoons
- Honey - 2 teaspoons (optional, if you would like more sweetness)
- Vanilla essence - 1 teaspoon
Sieve the flour, salt and baking powder together. This is to ensure there are no lumps, and that the baking powder is mixed evenly.
Add in the chocolate chips, if you are using it.
Mash the bananas in a separate bowl.
Add all the other wet ingredients to this mixture and combine well. The wet ingredients should be mixed completely.
Now, mix the dry ingredients in with the wet ingredients. Start by adding a small amount of the dry ingredients mixture, and make sure to fold it into the wet ingredients. Continue until both are fully mixed in.
Preheat the oven to 180-degree Celsius.
Using a cupcake tray or silicon moulds, scoop the batter into it. Ensure that it is not more than two – thirds full, to prevent an overflowing cupcake.
You can sprinkle some chocolate chips on top, or even bits of chocolate. This is optional.
Bake this for 20 minutes or until a toothpick or skewer comes out clean.
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