Pumpkin has a range of fantastic health benefits, including being one of the best-known sources of beta-carotene. Beta-carotene is a powerful antioxidant. It also gives orange vegetables and fruits their vibrant color. The body converts any ingested beta-carotene into vitamin A.
Consuming foods rich in beta-carotene may reduce the risk of developing certain types of cancer, offer protection against asthma and heart disease, and delay aging and body degeneration.
- 2 cups All Purpose Flour (Maida)
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Ground Cinnamon (Elaichi)
- 1/2 cup Sugar
- 1/2 cup Brown Sugar (if not available, use normal sugar only)
- 1/2 cup Olive Oil
- 2 tsp Vanilla Extract
- 3 Eggs
- 1 cup Pumpkin Puree
- 1 cup Banana Puree
- 1/2 cup Chopped walnut
Line a muffin tin with muffin liners.
Pre heat the oven to 425 Degrees F.
Mix (flour, baking soda, baking powder, salt, cinnamon, ginger, sugar and brown sugar) in a bowl.
In another large bowl, mix (olive oil,vanilla extract, eggs, pumpkin puree and banana puree)
Mix dry ingredients with wet ingredients until just combined.
Pour the batter in the muffin liners until they are 3/4th full.
Sprinkle chopped walnut on top.
Bake for 5 minutes and then reduce the temperature to 350 Degrees F.
Bake for another 15-18 minutes until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and let it rest for 10 minutes.
Remove the muffins from the pan and let it cool & serve with Tea/Coffee.