As the year comes to an end, I figure I should share a quick, easy, relatively healthy dessert recipe for you to bring in 2020 with 🙂
These muffins are super easy to make and are loaded with all the good flavour bombs – banana, chocolate and tahini- bound together with whole wheat flour. Yum!
I love baking with coffee (there are quite a few recipes on the blog) but I also love a good, strong cup of coffee to start the day or to pick me up during a long day. Or sometimes just to keep me warm when it’s cold outside 🙂
Growing up in Delhi, we only got regular instant coffee and I was never a big fan. As the coffee shop craze grew, I became a cappuccino person. But once I moved to Hyderabad, I was introduced to the marvelous world of filter coffee! South Indian filter coffee is something else! When made right, it is strong, delicious, fragrant and super comforting. These muffins try to take that feeling and translate it into dessert.
It’s mango season! The season for gorging on the many varieties of delicious,sweet, juicy mangoes 😍😍
While wolfing down kilos of mangoes is great, it’s also fun to transform the fruit into delectable desserts. Even more joy! Case in point : the mango cheesecake mousse and these moist mango cupcakes.
What’s better than a regular cupcake? A boozy cupcake!
When my friend, V, gifted me a bottle of Indian Tequila, it promptly made me want to use it in a dessert. For me, Tequila = Margarita (I don’t do shots 😊) , so a margarita cupcake seemed like the most obvious choice.
I think the greater purpose of bananas is to be used in dessert. The riper the banana, the better. What else makes your cake (or muffin) moist, sweet, mellow and delicious all at the same time? Nothing!
These banana muffins are super easy to make and will have you reaching out for more than one. Always.
