Bakery style eggless banana crumb muffins - 1

Types of Desserts “Low-calorie dessert” might not sound tempting, but trust us—you can eat crazy good food without consuming a lot of calories. The recipe listed below makes use of healthy, whole ingredients. It’s easy to create, too, which means you don’t have to sacrifice valuable study time. In addition to the recipe shared below, there are plenty of other low-calorie sweets, including:

  • Cookies
  • Cakes
  • Cheesecakes
  • Sorbets

And plenty of other options. Our site is a great resource for exciting and delicious recipes for every palate. Not only are there plenty of lower calorie desserts—you can find quick and easy snacks to use as a reward for hard work.

Food is a Great Reward for Working Hard It can be hard to come by motivation when you’re constantly studying for tests and completing course projects or busy with essay writing. If you need help writing an essay without getting sidetracked, consider using small sweets as a motivator. Every time you complete a new paragraph, for example, give yourself a little piece of dessert. If you’re still stuck on difficult projects, don’t let that get you down. Many college students need a little essay writing help. You can always check out Edubirdie . They have free online examples for all types of papers. Students can also work directly with an essay helper online to stay on track. Don’t worry—using learning resources is worth a treat, too.

An Easy Low-Cal Recipe Low calorie baking isn’t nearly as difficult as it might sound. By making a few smart choices, you can be on your way to delicious and healthy desserts in no time at all. Today’s recipe is the Kannamma Cooks Eggless Banana Crumb Muffins. The total time for preparation and cook time is 1hr 30 minutes, but don’t let that scare you. Most of that time is idle, where you’ll be studying and getting excited about the upcoming dessert. Read on to learn how to make these tasty concoctions.

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Muffins

  • 1.5 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 cup mashed ripe bananas
  • 1/4 cup small-diced cashew-nut

Crumb Topping

  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoon unsalted butter
  • 1/3 cup light brown sugar

Make the crumb topping first, as it will need to rest in the refrigerator for a while. 1. Mix the flour, baking powder, and cinnamon in a medium bowl. 2. Melt the butter in a pan on the stove. Remove from heat and mix in brown sugar until smooth. 3. Pour the butter-sugar mix into the bowl of dry ingredients and mix. 4. Place the crumb topping in the refrigerator for 30 minutes or more.

Muffins Mixture

  1. Preheat the oven to 350 degrees F/180 degrees C and line a muffin/cupcake tin with 12 paper liners. 2. Sift the flour into a large bowl. Add all remaining dry ingredients, including the diced cashews, and mix well. 3. Combine all wet ingredients, including the mashed banana, in a separate bowl. 4. Melt the butter and add it to the wet ingredients. Blend with hand or stand mixer until thoroughly combined. 5. Add wet ingredients to the bowl of dry ingredients. Blend with hand or stand mixer until thoroughly combined. Bake 1. Spoon muffin mixture into the paper liners. Fill each one roughly ¾ of the way. 2. Add 2 tbsp of crumb topping to each filled liner. 3. Bake for 25-30 minutes. The tops will be brown and a toothpick will come out clean when inserted in the middle of the muffin. 4. Cool for 10 minutes before handling. Remove from the pan and enjoy.
  • Author: Suguna Vinodh

Eat Your Reward After you’ve finished baking these tasty treats, dig in! Each muffin has 222 calories and 2.6 grams of protein. You can eat these guilt-free desserts whenever you’re in need of a little celebration. If you want to get help studying, you can always bring some to your next class and trade this healthy dessert for course help. Or, if you want to enjoy all 12 muffins to yourself, you can check out online resources like Edubirdie. They don’t even need to know about your sweet treat.

Conclusion Thank you so much for taking the time to read about this low-calorie dessert option. We know it’s tempting to eat all the free food available on campus. Keep in mind that you’ve got to power through years of schoolwork. You have to fuel your body right! Don’t sacrifice your valuable time or your health, and opt to make easy treats like these.

Muffins

  • 1.5 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 cup mashed ripe bananas
  • 1/4 cup small-diced cashew-nut

Crumb Topping

  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoon unsalted butter
  • 1/3 cup light brown sugar

Make the crumb topping first, as it will need to rest in the refrigerator for a while. 1. Mix the flour, baking powder, and cinnamon in a medium bowl. 2. Melt the butter in a pan on the stove. Remove from heat and mix in brown sugar until smooth. 3. Pour the butter-sugar mix into the bowl of dry ingredients and mix. 4. Place the crumb topping in the refrigerator for 30 minutes or more.

Muffins Mixture

  1. Preheat the oven to 350 degrees F/180 degrees C and line a muffin/cupcake tin with 12 paper liners. 2. Sift the flour into a large bowl. Add all remaining dry ingredients, including the diced cashews, and mix well. 3. Combine all wet ingredients, including the mashed banana, in a separate bowl. 4. Melt the butter and add it to the wet ingredients. Blend with hand or stand mixer until thoroughly combined. 5. Add wet ingredients to the bowl of dry ingredients. Blend with hand or stand mixer until thoroughly combined. Bake 1. Spoon muffin mixture into the paper liners. Fill each one roughly ¾ of the way. 2. Add 2 tbsp of crumb topping to each filled liner. 3. Bake for 25-30 minutes. The tops will be brown and a toothpick will come out clean when inserted in the middle of the muffin. 4. Cool for 10 minutes before handling. Remove from the pan and enjoy.
  • Author: Suguna Vinodh

Find it online : https://www.kannammacooks.com/low-calorie-sweet-dessert/

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Aval Upma Recipe – Recipe for making Tamil style aval upma made with potatoes and onion. Perfect and easy breakfast upma variety that can be made quickly for the busy mornings. Tasty home style Recipe with step by step images / pictures and step by step YouTube video.

Aval upma is one of my all time happy breakfasts that I do at-least once a week. Aval Upma and a hot cup of south Indian filter coffee is all you need to start your day with a big high. I make it sometimes for dinner too! Its my kind of breakfast for dinner recipes. Its also a favorite for both my boys at home. Aval (Beaten rice) is one of my favorite ingredients. Its so versatile and so quick and easy to cook. I used to make this and pack it up during our travel and it tastes so good to eat on the road. There is something about the crunchy peanuts and fried potatoes for breakfast. Do try it at home and enjoy!

Click the link below to find the recipes on the site that uses the main ingredient as aval. Aval is called as Poha in North India. Aval – Poha – Avalakki Recipes Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Thick aval Big Peanuts Turmeric powder Triply Stainless Steel Saucepan with Lid Lemon Juicer

Click the link below to view the YouTube video of how to make Aval Upma Tamil style at home.

Here is the step by step pictures and explanation of how to make quick and easy aval upma at home with peanuts, potatoes and onions.

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Prep Work for making Aval Upma Wash and soak the thick aval variety . soak at room temperature in regular water for a minute. Drain the water and set aside. Do not soak the aval for a long time as it will become soggy and thick like a porridge. So be careful and make sure to drain the aval after just a minute. The aval will become puffy after a while. Do this the first thing so our aval is puffed up and ready to add after we cook the veggies and masala for the aval upma. I use this particular brand of aval available in the market and I really like it. Note: There are two types of aval available in the market. The thick variety and the thin variety. The thin variety is used for making snacks like the south Indian mixture / chivda etc… and the thick variety is used for cooking and making upma. Use only the thick variety. The thin variety will not work in this recipe and will immediately turn into a mush once soaked in water. ( I have used thin variety during my early marriage days and I still remember spoiling the breakfast. So do not be like me. Use the correct aval )

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Lets make easy Tamil style Aval Upma Heat refined peanut oil in a pan. If you do not have peanut oil, any vegetable oil can be used for making this aval upma recipe. When the oil is hot, add in the peanuts and roast on a low flame for 2-3 minutes. Remove the peanuts and set aside on a plate to cool. I like to add the roasted peanuts at last just before serving so it adds a nice crunch to the upma.

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In the same oil, add in the mustard seeds, cumin seeds, finely minced ginger and finely chopped curry leaves. Let the mustard seeds crackle. The one thing I do wherever possible is to chop the curry leaves as fine as possible so everyone at the table eats it and doesn’t get discarded. Curry leaves are very rich in fiber and very good for health. By finely chopping it, no one even realizes it and its my way of sneaking healthy ingredients into the dishes I cook for my family.

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Add in the finely chopped onions and the salt. Saute onions until the onions are soft.

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Once the onions are soft, add in the turmeric powder and asafoetida.

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Add in the green chillies. I like to finely chop the green chillies so a big chilli doesn’t end up on the plate while having aval upma and its really tasty to have roasted green chillies in the aval upma. Fry for a few seconds. Add in the finely chopped potatoes and peas. I like to finely chop the potatoes while making aval upma as it cooks evenly, cooks faster and roasts better. Add in a teaspoon of sugar too to balance out the flavour. Sugar is optional. If you do not want to add sugar, its ok.

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Close the pan with a lid and cook covered on a low flame for about 5-6 minutes. If you have added little bigger chopped pieces of potatoes while making aval upma, it can take longer time to cook. Sprinkle little water if you think the bottom of the pan is starting to scorch.

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Once the potatoes are soft, add in the drained aval. Add in the lemon juice and coriander leaves. Mix well. Cover the pan with the lid and cook for a minute to heat up the aval. Immediately switch off the flame. Mix the aval upma well and serve hot.

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Aval upma is one of my all time happy breakfasts that I do at-least once a week. I make it sometimes for dinner too! Its my kind of breakfast for dinner recipes. Do try the aval upma at home and enjoy! Print

Main Ingredients for making aval upma

  • 2 cups aval (thick variety only)
  • 3 tablespoon refined peanut oil
  • 1/4 cup peanuts
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon finely minced ginger
  • 2 sprigs finely chopped curry leaves
  • 1 cup finely chopped onions
  • 1.5 teaspoon salt
  • 1.5 teaspoon turmeric powder
  • 1/4 teaspoon asafoetida
  • 4 green chillies, finely chopped
  • 1 cup chopped potatoes
  • 1/2 cup fresh (or) frozen green peas
  • 1 teaspoon sugar
  • Juice of 1 Lemon
  • 3 sprigs coriander leaves, finely chopped

Here is how to make easy aval upma for breakfast

  • Wash and soak the thick aval variety. soak at room temperature in regular water for a minute. Drain the water and set aside. Do not soak the aval for a long time as it will become soggy and thick like a porridge.
  • Heat refined peanut oil in a pan. If you do not have peanut oil, any vegetable oil can be used for making this aval upma recipe. When the oil is hot, add in the peanuts and roast on a low flame for 2-3 minutes. Remove the peanuts and set aside on a plate to cool. I like to add the roasted peanuts at last just before serving so it adds a nice crunch to the upma.
  • In the same oil, add in the mustard seeds, cumin seeds, finely minced ginger and finely chopped curry leaves. Let the mustard seeds crackle.
  • Add in the finely chopped onions and the salt. Saute onions until the onions are soft.
  • Add in the turmeric powder and the finely chopped green chillies. I like to finely chop the green chillies so a big chilli doesn’t end up on the plate while having aval upma and its really tasty to have roasted green chillies in the aval upma. Fry for a few seconds.
  • Add in the finely chopped potatoes and peas. I like to finely chop the potatoes while making aval upma as it cooks evenly, cooks faster and roasts better. Add in a teaspoon of sugar too to balance out the flavour. Sugar is optional. If you do not want to add sugar, its ok.
  • Close the pan with a lid and cook covered on a low flame for about 5-6 minutes. If you have added little bigger chopped pieces of potatoes while making aval upma, it can take longer time to cook. Sprinkle little water if you think the bottom of the pan is starting to scorch.
  • Once the potatoes are soft, add in the drained aval. Mix well. Cover the pan with the lid and cook for a couple of minutes more.
  • Add in the lemon juice and coriander leaves. Immediately switch off the flame. Mix well and serve hot.
  • Aval upma is one of my all time happy breakfasts that I do at-least once a week. I make it sometimes for dinner too! Its my kind of breakfast for dinner recipes. Do try it at home and enjoy!

Notes

There are two types of aval available in the market. The thick variety and the thin variety. The thin variety is used for making snacks like the south Indian mixture / chivda etc… and the thick variety is used for cooking and making upma. Use only the thick variety. The thin variety will not work in this recipe and will immediately turn into a mush once soaked in water. ( I have used thin variety during my early marriage days and I still remember spoiling the breakfast. So do not be like me. Use the correct aval )

  • Author: Suguna Vinodh
  • Prep Time: 10m
  • Cook Time: 15m