Saffron Banana Muffins

standard banana muffins get a royal upgrade with the addition of saffron. Makes 6-8


  • ¾ cup maida / all purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ cup unsweetened desiccated coconut
  • pinch of salt
  • 1 sachet Kesari Saffron powder
  • 2 tbsp ghee
  • cup powdered sugar
  • ¼ cup lukewarm milk
  • ¾ cup mashed ripe bananas (around 3 medium)
  • For garnish: 8 almond halves, 1 tbsp desiccated coconut Kesari Saffron strands (optional)


  1. Preheat the oven at 175°C. Line a muffin tray with paper liners or use silicone muffin cups.
  2. In a bowl, whisk together the flour, baking soda, baking powder, desiccated coconut and salt.
  3. In  another  bowl, whisk the  ghee, sugar and Kesari saffron powder until creamy.
  4. To  this add  the  milk and  mashed bananas and whisk well until combined.
  5. Make a well in the dry  ingredients. Add the wet mixture and gently stir to combine.
  6. Divide  the   mixture  between  6-8 muffin cups.
  7. Place an almond half over the top and sprinkle desiccated coconut.
  8. Transfer the tray  to  the pre-heated oven and bake for 15-18 minutes or until a tester comes out clean. Garnish the  muffin with a saffron strand.
  9. Serve warm.

Variation:   ¼ tsp of ground cardamo cup of chopped pistachios

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