Wholewheat eggless banana muffins
Moist and delicious muffins with the goodness of wholewheat and bananas , and the lovely indulgence of chocolate!
Servings Prep Time
12servings 15minutes
Cook Time
25minutes
Servings Prep Time
12servings 15minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Preheat your oven to 180 C/ 350 F. Grease the cavities of a muffin tray and dust with cocoa powder well.
  2. Whisk together the flour, baking soda , salt and cocoa powder in a bowl.
  3. Dust the chocolate chips / chunks with a tablespoon of this flour mixture. Keep aside.
  4. In another bowl , mash up your bananas. Add to this, the oil , sugar , vanilla and curd.
  5. Whisk the dry and wet ingredients together until just combined . Do not over mix.
  6. Fold in the dusted chocolate chips / chunks.
  7. Fill the muffin tray cavities about 3/4 th full and sprinkle more chocolate chips on top if you want.
  8. Bake at 350 F/ 180 C for 20 – 25 minutes until a toothpick inserted comes out dry.
  9. Cool in pan for 5 minutes , then remove and cool completely.
Recipe Notes

Step by step Tutorial:

 


Also:

  • These muffins can be kept for upto 4 days in room temperature in an airtight container.
  • I ran out of chocolate chips , so used both chips and chunks.
  • The chips are dusted with flour so that they don’t sink to the bottom.
  • I used 2 large (about 15 cms long) bananas that weighed 250 grams after peeling.
  • Use the thickest yoghurt you can find- greek style works best but any thick curds will do.
  • You can add nuts if you wish or increase the amount of chocolate chips.
  • While removing from the pan, gently run knife along the edge of the muffin and nudge it out.

 

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