Wholewheat eggless banana muffins
Moist and delicious muffins with the goodness of wholewheat and bananas , and the lovely indulgence of chocolate!
120 grams or 1
whole wheat flour
20 grams or 1/4
180 grams or 3/4
at room temperature
60 ml or 1/4
100 ml or 1/2
250 grams or 2
Preheat your oven to 180 C/ 350 F. Grease the cavities of a muffin tray and dust with cocoa powder well.
Whisk together the flour, baking soda , salt and cocoa powder in a bowl.
Dust the chocolate chips / chunks with a tablespoon of this flour mixture. Keep aside.
In another bowl , mash up your bananas. Add to this, the oil , sugar , vanilla and curd.
Whisk the dry and wet ingredients together until just combined . Do not over mix.
Fold in the dusted chocolate chips / chunks.
Fill the muffin tray cavities about 3/4 th full and sprinkle more chocolate chips on top if you want.
Bake at 350 F/ 180 C for 20 – 25 minutes until a toothpick inserted comes out dry.
Cool in pan for 5 minutes , then remove and cool completely.
Step by step Tutorial:
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.