Wholewheat eggless banana muffins
Moist and delicious muffins with the goodness of wholewheat and bananas , and the lovely indulgence of chocolate!
Ingredients
- 120 grams or 1 cups whole wheat flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 20 grams or 1/4 cups cocoa powder
- 180 grams or 3/4 cups thick yoghurt at room temperature
- 60 ml or 1/4 cups vegetable oil
- 1 tsp vanilla
- 100 ml or 1/2 cups brown sugar
- 250 grams or 2 bananas large
- 1/2 cup chocolate chips
Instructions
- 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.
Notes
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.