” You know, all that really matters is that the people you love are happy and healthy. Everything else is just sprinkles on the sundae.”- Paul Walker.
One fine day, I thought lets bake some muffins!
Banana muffins – great way to use put those blackening bananas in your fruit bowl.
Chocolate banana muffins – even better , as chocolate and bananas are soul sisters!
Eggless banana muffins – super, because more people can have them!
Wholewheat banana muffins – healthy bhi, tasty bhi !
Wholewheat eggless chocolate banana muffins – perfect !!!
Is it oxymoronic to intend to make something healthier and then stuff it chock-a-block with loads of chocolate? Thats up for debate I guess. After all , isn’t dark chocolate supposed to be good for you too!
As I stay blissfully biased on the matter, I would love to share this recipe with you that is bound to make you agree with me ! Another excuse to have chocolate for breakfast!
I get such a rush when I bake something “healthier “ and when you taste it, you couldn’t say it was! Because treats are meant to be treats right! These muffins are tender and delicious , and filled with pockets of gooey chocolate . And I love how dark , almost ebony they are!
Wholewheat eggless banana muffins
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
- 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.
Yes Ruth… They will be soft…
If it’s kept in room temperature will the cake made with butter be as soft as the cake made with oil
Instead of oil can I use butter …will it make the cake texture bad and if yes.. what qty
Hi Ruth… You can use melted butter , but as butter hardens when cool, when you chill the muffins, they will go slightly hard. You will need to get them to room temperature before serving. The quantity will be equal to that of oil.
Hi,
Should the sugar be powdered?
Hi Riba… no, use regular white sugar or brown sugar if you have it…
Hi
Iv tried these muffins many times n they have always turned out fantastic! I just wanted to check if they can be baked in a bread tin or cake tin? Will it affect the texture??
Hi Bhavna… great to know that you liked these muffins enough to bake them multiple times ! I haven’t made them in any other pan but its worth a try.. should turn out fine!
Hi Ahshatha,
I tried your eggless chocolate banana cupcakes and they have turned out awesome. This one looks like a close cousin of the Joyofbaking chocolate banana muffins with eggs. Those also turned out very nice.As mom and a lot of close friends are vegetarians, I have been on the hunt for an eggless version but without compromising on taste and texture and then BINGO. I got just what I was looking for. I used APF instead of WWF as I wasn’t sure how dense the WWF ones would turn out. These turned out ammzing, simply amazing. Cant thank you enough. 🙂
I have been reading your blog and I almost feel like trying out all of your recipes. God bless you for sharing such awesome stuff. You have a fan here! 🙂
Hii
I stumpled upon u r blog and am so hooked wit your
Recipes. The cakes have come out awesome
For a begineer like me u r blog is heaven
Thank you so much .loads of love
Cheers
Rajani
Thank you so much Rajani.. such amazing feedback and encouragement.. keeps me going !
Hi, I am not a regular baker so must have done something wrong somewhere. I had to bake them for almost 40 mins and still they were slightly raw in the centre and also collapsed by the end of the time. Could the yoghurt I used be thinner than needed ? I measured everything else out on a scale so that was accurate.
Hi Rajeetta… sorry to know the muffins didn’t turn out as expected. The curd could be the problem.Use thick yoghurt if possible. Also , your oven could be running lower . Next time try baking at 20 C more . Hope they come out better !
Hii how could be the sugar measured in ml. Can we use cane sugar and how much to use.
Hi! Banana bread is my go to recipe for overripe bananas but this seems like the new favorite in the house. Made these recently and they were polished off super quick! Loved the balance of sweetness, not too much or too less. Thanks!!
Thats great to know…! Very glad you and your family enjoyed the muffins D !
Hi,
I tried your whole wheat cup cakes with banana and they turned out very well. I have a issue though which is the base of my liners is very oily. I usually bake wheat cakes with oil and in my cup cakes this sinking of oil is a constant problem. Where could I be going wrong? I shall be gla if you can help me.
Thanks for trying the muffins Ash !! Glad u liked the taste. The cupcake liners turning greasy is a common problem . You can try using foil liners or liners made with thicker paper. Or use double liners , so the outer one looks good. Another trick is to place a few rice grains in the bottom of the muffin pan cavity then place your liner on it. The rice absorbs the excess oil. I usually buy inexpensive liners and use two . Hope this helps !!
Thanks Lintu !! I used overripe cavendish bananas,,, but any overripe bananas will do !
Hey.. look so yum.. would love to try.:which banana did you use