CHOCOLATE BANANA MUFFINS – WHOLE WHEAT

Hello!

 

At this point I don’t even know if I have active readers. I think not. Because I’ve always used my blog / this website as a means to archive my recipes and it’s honestly never been about anything more. I don’t have gastronomical stories from childhood adventures. No explorations of the palate that date back to my teenhood or are somehow related to some relative in my family. I think those are the most common elements I’ve chanced upon as a reader of other blogs; that’s usually how their narrative goes. Sadly, for me, I have none of those. But what I do have, are recipes.

 

Well, I have recipes and an understanding of what I’m doing, who’s my target audience for these recipes (beginner bakers <3 ) and how you guys breathe life into these recipes in your kitchen.

Without further ado, here’s my Chocolate Banana

Muffins made with Whole Wheat flour and of course it’s eggless.

 When Baking with Whole Wheat Flour (Atta)

However, I’d like to tell you that when you make something with whole wheat flour, like a cake, banana bread, or muffins… Try this.

 

After assembling the batter, let it sit for 10 minutes to let the flour absorb some of the liquids. Since whole wheat flour is denser than refined flour (flour) giving it that extra time helps ensure you get a soft, moist texture instead of something grainy and sandy.

 

5 from 1 vote
Chocolate Banana Muffins - Whole Wheat
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Course: Breakfast, Dessert
Servings: 6 Muffins
Ingredients
  • 3/4th cup whole wheat flour
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup mashed banana
  • 1/4 cup milk
  • 2 tablespoons vegetable oil or melted butter (I used vegetable oil)
  • 2 tablespoons yogurt/dahi - if unavailable use 1/2 teaspoon lemon juice
  • 1/4 cup chopped chocolate (optional)
Instructions
  1. In a bowl, combine the whole wheat flour, baking powder, baking soda, and cocoa. Mix and set aside.

  2. In a mixing bowl, combine the jaggery and bananas. Then one by one, add in the the milk, oil, and yogurt and keep mixing.

  3. Lastly, add in the flour mixture in parts and keep folding it in. Avoid mixing the batter vigorously. Once the flour look incorporated stop mixing. Let the batter sit for 10 minutes before you bake it.

  4. Meanwhile, turn on your oven and let it preheat to 180C for 10 minutes. And prepare your baking tray. If not using muffin liners and you intend to bake in your muffin tray, simply grease it with oil or butter and sprinkle some flour.

  5. 10 minutes later, take the batter and pour it into the moulds. Fill up to half or 3/4th of each mould so there's adequate space for them muffins to rise.

  6. Bake for 20-25 minutes at 180C in your preheated oven. Or until an inserted knife or toothpick comes out clean. Cool them down then dig in!

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About

Hey! I'm Pratty. I bake, develop recipes that are easy for people to follow and use few ingredients for the same. I run a recipe blog called Pratty and Food. Food photography is another little aspect of food blogging that has had an immense impact on me.

2 Comments

  • Indhu Paval October 11, 2020 at 4:27 am Reply

    Hi,
    Thanks for a quick and healthy recipe. Loved it. Liked the way you narrated it. Simple, neat and short. Beautiful 🙂
    Best wishes to you.
    Indhu.

    • Pratty October 22, 2020 at 2:54 pm Reply

      Thanks a lot!

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