Chocolate banana healthy muffins

So Xmas is right here , and I am loving every bit of it. Yesterday we visited a special X mas lane here in Edmonton where people had decorated their houses beautifully with lights and art, its called the Candy Cane Lane and believe me it was amazing, so beautiful & creative. People have put in so much effort in those decoration and we were delighted to see the big, Santas, sleighs, snow mans, polarbears, engines, rendeers, Xmas trees… Thanks to their hard work it was so beautiful.

Coming back to Xmas and baking this time its muffins, with chocolate, banana, less sugar and whole wheat. The banana adds nutrition and natural sugar, thus processed sugar is used and use of chocolate makes it appealing to kids and hides the banana and oats safely.

Healthier and quick chocolate and banana muffin

Healthier and quick chocolate and banana muffin

 

I made these muffins hoping to give my son something healthier than the regular cookies and cakes. These are partly whole wheat have bananas in them and less sugar. I  added some quick cooking oats to enhance nutritional value it doesn’t have any impact on the taste.

The best part is these are quick so do give it a try.

chocolate banana muffin

 Recipe
Ingredients

Quick cooking Oats-1/2 cup
Whole wheat flour- 1 cup
All purpose flour(Maida)- 1 cup
Baking powder -1.5 tsp
baking soda- 1/4 Tsp
cocoa powder- 3 Tbsp
Oil – 3/4 cup
Sugar – 3/4 -1 cup
Banana very ripe -2
Vanilla essence- 2 tsp
Milk – 1 to 1.25 cup

Method:

1) Mix  all dry ingredients well.

2) Blend bananas in a blender, add oil sugar and vanilla essence to it blend again.

3)Add this banana, oil and sugar  to the dry ingredients and mix well.

4) Now add milk slowly and mix well until ribbon consistency of the batter is reached.

5) Fill in a greased muffin tray 3/4 and put in a preheated oven at 180 deg C for 15-18 minutes or until a toothpick inserted comes out clean.

6) Switch off the oven and let the door be open for five minutes after that take the muffins out of the oven and let them cool completely before removing from the tray.

Note:The amount of sugar will depend on sweetness and size of the ripe bananas. So check before adding complete sugar.
The consistency of he batter will also depend on the type of bananas. That’s why milk should  be added slowly.

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3 Responses

  1. neha says:

    I will try it .. for sure . :)

  2. Sheetal says:

    Wow! Would definitely try it and let you know…liked it!

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