Friday, February 22, 2013

"Whole-wheat Banana Chocolate Muffin" Eggless Baking..!!

Chocolate unlike other girls i am not very fond of.. no no not lying just i am not that crazy, but i do have my days when i crave for good coco taste to satisfy my taste buds and more importantly i was looking for something healthy into baking which can be used for breakfast and for snacks.... In Singapore whenever i pass any metro station all the baking shop i can smell from long but as i am vegan so i can't try all the muffins, pastry, cup cake i wish to taste. I am quite conscious with what i eat so always love to indulge with healthy version.
So here i am using whole wheat flour to make it healthy and amazingly yummy. I have recently started with baking so i know very few recipes and this stand at No. 2nd of my tried and tested recipes. This is combination of two separate muffin recipe i have made. Here i added Banana purée to make it more fulling and aromatic because my hubby loves banana cakes and i prefer little pinch of coffee to spike the chocolate flavour.

(for 24 small muffins)

1 and 1/2 cup Whole-wheat flour or whole wheat cake flour
3 tablespoon Coco powder
2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 cup + 2 tablespoon granulated Brown Sugar
1 pinch of Salt
1 teaspoon Vanilla extract
1/4 cup Oil ( i use Canola)
1/2 cup Milk (i use low fat)
1/2 cup Banana purée (of approx 2 medium size ripe banana)
2 teaspoon of instant coffee powder
1 tablespoon of warm milk to dissolve coffee powder


Preheat oven at 200 degree Celsius and arrange paper liner on muffin racks. Take a large bowl and sift all the dry ingredients together, and in another bowl mix all the wet ingredients and beat well for few minutes. Now add wet ingredients mix to dry ingredients and mix lightly with spatula to combine all ingredients together, but make sure there should be no dry flour left in a bowl. Fill muffin cups with spoon till 3/4 filled.
Bake for 20-25 minutes (i am using fan on mode) or until tester (wooden stick) comes out clear. Cool down it completely on cooling rack and Enjoy..!!

You may feel top of muffin is dry but it turned out moist when i stored it in air tight container. Whole wheat muffins always taste much more delicious, soft and moist next day or after few hours compared to warm one, But we love it warm too. You can add chocolate chips too to make it more chocolaty in taste. Always use ripe banana for great texture and flavour. If you feel batter is thick and hard add 1-2 tablespoon of milk, because it totally depend  and vary as per flour texture. Mines comes out like lava cake and we loved it.

Keep Rocking and Cooking with gangnam style..!!

1 comment:

Thanks for reading. Leave your suggestions if any.