I have been trying my best to bake healthy and consciously, without refined sugar and maida//all purpose flour. They are made with 100% whole wheat. jaggery/dark brown sugar, ripe bananas and dark chocolate chips.
These muffins are soft, and flavorful. My kids are picky about ripe bananas, so this is a great way to disguise them into a yummy treat. Muffins are great for breakfast, or snack.
Makes 24-26 muffins
2 ripe bananas
2 cups brown sugar/jaggery powder
3 cups whole wheat flour
2 tsp vanilla essence
1 cup vegetable oil
1 cup yogurt/curds
1 cup dark chocolate chips, I have used mini chips here
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Directions:Preheat the oven to 150 degree C on bake mode.
In a blender, add the eggs, vanilla and brown sugar. Blend it until the sugar dissolves. Set aside.
(You can mix the ingredients in a stand mixer or just a simple blender. Both work well.)
In a large mixing bowl, add wheat flour, baking powder, baking soda and salt. Mix well. Pour in the egg banana puree, and oil to this and fold in gently with a spatula.
Now add yogurt and chocolate chips. Mix gently until well combined.
Line the cupcake trays with liners. Scoop and fill the batter into the tray, about 2/3rd full. Sprinkle with some more chocolate chips if you wish.
Bake for 30-35 minutes in the middle rack. Once done, test it with a toothpick. If it comes out clean, its ready to head out of the oven and cool on a rack. Enjoy!