Whole Wheat, Banana & Yogurt Muffins ~ The Healthier Chocolate Muffins
Prep time: 10 mins | Baking time: 18-20 mins | Yield: 12 muffins
- 1 cup whole wheat flour (atta)
- 1 tablespoon cornstarch (cornflour)
- 4 tablespoons unsweetened cocoa powder
- 3/4th – 1cup soft brown sugar, free of lumps * see notes
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 2/3 rd cup chocolate chips
- 1 egg * see notes
- 1/4 cup coconut oil, melted
- 1/2 cup hung curd or greek yogurt * see notes
- 3/4th cup mashed bananas (1 big, over ripe banana)
- 1 teaspoon vanilla extract
- 1/4 cup milk (optional)
1. Grease and dust a 12 hole muffin tray with oil and cocoa powder. Preheat oven to 175 degrees C
2. In a bowl place the coconut oil and add the egg, whisk it well. Add the vanilla extract, hung curd and mashed bananas and mix everything well.
3. Sift in the whole wheat flour, cornstarch, cocoa powder, baking soda and salt. Add in the sugar and fold in the chocolate chips. Do not overmix.
4. If the batter is too thick, add the milk a little at a time till it loosens up.
5. Fill up the muffin moulds with the batter, about two thirds full and bake for about 18-20 minutes or till the skewer inserted comes out clean.
6. Remove from the oven and let them cool in the tray for 10 minutes. Then remove onto a wire rack and cool completely. Enjoy!
1. If you wish, you can use 1 cup mashed bananas and skip the addition of milk.
2. Reduce the sugar to 1/2 cup only if you like the muffins less sweet
3. If you don’t have readymade chocolate chips you can coarsely chop your favourite bar of chocolate (preferably dark chocolate) and add it to the batter.
4. Although I have not tried it, you can replace the egg by using an extra 1/2 cup of mashed bananas (1 egg = 1/2 cup mashed bananas), making it a total of 1-1/2 cups of mashed bananas
5. You can make hung curd by placing 1 cup of curds (yogurt) in a muslin cloth and hanging it over the sink for about 45-50 minutes. When the excess whey dribbles away you are left with very thick curd.
6. In the UAE I use SIS brand of soft brown sugar. Soft brown sugar is different from demerara which is granulated but brown. Soft brown sugar is very soft to the touch and has a finer texture than demerara (almost like finely powdered jaggery in terms of texture)
Recipe adapted from here