Whole Wheat, Banana & Yogurt Muffins

Super simple, delicious and healthier muffins are your best tea time accompaniment. You can even indulge your little ones for a special lunch box treat.

Course Muffins

Cuisine International

Keyword Bananas, Whole Wheat

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 139kcal

Author Shireen Sequeira

Ingredients

Dry ingredients:

1 cup whole wheat flour
1 tablespoon cornstarch
4 tablespoons unsweetened cocoa powder
3/4 soft brown sugar * see notes
1/2 teaspoon baking soda
1/4 teaspoon table salt
2/3 cup chocolate chips

Wet ingredients

1 egg * see notes
1/4 cup coconut oil melted
1/2 cup hung curd or greek yogurt * see notes
3/4 cup mashed bananas
1 teaspoon vanilla extract
1/4 cup milk optional

Instructions

Grease and dust a 12 hole muffin tray with oil and cocoa powder. Preheat oven to 175 degrees C
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.
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.
If the batter is too thick, add the milk a little at a time till it loosens up.
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.
Remove from the oven and let them cool in the tray for 10 minutes. Then remove onto a wire rack and cool completely. Enjoy!

Notes

If you wish, you can use 1 cup mashed bananas and skip the addition of milk.
Reduce the sugar to 1/2 cup only if you like the muffins less sweet
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.
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
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.
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)

Nutrition