Saturday, 25 April 2015

Choco-Banana Muffins (Low-fat and eggless)

I generally do not eat banana as such, though I like its flavour. There was a big ripe red banana lying at home and I wanted to bake something with it. In general, red bananas are considered to be the most healthiest of all banana varieties and is rich in iron, when that is combined with the goodness of fibre rich oats, the resultant dish is assured to be super healthy and power packed!
These yummy choco banana muffins are eggless, butterless, do not contain maida/refined flour, low fat with just about a tablespoon of oil, 3-4 tablespoons of sugar and honey for 6 regular sized muffins! The result was soft and absolutely delicious muffins :) Let us get right to the recipe

Recipe Source:
Yield: 6-7 regular sized muffins

  • Whole wheat flour - 1/2 cup
  • Oats - 1/2 cup, powdered
  • Light brown sugar - 3 tablespoons (You could use regular white sugar too)
  • Cocoa powder - 2.5 tablespoons
  • Baking powder - 1 teaspoon
  • Baking Soada - 1/4 teaspoon (heaped)
  • Salt - a pinch
  • Cinnamon powder - 1/8 teaspoon
  • Milk - 5 tablespoons, at room temperature
  • Flaxseed powder - 1 tablespoon
  • Mashed banana - 1/2 cup
  • Honey - 2 tablespoons
  • Oil - 1 tablespoon
  • Vanilla essence - 1/2 teaspoon

  1. Pre-heat oven to 190 deg C for 10 minutes and line/grease muffin tray/moulds
  2. Mash the bananas with the help of a fork 
  3. Mix milk and flaxseed powder and keep aside 
  4. Mix all dry ingredients (flours, sugar, cocoa, baking powder, baking soda, salt and cinnamon powder) in a separate bowl and mix well. Sieve the cocoa powder if there are lumps 
  5. To the milk-flaxseed mixture, add the mashed bananas, honey,oil and vanilla essence and mix well 
  6. Fold in the dry ingredients into the wet ingredients until all are well incorporated. Do not over mix 
  7. Pour the batter into the muffin moulds and bake in a pre-heated oven for 20-25 minutes or until a skewer inserted, comes out clean
  8. Cool and store in an air-tight container. Warm in a microwave oven before serving

  • Shelf life of the muffins is around 3-4 days in the refrigerator 
  • You could add in walnuts to the batter for an extra crunch or choco-chips for added sweetness 

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