Wholewheat Almond Chocolate Muffins | Eggless and Healthy

While browsing this particular recipe, my little one came and sat next to me. And she knows a banana bread when she sees one. I wasn’t keen to make immediately although the recipe sounded wonderful, to which she quipped, "Amma, you know I have a school field trip tomorrow, so I need to carry something for my friends too to eat on the bus to the picnic.!”

Applying the adage “ when life hands you lemons....” , I had a slew of banana bread posts , within the first three days of bakeathon 2018 itself . And right there, the decision was made to bake this bread, ahem muffins. Except that I persuaded her to accept it as muffins which is easier to carry on the go.

Based on PJ’s recipe, I made two small changes - addition of a little more water to the dough as I had only two small ripe bananas instead of large one, And made it as muffins instead of banana bread.

The sugar was also very low, so people with a sweet tooth might be a tad disappointed and would need to either increase the sugar or sprinkle powdered sugar on top before serving. But the little one was perfectly ok with the low sugar, and both she and her bestie - T and R enjoyed it on the bus trip from school :-)  A shout out to PJ for a wonderful recipe. Thank you, we enjoyed it a lot.

Other Quick breads including some Banana Breads already on my blog {There can never be enough banana breads, right?} :

Eggless Banana Chocochip Bread with Cranberries and Coconut Sugar

Coconut kissed Chocochip Vegan bread

Quick Multigrain Almond bread

Eggless Mango Cardamon Walnut Quick Bread 

Double Chocolate Zucchini Bread

Vegan GF Choco chip Bread

No Knead Wholewheat Banana Chocochip bread

Makes: 10 muffins (medium~large sized), Prep time - 10 mins, Bake time - 22 mins 

Adapted from PJ’s recipe as below; The changes I made are in brackets.

Ingredients:

• 1 1/2 cups Whole wheat flour
• 1 tsp cornflour {not in the original recipe, but I added}
•  2 tablespoons Cocoa Powder
•  1 1/2 teaspoons Baking Powder
•  1/2 teaspoon Baking Soda
•  1/8 teaspoon Salt
•  2 numbers Large Bananas {I used 2 medium ones}
• 1/3 cup Cane Sugar {used normal sugar}
• 1/4 cup Oil {I needed 2 tsp extra}
• 1/4 cup Milk {I used 3 TBSP extra + 2 tsp water}
• 3 tablespoons Chopped nuts {used 2 Tbsp almond flour}
• Chocolate chips, as needed {used for topping}
• Vanilla essence -1/2 tsp {not in original recipe but added it}

Method:

Sieve the flour, cocoa powder, salt baking powder and baking soda in a large bowl.

Preheat oven to 165C. Line muffin pans or a loaf pan whichever you are using.

In a blender, I added bananas, sugar, milk and water with vanilla essence and blitzed it till smooth and pouring consistency.

Add the liquid mix to the sieved flour and mix with a spatula. Add the almond flour now and adjust liquid to get a thick, pouring consistency for the bread and slightly thicker (scoop-able consistency if making muffins). 

Using a greased ice cream scoop , spoon batter into the muffins till 2/3 covered. Bake for 22-24 minutes or till a skewer comes clean.

Cool on a wire rack and serve warm. Keeps upto 3-4 days under refrigeration , microwave for 15-20 seconds before serving .

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