This is so not the case of life giving you way too many bananas . This is the case where I sort of threatened mock mutilation to the loving members of my family because I wanted those two bananas to get over ripe to use for this recipe. I have secret minor addiction to pretty pictures on Pinterest ( ok not so secret any more ) but hey I can enjoy a good one now and then . While I do admire them, I so seriously need to invest some more time in understanding the mechanics of good photos…When I found this on Pinterest, the one bowl ideology spoke to me – after all who like messy kitchens? And I seem to have had a bit of a downer mood today. So in a minor adaptation of that recipe we hit jackpot on this muffin. I know it says breakfast muffin , but kids are getting it for an afterschool snack — with a warm glass of milk. Edited verdict: Kids simply loved it !
Unlike the recent past, bananas do not get a chance to go over ripe here at home. Between the kids and M, hardly any gets left over. So yours truly had to get a fresh bag of ones to let 2 stragglers from the previous batch put to good use. Nearly had a sign out to not eat/ or even think of eating/ feeding maya, the ones that were on its way to get ripened or over ripened. And they were put to amazingly good use. These gorgeous muffins are so calling out your name! C’mon grab a bowl, make these and let me know how it turned out !!!
Notes: Using whole wheat pastry flour will produce more soft muffins. My local grocery store does not stock it and my only option was to order in bulk . Using APF of course will yield you possibly more fluffier ones. While the original recipe calls for baking with honey, I am hesitant to heat up honey based on Ayurveda principles and would gladly use brown sugar in its stead. You can also use jaggery as well. If you do use jaggery you definitely would be adding to the nutritional quotient as it is chockfull of minerals and Iron too. Would you like to make it vegan? Use apple sauce and cutback on yogurt , or use almond milk and use flax seed ground and beaten in water as substitute for egg. It would yield a slightly more denser muffin though. But all in all this recipe is definitely a keeper. Oh yes! The one bowl adaptation of it would definitely work as well. When you reach step 4 in the instructions add the dry ingredients sequentially in the mixing bowl.Fold in the chocolate chips gently and reserve to sprinkle on top. Perfecto!
Prep time : 10 min Baking time : 16-18 min Yield 12 muffins
Recipe source : http://www.joyfulhealthyeats.com. This is a near faithful adaptation of the recipe .
- White whole wheat flour : 1 +2/3 cups
- Bananas : 2 – 3 over ripe and spotted ( mashed would equal a cup or so)
- Brown sugar : 2 – 3 large
- Vanilla Extract : 1/2 Tbsp.
- Thick plain yogurt : 1/3 cup of it ( used home made)
- coconut oil (melted ) : 1/3 cup
- Large Brown egg : 1
- Dark Cocoa powder : 2 Tbsp.
- Salt : ½ tsp.
- Baking soda:1 tsp.
- Dark chocolate chips : 1/2 cup
- Preheat oven to 375 F.
- Line a 12 cup muffin tray with paper cups.
- In a large bowl or bowl of your stand mixer, add the bananas and mash it. Add sugar, vanilla extract, yogurt, oil and egg and whip it till combined.
- In a separate bowl measure out white whole wheat flour, add the 2 Tbsp. of dark cocoa , baking soda and salt and mix it/ whisk it very well.
- Add the dry ingredients to the wet ones and mix until combined.
- Add in the chocolate chips and reserve some to top it on the muffins .Fill each muffin tin to ¾ of its well.
- Bake for 16-18 minutes.
- Serve warm / cold with a tall glass of milk, hot chocolate or coffee !