Wheat Banana Coconut Muffins

The most common issue that I face in hot Chennai weather is that fruits like banana ripens very fast and becomes very difficult to eat such black skinned ones. So, the most likely solution is to turn them in to cakes or cupcakes or muffins. Since as a mom and a wife it’s my duty to see that I try to make food as healthy and tasty as possible, I am constantly​ trying to use healthy ingredients in my bakes. Trying to cut down on fats and sugar and incorporating organic and unbleached wheat flour instead of all purpose flour. So this is a simple ( ignore the cracks on top ) and healthy muffin with the goodness of organic wheat flour, over riped bananas, some cocoa powder, white chocochips, dessicated coconut and just a tablespoon of canola oil. Doesn’t this sound healthy? Perfect for a guilt free indulgence. I feel that tastes better on the second day. Absolutely no sticky top, with a subtle coconut flavour in each bite. You can increase the amount of cocunut if you want and maybe then add a tablespoon of extra milk. Make it vegan by replacing the milk with coconut milk or almond milk or soy milk.

Ingredients:

• Whole wheat flour 100-110 gm
• Cornflour 2 tbsp
• Cocoa powder 2 tbsp
• Baking soda 1/2 tsp
• Vanilla bean powder 1/2 tsp
• Apple Cider vinegar 2 tsp
• Salt a pinch
• Brown sugar 2-3 tbsp
• Over riped banana 2-3 small
• White choco chips 3 tbsp
• Dessicated coconut 2 tbsp
• Milk 1/2 cup ( 120 ml )
• Canola oil 1 tbsp

Method:

• Preheat the oven at 160-180 degree celsius for atleast 10 minutes.
• Grease a cupcake or muffin mould and keep it ready. If needed, line it with a cupcake liner.
• Mix flour, salt, baking soda, cocoa powder and dessicated coconut in a big mixing bowl.
• Mash the bananas using a blender or fork till it is pureed well.
• In another bowl, add the mashed bananas, oil, sugar, vinegar and milk.
• Whisk well till the sugar is fully dissolved in it. Add the vanilla powder and stir.
• Pour this liquid mixture into the dry ingredients and fold gently using a spatula. Do not over mix.
• Pour the mixture into the muffin mould till 2/3 rd of its capacity. Tap the tray on the counter to remove air bubbles.
• Bake in the oven for 20-22 minutes or till its fully done. You can check the doneness using a toothpick.
• Remove from the oven and cool in the mould fot 4-5 minutes.
• Invert the muffins on a wire rack and cool well.
• Serve it immediately or store in airtight containers after it is fully cooled.