Banana Chocochips Muffins
Going for a road trip and hence finishing off whatever fruits and vegetables are at home. Two days had a pooja in our building temple and had bananas as prasadam. Wanted to finish them before we left. So made these mini banana muffins with loads of milk chocolate chips. With just a spoon of butter and oil and mildly sweetened with 2 over ripe bananas and little powdered sugar, these are a perfect choice to finish off your over ripe bananas. Extremely soft and moist with crunchy almonds in every bite. You might think I have so many similar recipes in the blog, but I am simply sharing my experience with you guys. Many years back, the only banana muffins I knew had 1 cup (125 gm) maida and 1/2 cup (~113 gm) butter and I would think 10 times before baking. But now I know you can get very soft n fluffy ones with very little fat. I have used my 240 ml cup.
Ingredients:
- All purpose flour 100 gm
- Salt a pinch
- Baking powder 1/4 tsp
- Baking soda 1/4 tsp
- Over ripe bananas 2
- Vanilla extract 1/2 tsp
- Powdered sugar 3-4 tbsp
- Chopped almonds 8-10
- Choco chips 1/4 cup or more
- Apple cider vinegar 2 tsp
- Milk 1/4 cup plus 1-2 tbsp
- Oil 1 tbsp
- Soft butter 1 tbsp
Method:
- Preheat the oven at 160 degree Celsius for atleast 10 minutes.
- Grease a mini cupcake mould with butter.
- Mix flour, salt and the rising agents. Sieve it 2-3 times for better effect.
- Mix the mashed bananas, oil, butter, milk and vanilla extract.
- Add the vinegar, chopped almonds and chocochips to it.
- Fold in the flour mixture gently with a spatula.
- Pour into the prepare muffin mould and bake for 18-20 minutes. Check with a toothpick.
- Remove from the oven and allow it to cool in the mould for 3-4 minutes.
- Transfer onto a cooling rack and cool.
- Serve it warm 🙂
