Whole wheat banana chocochip muffins
I have a couple of banana muffins in my blog. But could resist posting this one as I was pretty happy with the taste and textures. Though I bake cakes with whole wheat flour, I am not a huge fan of wheat cakes. But this was quite soft n yummy 🙂 the main key is to sieve the dry ingredients atleast 12-15 times. Yes, yes you heard it right 12-15 times. Whole wheat cakes become extremely soft n fluffy with this sieving. No shortcuts please. Baking teaches you patience and perseverance. I would suggest you to make small batches and enjoy these muffins while they are fresh and warm from the oven. They taste better that way. You can add walnuts or cashew nuts instead of almonds. Chocochips is optional, but then you might have to increase the sugar by a tablespoon or soo. Like most of my cakes this too is very mildly sweet. So those with sweet tooth can increase the amount of sugar, but by a small amount, say 1-2 tablespoon extra.
I have used a 240 ml cup.
Ingredients:
- Whole wheat flour 150 gm
- Baking powder 1 tsp
- Milk 240 ml (1 cup)
- Vinegar 2 tsp
- Salt a pinch
- Brown sugar 3-4 tbsp
- Chocochips 1/4 cup
- Vanilla extract 1/2 tsp
- Ripe bananas big 2
- Oil 3 tbsp
- Butter 1 tsp
- Fresh cream 1 tbsp
- Almond chopped 1 tbsp
Method:
- Preheat the oven at 160 degree Celsius for 10 minutes.
- Grease your muffin mould with oil or butter or line the mould with muffin liners.
- Add vinegar to the milk and keep aside for it to curdle.
- Sieve flour, baking powder and salt for 14-15 times.
- Mash the bananas with a fork and add the sugar, oil, butter and cream to it. Mix it well with a whisk.
- Now add the curdled milk to it and mix. Add the vanilla extract.
- Fold the dry ingredients into the liquid mixture carefully.
- Gently add the chocochips and chopped almonds.
- Fill the muffin mould into 2/3 rd of its capacity.
- Tap the mould on the counter to remove the it bubbles.
- Bake for 23-25 minutes or till a toothpick inserted into the centre comes out clean.
- Take the tray out of the oven and allow it to cool for 3-4 minutes.
- Transfer onto a cooling rack and cool well.
- Store in airtight containers only after it has fully cooled.
