Whole wheat banana chocolate muffins

If you have been following my posts, then you might have read my post about How I took a leap towards baking and the recipe of  one-minute chocolate cake. I had always wanted to bake but was always scared to, and finally took the leap on the leap day: 29th of February.

So after I did my first bake, One minute chocolate cake, I was obviously motivated to try my hands on more baking. And I had few over-ripe bananas which nobody was eating. So I decided to use them and bake some muffins using those. I had seen so many recipes left, right and center of cakes, cookies, muffins but they were so many I had no idea which one to follow. So I called up my sister who bakes the best of the goodies and she told me it's really easy and gave me this simple recipe for beginners like me which obviously turned out so yummy I couldn't believe myself that I have ACTUALLY baked something, and something so soft, moist and yummy.

I have been baking these every week ever since and these have turned out to be the perfect tea-time snack and also on-the go snack. They stay good for up to 2 weeks when refrigerated.

So here's the basic simple recipe for these muffins.

Ingredients:

Whole wheat flour: 1 cup
Sugar: 1/2 cup
Cocoa powder: 2 tsp.
Baking soda: 1/2 tsp.
Over ripened bananas: 2
Egg: 1
Oil: 1/4 cup
Yogurt (beaten): 2 tsp.
Vanilla essence: 1 tsp.
Chocolate chips as per requirement

1. Pre-heat the oven at 200 C for about 20 minutes while you prepare the mix. 
2. Begin by sieving the whole wheat flour in a big mixing bowl. Sieve in cocoa powder and the baking soda. 
3. Mix everything slowly but really well so that there are no lumps remaining. Keep aside. 
4. In another big mixing bowl, add the sugar. Break the egg in the bowl and beat it well. Do not over mix. I used a hand whisk. 
5. Now add the well mashed bananas and again mix well. 
6. Add the oil, yogurt and vanilla essence. Mix everything slowly with the help of whisk. You can also use the electric mixer. 
7. Slowly begin to add the flour mix to this mix. Add a little at a time and keep on mixing but remember not to over mix. Just mix it until you see no lumps. The mix should be little flowy and not dense. 
8. Spray the muffin molds (I used paper molds) with very little oil. Fill in the mixture in all the molds up to half. 
9. Sprinkle the chocolate chips over the forms filled with mixture. I have used small chopped pieces of dark baking chocolate. 
10. Bake for 30 minutes at 200 C. Then do the toothpick test. Insert a toothpick in the middle of the muffin, it should not have the batter stuck to it, it should come out clean with little crumbles. If not done, bake for a little more time until the toothpick comes out clean. 
11. Remove and serve warm with tea. Let cool completely and it can be stored for many days in the refrigerator in air tight container. Enjoy! 

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