This whole wheat chocolate banana muffins recipe is spectacular! Because in addition to recycling that ripe fruit, you combine it with chocolate. And who can resist such an explosive combination? Make this recipe because you are going to love it!
Did you accumulate fruits or vegetables that you did not use? Do they mature to the point that you don’t want to consume them? Do not throw more! Because for each ingredient there is always a solution and a recipe to take advantage of! A new alternative that will make you appreciate those ripe bananas. A recipe worth taking advantage of!
Get started this week with this amazing whole grain recipe! The first with chocolate because I know you were waiting for it! These whole wheat chocolate banana muffins that are delicious! Both you and your children will not be able to resist this simple but delicious recipe!
A very important fact to make known in case you did not know is that, the more ripe the bananas are, their benefits and sweet taste increase proportionally. In other words, the blacker its color, the better benefits and sugar it will provide us naturally.
Banana and cocoa powder make super moist muffins. The proportions of the ingredients are in the correct measure so that neither overlaps the flavor of the other. This way you can enjoy whole wheat muffins with a pleasant taste, little invasive and with the right amount of sugar (I don’t usually make too sweet recipes).
Let’s talk a bit about the recipe:
Muffins in general are a simple and uncomplicated preparation. They are distinguished by their particular, individual shape and different sizes. This kind of recipe, in my opinion, is perfect to combine with different extra ingredients. Make them in individual portions has that advantage. Which is very beneficial when some like an ingredient that others don’t.
The ingredients to use in this recipe are simple, practical, easy to find in any store. As always and while I can, I use all whole grain ingredients although sometimes it is possible that I do not get any of them easily. As it happens with sugar and replace it with another one that I have available (nothing happens, make the recipe with the sugar you have at home).
If you don’t have ripe bananas but still want to make this recipe, you can increase the amount of sugar a bit. Since as I mentioned before, ripe bananas tend to naturally increase their sweet taste. And if you use fresh bananas this natural sugar will not be included and will be missing. You can also replace the sugar in the recipe with sweetener or stevia. Always remember to decrease the proportion of the liquid in the recipe as well.
This time I prepared half of the mixture with chocolate chips to enhance the flavor of the bitter cocoa powder, and the other half of the mixture I added chopped nuts. Although they can be combined with other ingredients, such as almonds, hazelnuts, raisins, candied fruits, other dehydrated fruits, etc. Any option is valid, replace with the ones you like the most or do not add anything.
All dried fruits add more moisture to whatever recipe they are used in. In addition, they provide an extra plus of nutrients and benefits. If they are hard or dry, it is always a good idea to hydrate them before using them. And for this you can use water or a liquor of your choice that also gives that characteristic touch that many love so much.
With this preparation I made 12 muffins of a large or classic size and used a muffin tin. Which is not necessary to have one, you can make them in muffins liners of the size you like the most and make them anyway. The amount of muffins that come out with this preparation depends on the size of mold to use.
About cooking that takes just a few minutes, as I always recommend to be punctual, watch the oven and check the baking times. It is very important for any whole grain recipe, because overcooking it dries a bit more than recipes made with refined ingredients. Also, if that toasty crust forms, its taste will tend to embitter muffins and may be the reason many reject these types of recipes.
Do you have any questions or suggestions? Write me a comment at the end of this recipe 👇
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- Whole wheat flour 300 g / 10.58 oz / 2 ½ cup
- Banana puree 200 g / 7.05 oz
- Whole cane sugar 180 g / 6.34 oz / 9 tbsp
- Eggs 3
- Sunflower oil 150 ml / 5.07 oz / 10 tbsp
- Milk 125 ml / ½ cup / 8 ¼ tbsp
- Bitter cocoa 60 g / 2.11 oz / 3 tbsp
- Baking powder 15g / 0.52oz / 3 tsp
- Optional: chocolate chips, walnuts, almonds, raisins, etc.
- Place the banana puree and the whole cane sugar in a bowl. Stir.
- Add the eggs. Mix.
- Add the sunflower oil. Stir.
- Add the whole wheat flour, the baking powder and the bitter cocoa little by little. All of them previously sifted. Mix.
- In a muffin tin previously buttered with butter, fill 3/4 with the mix.
- Bake in a preheated oven at a low temperature (160-180 degrees) for 20-25 minutes or until a toothpick is inserted and it comes out dry.
- For greater flavor replace the sunflower oil with 80-100 grams of soft butter (beat with the sugar until cream)
- To make the muffins fluffier, beat the egg whites until stiff and add last with enveloping movements.
- Store in an airtight container to prevent it from drying out.
- Whole wheat flours depending on their brand can absorb more or less amount of liquid. Be sure to incorporate gradually.
- Can be used butter, margarine or any other type of cooking oil.
- Consume preferably before 3 days.
- Can be frozen (3 months).