double chocolate banana muffins

Going Bananas....

I love a freshly baked banana bread anytime, but some how whenever i've gone through any recipes with chocolate and banana, it always used to weird me out, i couldn't get myself to imagine liking that combination (even before trying it).

So when i read this recipe, i thought the best way to know whether i'll like it or not is to try in once and for all..they recipe looked quite appealing and easy, so i went ahead a gave it a try.And i was convinced.I got lovely moist chocolaty muffins, with just a hint of banana flavor, which actually tasted good.

I substituted all of the refined flour for whole wheat and oats, because the moisture from the bananas take care of not making the cake dry. So what you have is yummy chocolaty, whole wheat muffins..

Ingredients:
2 medium bananas (about 1 cup), over-ripe
1 tsp pure vanilla extract
1 large egg
1/2 cup canola oil
1/3 cup + 1 tbsp milk (or sub 2% dairy milk)
2/3 cup granulated sugar
1 tbsp (packed) light brown sugar
2 tbsp unsweetened cocoa powder (look for dutch-processed)
1/2 tsp sea salt
1-1/8 tsp baking soda
1 cup whole wheat flour
2/3 cup ground oats
1/4 cup miniature chocolate chips (bittersweet or semisweet)

Method:
Preheat the oven to 375 degrees.
In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the vanilla and the egg and use the fork to whisk the mixture together until completely combined. Add the oil and milk and stir to combine. Add the sugars and stir again.
Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated. Stir in the salt and baking soda, then gently fold in the flour, until just combined.
Divide the batter among 12 paper-lined muffin cups, about 3/4 full. Sprinkle with the chocolate chips. Bake for 15-17 minutes, rotating once, until the muffin tops look set, and a cake-tester inserted into the center of the muffins comes out clean. Remove from the oven and let cool in the muffin tin for 5 minutes, before removing and cooling completely on a baking rack. Serve warm or at room-temperature.

miniature muffins for little one's tiffin

I know..who would believe these are actually heathy !!!