Almond and Chocolate come together in this delicious Eggless Muffin that’s perfect for Breakfast or Snack
While browsing this particular recipe, my little one came and sat next to me. And she knows a banana bread when she sees one. I wasn’t keen to make immediately although the recipe sounded wonderful, to which she quipped, “Amma, you know I have a school field trip tomorrow, so I need to carry something for my friends too to eat on the bus to the picnic.!”
Applying the adage “ when life hands you lemons….” , And right there, the decision was made to bake this bread, ahem muffins. Except that I persuaded her to accept it as muffins which is easier to carry on the go. I also endeavoured (meekly) that I would make her favourite Eggless & Wholwheat Custard Coconut Cookies to go with it, and boy could she be more thrilled !
Based on PJ’s recipe, I made two small changes – addition of a little more water to the dough as I had only two small ripe bananas instead of large one, And made it as muffins instead of banana bread.
The sugar was also very low, so people with a sweet tooth might be a tad disappointed and would need to either increase the sugar or sprinkle powdered sugar on top before serving. But the little one was perfectly ok with the low sugar, and both she and her bestie – T and R enjoyed it on the bus trip from school 🙂 A shout out to PJ for a wonderful recipe. Thank you, we enjoyed it a lot.
For more holiday bakes, check out these recipes:
Some chocolate dishes on the blog, including
Makes: 10 muffins (medium~large sized), Prep time – 10 mins, Bake time – 22 mins
Adapted from PJ’s recipe as below; The changes I made are in brackets.
Ingredients to make Wholewheat Chocolate Almond Muffins:
- 1 1/2 cups Whole wheat flour
- 1 tsp cornflour {not in the original recipe, but I added}
- 2 tablespoons Cocoa Powder
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/8 teaspoon Salt
- 2 numbers Large Bananas {I used 2 medium ones}
- 1/3 cup Cane Sugar {used normal sugar}
- 1/4 cup Oil {I needed 2 tsp extra}
- 1/4 cup Milk {I used 3 TBSP extra + 2 tsp water}
- 3 tablespoons Chopped nuts {used 2 Tbsp almond flour}
- Chocolate chips, as needed {used for topping}
- Vanilla essence -1/2 tsp {not in original recipe but added it}
How to make Wholewheat Chocolate Almond Muffins:
- Sieve the flour, cocoa powder, salt baking powder and baking soda in a large bowl.
- Preheat oven to 165C. Line muffin pans or a loaf pan whichever you are using.
- In a blender, I added bananas, sugar, milk and water with vanilla essence and blitzed it till smooth and pouring consistency.
- Add the liquid mix to the sieved flour and mix with a spatula. Add the almond flour now and adjust liquid to get a thick, pouring consistency for the bread and slightly thicker (scoop-able consistency if making muffins).
- Using a greased ice cream scoop , spoon batter into the muffins till 2/3 covered. Bake for 22-24 minutes or till a skewer comes clean.
- Cool on a wire rack and serve warm.
- Keeps upto 3-4 days under refrigeration , microwave for 15-20 seconds before serving .
PIN FOR LATER
Wholewheat Almond Chocolate Muffins | Eggless and Healthy
Equipment
- Bowl
- Spatula
- Oven
Ingredients
- 1 1/2 cups Whole wheat flour
- 1 tsp cornflour {not in the original recipebut I added}
- 2 tablespoons Cocoa Powder
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/8 teaspoon Salt
- 2 Large Bananas {I used 2 medium ones}
- 1/3 cup Cane Sugar {used normal sugar}
- 1/4 cup Oil {I needed 2 tsp extra}
- 1/4 cup Milk {I used 3 TBSP extra + 2 tsp water}
- 3 tablespoons Chopped nuts {used 2 Tbsp almond flour}
- 2 TBSP Chocolate chips as needed {used for topping}
- 1/2 tsp Vanilla extract {not in original recipe but added it}
Instructions
- Sieve the flour, cocoa powder, salt baking powder and baking soda in a large bowl.
- Preheat oven to 165C. Line muffin pans or a loaf pan whichever you are using.
- In a blender, I added bananas, sugar, milk and water with vanilla essence and blitzed it till smooth and pouring consistency.
- Add the liquid mix to the sieved flour and mix with a spatula.
- Add the almond flour now and adjust liquid to get a thick, pouring consistency for the bread and slightly thicker (scoop-able consistency if making muffins).
- Using a greased ice cream scoop , spoon batter into the muffins till 2/3 covered.
- Bake for 22-24 minutes or till a skewer comes clean.
- Cool on a wire rack and serve warm.
- Keeps upto 3-4 days under refrigeration , microwave for 15-20 seconds before serving .
Notes
- Oven Baking times may vary. See what works for you, till a skewer / toothpick comes out clean
- If you are omitting any / adding any ingredient from the above list, the baking time and output may vary.
It is such a pleasure to bake for children , specially when they ask you too . I always look for opportunities to bake , absolutely no takers !
The muggy look perfectly baked and sound healthy too .
What a droolicious share this is Kalyani. I'm having tea right now and want to grab this muffin to complete my breakfast????
Loved your presentation
I am just thankful that my bananas aren't getting ripe. I am buying just enough and making sure it finishes, so that I don't have to make any banana recipe! Those muffins look so good, so tempting… even I add very minimal sweetness to my bakes and my whole family likes it… It gives you a reason to eat more… 😉
Such a fabulous muffins there, just prefect to have with some coffee. With all my favourite went in, am sure these chocolate muffins will definitely please my tastebuds.
Kids are going to love it. My son woll love Anything with Chocolate
Those muffins look so inviting and sinful, I am sure kids will love it..
Healthy and yummy muffins.. This is sure a kids treat..
Muffins look fabulous and kids would love it for sure.
Your choco chip banana muffins look so good.. the gingerman on muffin top looks cute. I am sure your dauaghter must have enjoyed these on her trip!!
The muffins look absolutely yum Kalyani. Even I prefer to bake them with less sugar. I sometimes skip the sugar and let the bananas do the work.
Very inviting kalyani, those chocolate chips on top are literally calling my name, i bet kids would have gone gaga over it!!!
My kids would love these banana chocolate muffins. Perfect after school snack or a lovely picnic treat 🙂
Fresh made banana muffins for a picnic is a real treat. They turned out great!
I bet these were perfect for your daughter's picnic. Those choco chips on top add to the temptation.
banana and chocolate is an awesome combination and these must have tasted wonderful
These muffins look so delicious Kal. They must have tasted awesome too
Wow the muffins look delicious and baking with whole wheat is so healthy.
Wow muffins look Healthy and delicious and perfect for a picnic.kids will definitely love this.
Perfect for the upcoming festival. Wholewheat Chocolate Muffins looks so tempting, chocolatey and with a generous amount of chocolate chips. Must be so soft because of the bananas.
thanks Mayuri. yes, these are a great edible gift for Xmas too!
The kid definitely has an eye for good things. Loved the chooclatey banana muffins. Perfect amount of chocolate for a die hard fan of chocolate in me.
ha ha ! thanks Arch.. kiddo is surely a chocoholic too..
Sweet are the kids who have a chocolate liking. The muffins look scrumptious…
🙂 lol .. all kids love chocolate (well, almost… ).
Almond chocolate muffins looks good and perfect for my sweet tooth. I too add a little less of sugar. Nice recipe.
Thanks Jayashree
Whole wheat chocolate almond muffins sounds delicious Kalyani. I always love to bake eggless bakes. This muffins recipe is perfect for kids and adults both. Superb share.
Thanks Sujata. Coming from a seasoned baker like you, it truly means a lot..
Love the eggless chocolate banana muffins. I love banana.. these muffins look so yummy and scrumptious.. ????
thanks Sarika