Wholewheat Almond Chocolate Muffins | Eggless and Healthy

Name: Wholewheat Almond Chocolate Muffins | Eggless and Healthy
Prep time: 10 min
Total time: 32 min
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})

Published: Dec 11, 2018 · Modified: Nov 22, 2024 by Kalyani · This post may contain affiliate links · 30 Comments

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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.

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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 ½ cups Whole wheat flour
1 teaspoon cornflour {not in the original recipe, but I added}
2 tablespoons Cocoa Powder
1 ½ teaspoons Baking Powder
½ teaspoon Baking Soda
⅛ teaspoon Salt
2 numbers Large Bananas {I used 2 medium ones}
⅓ cup Cane Sugar {used normal sugar}
¼ cup Oil {I needed 2 teaspoon extra}
¼ cup Milk {I used 3 tablespoon extra + 2 teaspoon water}
3 tablespoons Chopped nuts {used 2 tablespoon almond flour}
Chocolate chips, as needed {used for topping}
Vanilla essence -½ teaspoon {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 ⅔ 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

Almond and Chocolate come together in this delicious Eggless Muffin that's perfect for Breakfast or Snack

Wholewheat Almond Chocolate Muffins | Eggless and Healthy

Kalyani

Almond and Chocolate come together in this delicious Eggless Muffin that's perfect for Breakfast or Snack

5 from 6 votes

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Prep Time 10

Bake Time 22

Total Time 32

Course Baked Snack, Bakes, Muffins

Cuisine American, International

Servings servings

Equipment

Bowl
Spatula
Oven

Ingredients

1 ½ cups Whole wheat flour
1 teaspoon cornflour {not in the original recipebut I added}
2 tablespoons Cocoa Powder
1 ½ teaspoons Baking Powder
½ teaspoon Baking Soda
⅛ teaspoon Salt
2 Large Bananas {I used 2 medium ones}
⅓ cup Cane Sugar {used normal sugar}
¼ cup Oil {I needed 2 teaspoon extra}
¼ cup Milk {I used 3 tablespoon extra + 2 teaspoon water}
3 tablespoons Chopped nuts {used 2 tablespoon almond flour}
2 tablespoon Chocolate chips as needed {used for topping}
½ teaspoon 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 ⅔ 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.

Keyword Breakfast Muffins, Choco chip Muffins, Chocochips, Chocolate Muffins, Cupcakes, eggless bakes, Eggless Baking, Eggless Muffins, Muffins, Wholewheat Muffins

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