Wednesday, June 20, 2012

Healthy Double Chocolate Banana Muffins—Secret Recipe Club

I really love this Muffins, it stays moist on 2 nd day too. I made some changes to the recipes.
Original recipes I got it from Baking and boys Blog ( she adapted from Veronica’s Cornucopia )

Healthy Double Chocolate Banana Muffins, by Katrina, Baking and Boys!, adapted from Veronica’s Cornucopia 

1  1/2 cups whole wheat pastry flour (180 grams) (  I used  half of the ingredients spelt  flour  and the rest cake flour)
1/2 cup Dutch-process cocoa powder (41 grams)
1 tablespoon ground flax
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed overripe bananas (about 3 medium)
1/2 cup agave nectar ( I used Maple syrup)
1/2 cup low fat buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup mini chocolate chips (and more for sprinkling on tops)

Preheat oven to 350 degrees.  Spray muffins tins (or muffin top baking sheet) with cooking spray.  (Since there isn’t a lot of fat in these muffins, I decided not to use paper liners, as I find they usually stick.  Veronica did line hers with paper liners and didn’t mention they stuck.)
Combine the flour, cocoa powder, flax, baking soda and salt in a large bowl and whisk together to sift.  In a medium sized bowl, whisk together the banana, agave, buttermilk, oil and vanilla.  Stir the wet ingredients into the dry just until moistened.  Fold in the chocolate chips.  Divide evenly between muffin tin cups.  Bake the mini muffins and/or muffin tops for about 12 minutes.  Regular sized muffins take about 20 minutes.  Remove from muffin tins when cool enough to handle.  Let cool completely on wire rack.


WokandSpoon said...

Great that these stay moist even with so little oil! They look lovely with all those little chocolate chips.

Everything4sweets said...

Thank you, I think the Bananas made it stay moist :)