These hot off the oven, buttery soft, gooey, chocolatey, melt in the mouth delicacies are pieces straight from the heavens above. They’re an all time favourite in my household, all year round..
To get healthy foods into your kid’s diet on a daily basis requires a strategy and a game plan equivalent to that of multinationals’ new product launch.. It ain’t easy right? When you are competing against the junk food options advertised across all medias, it’s tough to make veggies and fruits look appetising to the smart new generation of today. Kids are bombarded with lucrative ads at every corner; be it while watching their favorite TV shows, during a trip to the nearby mall housing fast food joints or while grocery shopping at the supermarket where there are aisles filled with chips, noodles, sodas and the likes… Favourite spot for throwing tantrums too, if I may add!!
Anyways, the muffin recipe below is as healthy as it can be while appealing to the taste buds of my 3 year old son. These muffins are a good option for school tiffins, as a fulfilling snack in between meals or even when they crave for sweets or chocolates. My son is very fond of them and hence we bake them often.
Firstly, this recipe calls for some really ripe bananas to reach the desired sweetness. Natural fructose from the bananas reduce the requirement of extra sugar in the recipe. Whenever we’re in the mood for these particular muffins, I allow for the bananas to overripe and soften. They mash and mix well into the batter. Secondly, I use a bit sour yogurt/curd or fresh buttermilk instead of regular milk. It balances the over powering sweetness from the bananas.
Thirdly, I use two variants of chocolate for this recipe; the dark compound cooking chocolate and the usual choco-chips. Also, I use cold compressed coconut oil and instead of butter. Yes, you read it right. Coconut oil is very healthy and is a staple down south of India. And if you’re apprehensive about using it, trust me when I say that you won’t even smell it in the muffins. We’ll talk about the benefits of dock oil in a later post. You can even use coconut oil specifically meant for cooking that is available in markets or online.
The muffins last for up to 3 days under refrigeration in an air tight container for storage. You just have to microwave them for 20-30 seconds before consumption. Read on below to know the ingredients and method…
Recipe (Yields up to 12 muffins)
- Whole wheat flour: 1 cup
- Cocoa powder: 4 tablespoons
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Yogurt/Curd: 1/2 cup or buttermilk: 1/2 cup
- Cold pressed Coconut Oil: 1/4 cup
- Vanilla extract: 1 teaspoon
- Egg: 1 large or 2 small (I use the organic brown ones, thanks to our backyard full of homebred chickens!)
- Dark compound cooking chocolate: 1/2 cup, grated
- Choco-chips: 1/4 cup
- Bananas: 2 large or 3 medium, mashed
- Brown sugar: 1/2 cup lightly packed
- Preheat the oven to 180° Celsius
- Grease the muffin tray with ghee/clarified butter (preferably) or butter/cooking oil and sprinkle over some cocoa powder. These muffins tend to stick to the paper cupcake liners due to the melted chocolate within and hence I avoid using them.
- In a bowl, sift in the flour, cocoa powder, baking soda and salt through a sieve a couple of times to ensure proper amalgamation. These are your dry ingredients.
- In another bowl whisk in the egg/s, yogurt/curd, vanilla essence and oil. Add in the grated chocolate, the choco-chips, bananas and brown sugar. Mix well.
- Now add the above wet ingredients slowly to the dry ones while gently folding in the mixture. Do not over mix it as it will make the muffins too dense and chewy. We want them light and fluffy. But do check for lumps of flour. If you find the batter too thick, add a little more coconut oil or yogurt/buttermilk.
- Spoon this batter into the muffin tray and bake in the oven for about 20 minutes. Check with a toothpick for the doneness. If it doesn’t come out clean, bake for a further 3-5 minutes. Let them cool on the rack for 10-15 minutes before taking them off the tray. By this stage, your home will smell muffiny, if that’s even a word…
- Store these muffins in an air tight container under refrigeration and microwave for 20-30 seconds whenever you want to hog on them. Polish these off within 3 days of the bake. I know you won’t be able to resist! They’re the perfect partner for tea/coffee.
The kids will enjoy these for sure and you’ll be working on your next batch in no time. Let me know in the comments below how u liked them and share your own muffin recipes or kids friendly ones..
Stay happy.. Love xoxo