Eggless Whole Wheat Banana Muffins

I am back with one more banana recipe.  It is eggless, butterless and made with whole wheat.  But please do not think that I am gonna share the recipe of some tasteless n blunt kindda muffins... no no no.. these are so delicious.  I made these muffins with ripe banana and as banana is a good substitute of egg for many baked goodies, I didn't add any egg in these muffins.  They came out perfectly fluffy and soft.  I always try to make something new with ripe bananas and these muffins are a part of those experiments.  Just after preparing the batter I decided to give a twist to these cutie muffins.  I put a piece of chocolate in the center of all the muffins and when V tasted it, melted chocolate came as a sweet surprise to him :D  

I was very happy with the results.  My toddler too relished these muffins.  These are perfect for breakfast and kids lunch box.  No need of icing.  I just love the flavour of banana in it.  Here, to help you, I have added some pics I took while making these muffins.

So lets start making these perfect, healthy and yummy muffins.  Do try and enjoy.  Happy Cooking :)

Ingredients:

Whole wheat flour	¾ cup
Banana	1 (Ripe)
Baking powder	½ tsp
Baking soda	1/8 tsp
Brown sugar	6 tbsp
Bar one / 5 star chocolate	1 bar (optional)
Oil	¼ cup
Milk	1 tbsp
Curd	2 tbsp
Vanilla essence	½ tsp
Mixed raisins	2 tbsp  (optional

Method:

• Sieve together wheat flour, baking soda and baking powder.  Set aside.
• Take mixed raisins and add 1/2 tsp flour to it.  Mix well and set aside.
• Line a muffin pan with paper liners and set aside.
• Preheat oven at 180 degree.
• In a mixing bowl, take sugar and oil.  Mix both till sugar melts.  Add curd and mix well.  Add milk and vanilla essence and mix again.
• Take banana in a separate bowl and mash it with the help of a fork.  Add it to the oil mix and whisk everything well.
• Add flour mix little by little to the oil banana mix.  Whisk well to make a lump-free batter.  The batter should not be too thick or too watery.  If you find that the batter is too thick add one more tbsp milk.  
• Finally add raisins to the batter and give it a stir.  
• Take the chocolate bar and cut it into six equal pieces.
• Take the prepared batter and fill the muffin cups till 1/4.  Put a piece of chocolate in the center and top it up with some more batter.  Do not fill the cups more than half.  Likewise, fill all the muffin cups with a piece of chocolate in the center. (pics below).

                                 

Bake the muffins for 20 minutes or till a knife inserted comes out clean.  Take out the tray from the oven and let the muffins rest for 3-4 minutes.

Out of oven 

Remove the muffins from the tray.  Let them cool on a wire rack.

Serve warm.

Notes:

1. Instead of brown sugar you can add white powdered sugar or castor sugar.
2. Brown sugar gave a nice brown color to these muffins.
3. You can skip the raisins and add your choice of dried fruits or even tutty fruitty.
4. Keep checking the muffins in the oven to avoid burning as temperature varies from oven to oven.  After baking the muffins for 15 minutes, keep checking.
5. Do not over bake.
6. Use of chocolate is also optional.