"Give a treat to your little ones or yes specially all the chocolate lovers with this easy to make soft and spongy and mild chocolaty eggfree muffins."
| Servings | Prep Time |
| 12 Muffins | 15 Minutes |
| Cook Time |
| 12 Minutes |
|
|
| | "Give a treat to your little ones or yes specially all the chocolate lovers with this easy to make soft and spongy and mild chocolaty eggfree muffins."
|
Ingredients
Dry Ingredients
- 0.5 cup All Purpose Flour/ Maida
- 0.5 cup Milk Powder (Unsweetened)
- 1 pinch Salt
- 1 pinch Baking Soda
- 0.5 tsp Baking Powder
- 2 tbsp Choco Powder
Servings: Muffins
Instructions
- Preheat the oven at 180°C. Line the muffin molds and keep aside.
- Sieve maida,milk powder, salt, baking soda, baking powder and choco powder all together for 2-3 times, keep aside.
- In another big bowl take oil and sugar, Whisk well.
- Now grate one banana (small and well ripe) and add to the oil sugar mixture. whisk it well at high speed for around 4-5 minutes with a paddle attachment or until the mix looks like a gel.
- Add milk and whisk again for 2-3 minutes at high speed.
- Add dry ingredients and whisk again at low speed until the mix incorporates and then at high for 4-5 minutes.
- Pour the batter in already prepared lined muffin molds and bake at 180°C for 12 minutes in a preheated oven. Check with knife or tooth pick, if not baked keep it for another 2-3 minute and check again.
- When done take out of the oven and Let them cool to handle, unmold and serve like this with tea or coffee or decorate with any frosting of your choice.
- Enjoy!
Recipe Notes
- Make sure the banana you are using should be well ripe.
- Use only small sized banana otherwise take half banana.
- Beat the banana with oil and sugar until a gel type texture at high speed.
- Purpose to use banana here is to replace egg and give more sponge to cake.
- You may also add 0.25 cups of chocolate chips to the batter to give more richness to the cake.
- Or just sprinkle some chocolate chips on muffin before putting in a oven to bake.
- Make sure your baking powder is not too old otherwise cupcake will not rise well.
- It is advised to sift all the dry ingredients together for 2-3 times for fluffy and soft result, as it helps to incorporate air in batter.
- Keep the preheated oven and lined mold ready before proceeding for cupcake batter.
- Pour batter immediately in mold and then put in the preheated oven.
- Do not let mix stand outside of oven for long, it may result in hard cake.
- Make sure all ingredients are at room temperature before use.
- Decorate the cupcake in your own way.
- Mine cupcakes baked in 12 minutes your may take more or less, all depends on weather condition, type of ingredients and type of oven used, so I suggest you to check after 11 minutes, otherwise bake for another 2-3 minutes as require.
- You may also bake a chocolate cake using the same batter, it will just take more time to bake, around 30-35 minutes.
- Click here to check more Cake Recipes.
“Be Vegetarian Be Happy”
“Live and Let Live”
Share this Recipe
