I came across this recipe that uses wholewheat flour and was really keen to try it. It’s my first time using wholewheat for a cake/ muffin and it didn’t disappoint.
I prefer my banana cake/ cupcake/ muffin to be lemony instead of cinnamon-y so I made some changes: reduced brown sugar, omitted cinnamon, nutmeg and vanilla essence, added lemon zest and lemon and dark chocolate bits.
Piglet had mentioned that the chocolate was a bit overpowering. He could not taste the banana. So next round I might just tell him that it is a chocolate muffin or reduce the chocolate bits to half cup.
Chocolate Banana Muffin Recipe
Adapted from Sally’s Baking Addiction
Ingredients
190g Wholewheat flour
1tsp baking powder
1tsp baking soda
85g salted butter
120g brown sugar
1 egg
30ml milk
1.5 cup mashed banana (About 5 medium overripe banana)
1 tsp lemon juice
1 lemon zest
1 cup dark chocolate bits
Method
1.Preheat oven to 200C.
2.Sift dry ingredients: wholewheat flour, baking powder and baking soda. Then pour back unsifted wholewheat flour (bran, germ) back into it.
3.Cream butter and sugar
4. Mix egg then milk then mashed banana.
5. Fold in dry ingredients.
6. Mix in chocolate bits.
7. Line cupcake liners in cupcake tray and pour it in.
8. Bake it for 5 minutes 200C then 18 minutes 180C as per Sally’s recommendation.
How was it?
I really like it. Will be using more wholemeal flour in future bakes. Healthier…