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Banana muffins are a classic, but this healthier twist replaces refined flour with whole wheat flour and refined sugar with natural sweetness from bananas and a touch of jaggery or honey. Cocoa powder adds a rich chocolate flavor, while bananas keep the muffins soft and moist.
They’re perfect for breakfast on the go, kids’ tiffins, or as a guilt-free dessert. Packed with fiber and nutrients, these muffins are wholesome and filling without compromising on taste.
Preheat oven to 180°C (350°F). Line a muffin tray with liners.
In a bowl, mix mashed bananas, jaggery, oil, milk, and vanilla.
In another bowl, sift whole wheat flour, cocoa, baking powder, and soda.
Gently fold dry ingredients into wet mixture. Don’t overmix.
Add chocolate chips if using
Pour batter into muffin liners, filling ¾ full.
Bake for 20–22 minutes, or until a toothpick comes out clean.
Cool and serve warm or at room temperature.
Yes, use plant-based milk and coconut oil instead of dairy.
Keep in an airtight container for 2–3 days at room temp or refrigerate for up to a week.
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