Chocolate Banana Muffins

As Garlic Goddesses turns 2, here’s another sweet treat from our kitchens. The past year has been slow from our end due to personal commitments. We do hope we can do better this year! We appreciate and welcome all your support and encouragement. Here’s to another year of delicious food 🙂

I always turn to making the dependable Banana Bread every time I have ripened bananas on hand. This time I wanted something different and decided to turn to my favorite, Nigella Lawson, for ideas. These muffins are definitely more interesting than the bread given that it has chocolate in it and I decided to throw in some chips for good measure! I’ve swapped the all-purpose flour with whole wheat flour. Good for breakfast or if you want to sneak in a snack. You can find the original recipe here

Yields: 12 muffins

Ingredients:

Whole wheat flour – 1.5 cups
Over-ripe Bananas – 3
Unsweetened cocoa powder – 3 tbsp
Vegetable oil – 1/2 cup
Eggs – 2, room temperature
Baking Soda – 1 tsp
Raw cane sugar – 1/2 cup
Semi-sweet chocolate chips – 1/2 cup

Method:

  • Pre-heat the oven to 400 degrees Fahrenheit or 200 degrees Celsius
  • Place 12 liners in a muffin tin
  • Sift flour, baking soda and cocoa powder in a bowl; set aside
  • In a large bowl, mash the three bananas using a fork until you get a thick paste
  • Beat on low using a hand mixer and add vegetable oil to the bananas
  • Continue beating and add the eggs one by one, followed by sugar
  • Add the flour, baking soda and cocoa powder mixture, beating on low until everything is combined
  • Stir in the chocolate chips
  • Spoon this mixture into the muffin liners
  • Bake for 15 to 20 minutes 
  • Allow to cool on a wire rack before refrigerating
  • You can eat them warm as well

Coconut Cupcakes

Coconut Cupcakes

Yield: 10 cupcakes

Ingredients:

For the cupcakes:

Unsalted butter – 12 tbsp
Sugar – 1/2 cup
Eggs – 3
Vanilla Extract – 3/4 tsp
Pure Almond Extract – 3/4 tsp
Buttermilk – 1/2 cup
All-purpose flour/Maida – 1.5 cups
Salt – 1/4 tsp
Baking powder – 1/2 tsp
Baking Soda – 1/4 tsp
Unsweetened Coconut Flakes – 100 gms

For the topping:

Unsweetened Coconut flakes, toasted – 1/4 cup
Coconut Water – 1/4 cup

Method:

Making the cupcakes:

  • Pre-heat the oven to 325 degrees Fahrenheit or 160 degrees Celsius
  • Line a muffin tray with cupcake liners
  • In a mixing bowl, combine butter and sugar and beat for about 5 minutes on medium to high speed till the mixture becomes light and fluffy (You can use a stand mixer or a hand-held one for this step)
  • Add the eggs one by one while mixing simultaneously on slow speed
  • Stir in the vanilla and almond extract
  • In a separate bowl, sift together all the dry ingredients including flour, salt, baking powder and baking soda
  • Add this dry mixture and buttermilk, alternately, to the batter (original recipe says begin and end with the dry ingredients); continue to mix this till everything is well-combined
  • Stir in the coconut flakes and mix well
  • Spoon in the batter into the cupcake liners, filling them up to the brim
  • Bake for 30 to 35 minutes till an inserted skewer comes out clean and the cupcakes are just about turning brown
  • Remove from oven and rest for 15 minutes before transferring them to a rack to cool completely

Assembling the cupcakes:

  • Place the toasted coconut flakes in a plate
  • In another plate, pour the coconut water
  • Take a cupcake and dip the top in the coconut water, ensuring that its surface is wet
  • Now dip the top in the coconut, so that the flakes stick
  • Do this with all 10 cupcakes
  • These cupcakes stay in the refrigerator for about 3 to 4 days

Coconut Cupcakes

Notes:
– Ensure that the butter is soft and at room temperature before using it. The eggs must also be at room temperature when using
– Avoid using almond essence and instead use pure almond extract
– If you do not have buttermilk, you can make your own by combining a tablespoon of vinegar or lemon juice with milk to form half a cup. Do this right at the beginning and set aside
– The original recipe calls for the use of sweetened coconut and at least 1 cup of sugar. I chose to use unsweetened coconut as I happened to have it in my pantry. And 1/2 cup of sugar was more than sufficient, not making the cupcakes too sweet
– To toast coconut flakes, heat them in a pan till they turn golden brown. Cool completely before using
– Original recipe is here

Coconut Cupcakes