Who doesn’t like the combination of banana and vanilla. These muffins are incredibly delicious and healthy, the secret ingredient that made it taste even better. These muffins are sure to please both the grownups and the kids and it’s eggless and gluten free too.
My kids love to take healthy snacks to school, so I bake these treats very often. Honestly this is my favorite recipe since I’ve found a nice way to sneak healthy ingredients into their favorite treat, in this recipe its almonds and oats. This way they get their fare share of protein and the aroma of bananas and vanilla make it taste unbelievably good. No complaints !
- Almond flour – 1 cup
- Quick cook Oats (GF)- 1/4 cup ( powdered)
- Gluten free flour (Or) All purpose flour – 1/4 cup
- Cocoa powder – 1 tablespoon
- Baking powder – 1/2 teaspoon
- Baking soda – 1/4 teaspoon
- Salt – 1/4 teaspoon
- Condensed milk – 1 cup
- Melted butter – 1/4 cup
- Mashed banana – 1/2 cup
- Vanilla extract – 1 teaspoon
- Banana extract – 1/4 teaspoon ( optional)
In a glass bowl melt the butter then add the rest of the wet ingredients including the vanilla extract and mix it well
Now pour the wet mix to the dry mix and gently combine it with a fork without over mixing
Set it aside for 15 to 20 minutes . This allows the the flour to absorb all the liquid and becomes slightly thick
This allows the muffins to puff up nicely and the top doesn’t get cracked in the baking process
Pre heat the oven at 350*F for 10 minutes
Put the liners in the mini muffin trays, Fill it up to 3/4 full
Put it in the oven and bake it exactly for 15 minutes.
Take it out promptly. Allow it to cool for sometime and arrange it in a tray
This recipe makes exactly 24 mini muffins ( 2 trays )
What can I say ! it looks good and my whole house smells amazing…..
Mmm … Yummy ! It has the perfect amount of sweetness from the bananas and it gets the flaky and nutty texture from the oats and almonds. The cocoa flavor is very subtle but gives this golden brown color to it , so delicious !
Once it’s cooled you can store them in a air tight container, it stays good outside for a couple of days . If you choose to make a big batch then store them in the fridge and enjoy them all week long.
These cute little cocoa banana muffins are so hard to resist, Enjoy !!
You can make these muffins with all purpose flour no need to change the recipe
I have added Nestle’s unsweetened cocoa powder which is little lighter in color than the Ghirardelli cocoa powder.
I have added the banana extract to make it little more intense but it’s optional
You can also add chopped walnuts to this recipe.
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