24 Apr 2015

Whole Wheat Chocolate Banana Jaggery Muffins

I love the combination of chocolate and banana, it tastes absolutely yum! I have already posted another version of chocolate banana muffins that are made with all purpose flour (maida) and refined sugar, this recipe is the healthier version of chocolate banana muffins. This recipe uses whole wheat flour and jaggery and these muffins taste just as good as APF counterpart! 
My kids enjoyed these muffins a lot and I got no complaints from my husband or my kids about the texture or taste of these muffins. These are totally delicious, soft and moist muffins! 

Whole wheat Chocolate Banana Jaggery Muffins

Preparation time 10 mins | Baking time 20 mins | Makes 14-15 muffins

  • Wheat flour - 1 cup
  • Powdered jaggery - 1 cup
  • Cocoa powder - 1/3 cup
  • Baking powder - 3/4 tsp
  • Baking soda - 3/4 tsp
  • Ripe bananas - 2 medium size
  • Egg - 1 
  • Salt - 1/4 tsp
  • Warm water - 1/2 cup
  • Milk - 1/4 cup
  • Oil - 1/4 cup
  • Vanilla extract - 1 tsp
  • Chopped nuts - 1/4 cup
Whole wheat Chocolate Banana Jaggery Muffins

Here are some other banana bakes
Pre heat the oven to 180 degrees C. Line a 15 cup muffin pan.
1. In a large bowl, mash the banana well. Add the egg and vanilla extract and beat well with an electric beater.

2. Add the milk and oil separately and beat again.
3. Add the powdered jaggery and beat again until the jaggery is dissolved.

4. Sift in the wheat flour, cocoa powder, baking soda, baking powder, salt. 
5. Fold gently with the liquid ingredients, add warm water little by little and fold everything well together. 

6. Tap the bowl on the counter to remove air bubbles. Scoop into prepared muffin tins, pour only to 2/3 of the muffin liners. Sprinkle the nuts over it.
7. Bake for 20 mins or until a skewer comes out clean.

8. Remove from the oven and cool for 2 minutes and then remove the muffins from the tray and cool completely.

Whole wheat Chocolate Banana Jaggery Muffins

1. If you're not making for kids, then add 1 tsp coffee powder for more flavor.
2. Adding nuts is optional. You can also add chocolate chips.
3. The muffins bake for 18-22 minutes, depending on your oven.
4. While mixing the dry ingredients, fold gently, do not over mix the batter.
5. Make sure you use very ripe bananas.

Until next time,
photo New signn_zps3ubziitr.png
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  1. Nice idea of adding jaggery to muffins...looks delicious.... :)

  2. Healthy muffins.. the texture is good and looks delicious too..

  3. Too cute muffins..Nice idea of adding jaggery.

  4. these muffins look so delish..loved the healthy twist

  5. Cute muffins with healthy ingredients.

  6. Replies
    1. You can use flax seeds powder or yogurt. Try googling for egg substitutes, there are plenty available online.

    2. You can try with 1/4 cup curd. I have not tried replacing egg in this recipe so not sure!

  7. This comment has been removed by a blog administrator.

  8. I tried dis now. Replaced egg with curd and it came out perfect. Thx Beulah for d osm recipe..

    1. Thanks for the feedback Helen :)

    2. Voow Helen another twist to this healthy recipe, btw how much curd did you use

    3. You can use 1/4 cup thick curd.

  9. thanks a lot for the healthy recipe.The cupcakes turned out perfect!

    1. Thank you for leaving a feedback! Glad you liked it!

  10. HelHe Beulah loved your recipes and I too bought a 22ltr oven, neen help in buying accessories for the same, please suggest pan size especially glass TIA
    Luv ya

    1. Hi Shanthi, thanks! Most recipes call for an 8 inch or 9 inch cake pans so you can get that and a 6 inch pan for smaller cakes. Happy baking!


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