Chocolate banana cupcakes (Eggless)

Adyant doesn’t like eating fruits. It’s literally a pain to push through a few pieces of any fruit at any time of the day. Just a year back, he would still eat some fruits happily – watermelon, pear, apple but now to give anything to him without him literally closing his mouth & running away from me just doesn’t happen :). It’s actually cute to see him do it but is also very annoying and tiring :). I have practially given up the idea of feeding him one fruit a day & sticking to the idea of giving him a slice or a few pieces of a fruit 3-4 times a week. Thankfully, he’s kinda warming up to this idea. He still tries to run away from me, close his mouth, go to his thatha (grand dad) for rescue but I somehow manage to get past all that and almost always successfully give him those tiny few pieces, hahaha. My MIL was asking as to why not I incorporate fruits in the cupcakes/ muffins that I bake for him (Off late, he shows a lot of interest in anything I bake – be it, savoury or sweet) & I thought that was a great idea. Searched & found this recipe which I felt was a great way to sneak in bananas into his system. Additionally, since we add super ripe bananas (which are generally super sweet), the amount of sugar that the recipe needs otherwise is much less. All in all, with one cupcake, I get to feed him 1/2 a small banana which is a total win for me. A win for him as well since he seems to absolutely love it. Thankfully, he isn’t able to taste the bananas in it which otherwise would have been a straight reject :D. Honestly, I love it these days when bananas don’t get used up in our house cos it gets converted to something real nice like this one :D. These are 2 other recipes in which I have used up over ripe bananas and they are both awesome blueberry nicecream, chocolate whey popsicles.

Note – This is an awesome recipe. Comes out super fluffy & moist. I make a batch of 12 & freeze 6 so as to use it later. You can freeze cupcakes in an airtight container upto 2-3 months easily. And ooh, something I probably haven’t mentioned in a while. This is ultra simple to make :). I love baking that doesn’t involve a lot of whisking & this is one of those. Infact, the first time I made it, my mom & mil didn’t even realise I was making something in the kitchen :D.

Chocolate banana cupcakes (Eggless)
Prep Time
10 mins
Cook Time
20 mins
Course: Dessert
Cuisine: International
Servings: 12 medium cupcakes
Dry Ingredients
  • 1 cup white whole wheat flour
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup refined sugar or powdered jaggery
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1/4 cup virgin coconut oil or olive oil
  • 1/3 cup regular yogurt
  • 1 tsp vanilla essence
  • 1 cup mashed bananas from 5 small ripe bananas
  • 1/2 cup chopped walnuts/ chocolate chips
  1. I have mentioned mashed bananas in my ingredients but just to be clear - I peeled 5 small super ripe bananas, placed them in a bowl & mashed using a fork. Set that aside. 

  2. In a wide bowl, add in all the dry ingredients - white whole wheat flour, unsweetened cocoa powder, refined sugar, baking powder, baking soda & salt. Mix well using a fork/ whisk. 

  3. To this add all the wet ingredients - virgin coconut oil, vanilla essence, yogurt & mashed bananas. Whisk till well combined. 

  4. If you are adding toppings, add them in now & mix well. I added 1/2 cup chopped walnuts. 

  5. Scoop into a muffin tray & fill upto 2/3rds of each muffin holder. If you using a muffin/ cupcake butter paper then you don't need to bother greasing the tray, else grease the insides of the muffin tray. 

  6. Bake in a preheated oven of 200c for 18-20 minutes. Just keep an eye the last few minutes to ensure you don't over cook/ burn the cupcakes/ muffins. 

  7. Take it out of the oven & let it cool down a bit before you can scoop out the cupcakes & dig in. 

Recipe Notes
  1. Both Adya & I don't enjoy bananas but this is something both of us love.
  2. You can swap refined sugar with coconut sugar (want to start doing this soon). 
  3. Not sure if i'm doing something wrong but if I use cupcake butter papers, I see that there is quite a bit of cupcake crumbs wasted for each cupcake. So, by directly pouring into the cupcake tray, there seems to be ZERO wastage. 
  4. You can use regular all purpose flour but I have swapped to the whole wheat variety for a while now. 

Stepwise pictures

Peel & place over ripe bananas in a bowl.

Mash with a fork/ back of a spatula. Set it aside.

Grease your muffin tray with a little bit of oil. Set it aside.

In a wide bowl, add all the dry ingredients – white whole wheat flour, cocoa powder, salt, baking soda, baking powder & sugar.

Mix well using a fork.

To this, add all the wet ingredients – yogurt, vanilla essence, virgin coconut oil & mashed bananas. Mix well.

You can add chopped walnuts/ chocolate chips at this stage. Mix well.

Scoop out the mixture into the muffin tray equally onto the 12 spaces filling about 2/3rds of each muffin holder.

Bake for 18-20 minutes in a preheated oven of 200c. Just use the toothpick method to make sure the muffins are cooked through.

Take the muffin tray out & let it cool for a few minutes. Take the muffins out & dig in warm. If having for later, store in an airtight container. You can keep it out in room temp for 5 days. You can refrigerate for 10 days or you can freeze for upto 3 months.

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2 Responses

  1. Lakshmi says:

    Any replacement suggestion for coconut oil??

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