These Eggless Chocolate Mini Muffins are low cal, no butter and vegan treats that come in a mini size for portion control.
When I was thinking about the mini treats, I thought I should bake some mini muffins, so that I could use the mini muffin tray that I have. I haven’t used it for a while. Planning on this muffin, Hubby Dear wanted me to make him the apple banana brownie. So I made this batch for the kids without the whole nuts included in the batch.
Kids enjoyed it so much. They didn’t know that banana was included in it. I sent this for their snack box and until their friends mentioned the banana flavour, Chinnu didn’t know. By then the muffins got over. Anyway, before that, they had said they liked it and I will add some vanilla essence next time.
I thought these mini muffins are apt to share for this month’s Kid’s Delight event, guest hosted by Pavani themed on Mini Dishes.
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Eggless Chocolate Mini Muffins ~ Low Cal, No Butter, and Vegan
Ingredients Needed
1/2 cup All Purpose Flour
1/4 cup Cashew, Pista and Almond Powder
1/2 cup Sugar
1/4 cup Dark Chocolate
1/2 cup Apple Puree – 1/2 cup
1/4 cup Banana Puree
1/4 tsp Baking Powder
How to bake the Chocolate Brownie:
Powder the nuts and keep it aside.
Make a puree of apple, banana and add to the flour.
Add the nuts powder and fold the entire mixture.
Microwave the chopped dark chocolate for 1 min in 30 secs spurts.
Add this to the batter and gently fold into the batter.
Finally, add the baking powder and gently fold in.
Grease the mini muffin tray with oil.
Preheat the oven at 185 C.
Fill the molds to 3/4th with the batter.
Bake the muffins at 185 C for 12 mins.
Let it rest before removing.
Eggless Chocolate Mini Muffins ~ Low Cal, No Butter, and Vegan
Ingredients
- 1/2 cup All Purpose Flour
- 1/4 cup Mixed Nuts Powder Cashew, Pista and Almond
- 1/2 cup Sugar
- 1/4 cup Dark Chocolate
- 1/2 cup Apple Puree
- 1/4 cup Banana Puree
- 1/4 tsp Baking Powder
Instructions
- Powder the nuts and keep it aside.
- Make a puree of apple, banana and add to the flour.
- Add the nuts powder and fold the entire mixture.
- Microwave the chopped dark chocolate for 1 min in 30 secs spurts.
- Add this to the batter and gently fold into the batter. Finally, add the baking powder and gently fold in.
- Grease the mini muffin tray with oil.
- Preheat the oven at 185 C.
- Fill the molds to 3/4th with the batter.
- Bake the muffins at 185 C for 12 mins.
- Let it rest before removing.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
10 comments
Adding the nuts powder definitely enhances the taste. Never tried with both apple and banana puree in a cake !
Nut flour definitely enhances the flavor besides adding nutrition. And using fruit puree instead of fat is lot better.
Those banana chocolate muffins look so moist, chocolaty and delicious. Loved all your mini dishes this week Valli.
I love this recipe! That apple and banana puree perfectly make up for all the shortcomings in it… looks so moist and amazing…
Eggless chocolate muffins looks so nice and moist. Good one
Those Muffin looks so moist and delicious. Nice combination of ingredients. It’s going to be a special treat for kids
Such a deletable muffins, am sure those fruits puree works awesome to bring the moist in this muffins. Lovely baked goodies.
Oh, these tiny brownies look awesome Valli. Even I have a mini muffin tin which I have hardly used. Thinking of using it up for this mini theme.
low cal, without butter these vegan muffins looks great. nice for weight consicous people.
what a great idea to use natural sweetness from the fruit and they look so soft and moist!