This is a recipe I came up with to get my picky eater to eat something else besides cereal. We called them chocolate chip cupcakes and he eats them up.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins with cooking spray.
Mix bananas in the bowl of a stand mixer fitted with the paddle attachment until smooth. Blend in yogurt, sugar, butter, applesauce, eggs, and vanilla extract.
Mix whole wheat flour, cinnamon, baking powder, baking soda, and salt together in a large bowl. Pour into banana mixture; stir until moistened. Fold chocolate chips into the batter.
Scoop batter into the prepared muffin tins, filling each cup 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes.
Per Serving: 95 calories; protein 2g; carbohydrates 15.3g; fat 3.5g; cholesterol 13.1mg; sodium 142.3mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always rise as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.