This muffin I made a few days back, was a result of my pantry cleaning spree :-) I had this box of chocolate flavored rice krispies that I purchased a few months back for visiting relatives. It has been lying in my pantry since then. I hate to waste stuff, and since R and I do not have very sugary cereals, I had to come up with an alternative method to use up the cereal. I added rolled oats, multi grain flour and banana to the muffins to make it a little more healthy. This is the first time I combined banana and chocolate together and was a little wary of how it would turn out, but this combination really works well together. The muffins turned out moist and tasty and are perfect for a quick breakfast on the go :-)
You can see how the texture of this muffin turned out from this picture......
Click here for a printable view of this recipe
Ingredients and Method to make Eggless Choco Banana cereal muffins
2 1/2 cups of choco flavored rice krispies ( I used Kelloggs brand cocoa krispies)
1/2 cup rolled oats
1/2 cup multi grain flour (or whole wheat flour)
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
2 tsp cocoa powder
1/4 cup sugar + 2 tbsp sugar if required
1 large overripe banana mashed (yielded about 1/2 cup of mashed banana)
1/2 cup oil
upto 1/4 tbsp milk to be added a tbsp at a time as needed
Pre heat oven to 350 deg F
Line muffin tin with paper or grease the muffin tin and keep aside
In a large bowl, mix together the first eight ingredients.
Mix together mashed banana + oil and add to the dry ingredients mixing slowly.
The copyright of this content belongs to Veginspirations.com
If required add one tablespoon of milk at a time and keep mixing till the mixture is completely moist but thick.
Spoon the mixture into the paper lined muffin tin until it is about 2/3 rd to 3/4th full and place in the oven. Bake 25 minutes or so, until cake tester/ toothpick inserted in the center comes out clean.
Remove and serve warm.
Yielded about 12 regular sized muffins.
Tastes best fresh or within a day of baking.
