CHOCOLATE BANANA MUFFINS
These muffins are so moist and full of flavor! I have looked at dozens of recipes and most had too much sugar for my liking. There is absolutely no need for a lot of sugar to make these muffins delicious. Because they have bananas and chocolate chips, I just added 1/2 cup of sugar, which turned out perfect!
Provided by Anonymous
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Combine flour, cocoa, baking powder, baking soda, and salt together in a large bowl.
- Whisk sugar, oil, egg, milk, and vanilla extract together in a separate bowl. Stir into flour mixture until just moistened. Fold in bananas and chocolate chips.
- Divide batter among the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 205.1 calories, Carbohydrate 26.9 g, Cholesterol 14 mg, Fat 10.3 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 218.5 mg, Sugar 11.5 g
ANNA'S BANANA CACAO-NUT MUFFINS
Yummy breakfast muffin with some healthier stuff thrown in - coconut, flax seeds, and cacao nibs.
Provided by Andrea
Categories Whole Wheat Muffins
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Use a wooden spoon to mix butter into the mashed bananas in a large mixing bowl. Mix in sugar, egg, and vanilla extract. Sprinkle baking soda and salt over the mixture and blend in. Add all-purpose and whole wheat flours; mix just until combined. Gently mix in coconut, walnuts, cacao nibs, and flax seeds.
- Spoon batter into the muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 30.9 g, Cholesterol 29.1 mg, Fat 14.3 g, Fiber 4.9 g, Protein 4.5 g, SaturatedFat 6.6 g, Sodium 167.2 mg, Sugar 12.9 g
COCOA BANANA MUFFINS
One of my favourite muffins, sweeter than most breakfast muffins but still a long way from being cupcakes in disguise which too many muffins are. NOTE: I have adjusted the quantity of flour thantks to my reviewers.
Provided by Jenny Sanders
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Butter or put paper cups in muffin pan.
- Mash bananas.
- Whisk in eggs, buttermilk, vegetable oil and vanilla.
- Mix the dry ingredients.
- Be sure to sift the cocoa.
- Mix wet and dry ingredients until just blended.
- Spoon the batter into the muffin cups.
- Bake for 20-25 minutes, until done.
- If you like, lay a slice of banana over each muffin before baking.
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- If using coconut oil, melt it now and let it come to room temperature. (If using canola oil, skip this step.)
- Preheat the oven to 325 degrees F. Line a standard muffin pan with paper or silicone muffin cups, then lightly coat the cups with nonstick spray.
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