Double Chocolate Banana Oatmeal Muffins Fiber Recipes
CHOCOLATE OATMEAL BANANA MUFFINS
These Chocolate Banana & Oatmeal Muffins taste super naughty, but are good enough to eat for breakfast ,lunch AND Dinner
Provided by Stephanie
Categories Baking Healthy Snacks Lunchbox Muffins Sweets & Treats
Number Of Ingredients 10
Steps:
- Preheat oven to 350F. Line a 12 hole muffin tray with muffin liners.
- In a large mixing bowl: Mix together mashed bananas,peanut butter, eggs, maple syrup, vanilla and yogurt.
- Add in oat flour, cacoa, baking powder and salt. Whisk until smooth.
- Spoon into prepped muffin tray, try to get roughly same amount in each hole.
- Add a couple dark choc chips to the top of each muffin (this step is optional)
- Bake for 20 - 25 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 154 kcal, Carbohydrate 18 g, Protein 5 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 28 mg, Sodium 89 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
DOUBLE CHOCOLATE BANANA MUFFINS
Combining two favorite flavors-rich chocolate and ripe bananas-makes these muffins doubly good. -Donna Brockett, Kingfisher, Oklahoma
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Whisk together the first 6 ingredients. In a separate bowl, whisk bananas, oil and egg until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 278 calories, Fat 11g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 220mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.
EGG-FREE DOUBLE CHOCOLATE BANANA MUFFINS
I am always looking to use up the brown bananas on my counter. My usual go-to was banana nut bread, but when my youngest developed an egg allergy I had to come up with something different. Since bananas and chocolate are so good together I decided to make these muffins. You would never be able to tell they are egg-free. -Danielle Siero, Farmington, Michigan
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk the bananas, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips. , Fill 12 greased or foil-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack. If desired, dust with baking cocoa. Serve warm.
Nutrition Facts : Calories 246 calories, Fat 10g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 99mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
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- Preheat your oven to 350ºF (176ºC) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
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