BANANA MOCHA-CHIP MUFFINS
These moist muffins combine my two favorite things-chocolate and coffee. The banana is just an added flavor bonus. -Melissa Williams, Taylorville, Illinois
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, dissolve coffee granules in hot water. In a large bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Beat in bananas, vanilla and coffee mixture. Combine flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in chocolate chips., Fill paper-lined muffin cups two-thirds full. Bake 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts :
MOCHA CHOCOLATE CHIP BANANA MUFFINS
This recipe was shared with me by my friend, Sharon. She was given the recipe by her mother. Everyone who has tasted them will agree that they are the best muffins ever!
Provided by Shelley Ross
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Blend butter or margarine, sugar, egg, banana, dissolved coffee, and vanilla in food processor for 2 minutes. Add flour, salt, baking powder, and soda, and blend just until flour disappears. Add chocolate chips and mix in with wooden spoon. Spoon mixture into 15 to 18 paper-lined muffin cups.
- Bake for 25 minutes. Cool on wire racks.
Nutrition Facts : Calories 267 calories, Carbohydrate 36.5 g, Cholesterol 10.3 mg, Fat 13.3 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 3.5 g, Sodium 251.6 mg, Sugar 21.6 g
MOCHA CHOCOLATE CHIP BANANA MUFFINS
I found this recipe posted on Allrecipes. I have made these for work, friends and family. Yummy! The muffins are delicious and uniquely different from the average banana bread/muffin. Enjoy!
Provided by Red Robin
Categories Breads
Time 35m
Yield 15-18 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Blend butter, sugar, egg, banana, coffee granules and vanilla in food processor for 2 minutes.
- Add flour, salt, baking powder and soda. Blend just until flour disappears.
- Add chocolate chips and mix in with wooden spoon.
- Spoon mixture into 15 to 18 paper-lined muffin cups (you can also coat the pan well with butter for muffins without cup liners).
- Bake for 25 minutes. Allow muffins to cool for 15-20 minutes before removing from pan. Cool on wire racks.
Nutrition Facts : Calories 322.6, Fat 16.2, SaturatedFat 9.9, Cholesterol 46.6, Sodium 240.7, Carbohydrate 43.7, Fiber 1.8, Sugar 25.8, Protein 3.3
BEST EVER MOCHA CHOCOLATE CHIP MUFFINS
These are so good. This is based on a recipe from Bryanna Clark Grogan and learning about substitutions on flours and cocoa from Chef Deborah.
Provided by Shannon Holmes
Categories Quick Breads
Time 30m
Yield 6-12 muffins, 6-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Oil 6 large or 12 small muffin cups.
- Mix flours, cornstarch, cocoa, baking powder, salt, baking soda and dark chocolate chips together in a large bowl.
- Place coffee, sugar, applesauce, oil, soy milk, vinegar and vanilla in a blender and blend until smooth or place in a large bowl and blend with immersion blender.
- Add wet ingredients to dry.
- Stir, adding more soy milk to make it a thinner batter, you don't want it to be stiff.
- Divide evenly among muffin cups, bake in oven for 20 minutes or until the toothpick test proves true.
- Place on cooling rack, cover with a towel and remove after 5 minutes.
- Cool completely.
- Place in paper towel lined Tupperware, freeze after 1-2 days wrapped tightly in plastic.
- Mark breaks these up and puts them in ice cream.
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