BANANA CHOCOLATE CHIP MUFFINS (HEALTHIER!)
These Banana Chocolate Chip Muffins are made healthier with whole wheat flour, Greek yogurt and loads of bananas! These healthy banana muffins are still incredibly moist and fluffy, just like the bakery!
Provided by Ashley Fehr
Categories Bread and Baked Goods
Time 23m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Lightly grease 2 muffin pans (or line with paper liners)
- To a large bowl add mashed bananas, sugar, oil, yogurt, eggs and vanilla. Whisk until combined.
- Whisk in baking powder, cinnamon and salt.
- Using a whisk or spatula, gently stir in flours, ensuring even distribution without overmixing. Fold in chocolate chips if using.
- Divide batter between 20 muffin cups -- they will be almost full to the top. Bake for 18-22 minutes, until lightly golden and a toothpick comes out dry or with moist crumbs.
- Let cool in pan for 5-10 minutes before removing to a wire rack to cool completely. If using paper liners, you may need to let cool for several hours before you are able to remove them cleanly.
- Store in an airtight container at room temperature for 1 day, in the refrigerator for 5-6 days, or freeze for up to 3 months.
Nutrition Facts : Calories 244 kcal, Carbohydrate 37 g, Protein 5 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 34 mg, Sodium 82 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
BANANA CHOCOLATE CHIP MUFFINS
What's even better than banana bread? Banana bread with chocolate! Kids of all ages will clamor for these tasty breakfast bites.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h45m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, egg, butter, and milk. Stir wet ingredients into dry ingredients then stir in chocolate chips.
- Divide batter evenly between prepared cups, adding a scant 1/4 cup to each. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.
BANANA-CHOCOLATE CHIP MUFFINS
WOW! Get this...a very low-fat muffin recipe that actually tastes great!! After failing at many attempts to create a really tasty, low-fat muffin, I came across this recipe, and it is really good...great for dieters!
Provided by Manda
Categories Quick Breads
Time 35m
Yield 12 mufins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin.
- In large bowl, mash bananas with fork.
- Whisk in egg, milk, granulated sugar, and brown sugar.
- In separate bowl, combine flour, baking soda, and salt.
- Add flour mixture to banana mixture and combine well.
- Fold in chocolate chips and walnuts.
- Spoon equal amounts of batter into 12 muffin cups.
- Bake 20 minutes or until toothpick inserted in center comes out clean.
- Allow to cool slightly in pan, then remove to wire rack.
HEALTHIER CHOCOLATE CHIP BANANA MUFFINS
From a Taste of Home booklet and submitted by L. Heyn. I find the addition of whole wheat flour gives these muffins a deeper taste. My kids enjoy these anytime and I love that they are a bit healthier overall. I do not make them with pecans but the original recipe included them so I'm making them optional.
Provided by HokiesMom
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine the all-purpose flour, wheat flour, wheat bran, brown sugar, baking powder, baking soda, and salt.
- In another bowl, combine the eggs and milk then stir in the mashed bananas, applesauce and vanilla.
- Stir the wet ingredients into the dry ingredients just until moistened (do not overmix or your muffins will become very dense).
- Gently stir in the chocolate chips.
- Spray 12 muffin cups lightly or use liners and fill 3/4ths full with batter.
- Sprinkle tops with chopped pecans (if using).
- Bake at 375F for 18-20 minutes or until a pick comes out clean.
- Cool 5 minutes before removing them from the muffin pan. Cool completely on a wire rack.
Nutrition Facts : Calories 161.2, Fat 3.4, SaturatedFat 1.6, Cholesterol 35.4, Sodium 225.4, Carbohydrate 31.4, Fiber 3.1, Sugar 15.2, Protein 3.9
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