Chocolate Chip Banana Muffins White Whole Wheat Flour Food

CHOCOLATE CHIP BANANA MUFFINS (WHITE WHOLE WHEAT FLOUR)

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup.
• In large bowl, beat bananas, brown sugar, milk, oil and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt just until flour is moistened. Fold miniature chocolate chips into batter.
• Divide batter evenly among muffin cups; sprinkle each with 1/2 teaspoon sugar. Bake 13 to 18 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

WHOLE WHEAT BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350. Line a 12 cup muffin pan.
• Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla in a medium bowl until smooth.
• Add the banana, honey and eggs, beating until smooth.
• Add the flour about 1/4 cup at a time, stirring until just mixed.
• Add chocolate chips, stirring until smooth.
• Divide batter into the muffin cups, filling to the top. Bake about 23-28 minutes.
• Remove from oven and after a couple of minutes transfer the muffins to a rack to cool.

WHOLE WHEAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough.
• Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten.
• Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.

HEALTHY CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350. Line a muffin tin with muffin liners and spray with cooking spray.
• Combine oats and milk and let those soak while you prepare the rest of the recipe, to soften the oats.
• In a large bowl, whisk together the egg and brown sugar until smooth and caramel colored.
• Add vanilla and butter and whisk to combine. You may have small pieces of butter in the mixture, which is totally fine. (See notes.)
• Add flour, oat-milk mixture, baking soda, salt and cinnamon. Stir until well combined but don't over mix.
• Fold in the chocolate chips.
• Distribute the batter between the muffin tins - they will be about 2/3rds full.
• Bake for 15-18 minutes, until a toothpick comes out clean.

CHOCOLATE CHIP BANANA OATMEAL MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Line a muffin tin with paper or silicone liners, or lightly spray with cooking spray.
• In a large bowl, combine the flour, oats, brown sugar, baking powder, baking soda, and salt.
• In another bowl whisk together the eggs, oil, milk, and mashed bananas.
• Pour the wet ingredients into the dry and stir until just combined. Fold in the chocolate chips.
• Divide the batter between the muffin cups, they will be quite full.
• Bake for 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

BANANA CHOCOLATE CHIP MUFFINS (HEALTHIER!)

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.

WHOLE WHEAT CHOCOLATE CHIP BANANA BREAD RECIPE

Steps:

• Preheat oven to 325 degrees and grease a 9 × 5 inch loaf pan.
• In a large bowl, beat the oil and honey together together with a whisk.
• Add the eggs and beat well, then whisk in the mashed bananas (you want about 1 cup of mashed banana) and milk. (If your coconut oil starts to solidify, warm it for about 10 seconds in the microwave until it's liquid again.)
• Mix in the baking soda, vanilla, salt and cinnamon, and whisk to blend.
• Using a large spoon, stir in the flour, just until combined (It's okay if it's a little lumpy!)
• Fold in the chocolate chips.
• Pour the batter into your greased loaf pan and and if desired, sprinkle lightly with cinnamon and additional chocolate chips.
• Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

CHOCOLATE CHIP BANANA MUFFINS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 12-cup muffin tin.
• In a medium bowl blend the banana, oil, egg and vanilla together.
• In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the banana mixture until just blended. Fold in the chocolate chips. Spoon the batter into the prepared muffin tin, filling 3/4 full.
• Bake in the preheated oven for 15 to 20 minutes. Remove muffins to a wire rack to cool completely.

BANANA CHOCOLATE CHIP MUFFINS

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

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.

HEALTHY BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F and grease a standard muffin tin. Set aside.
• Mash the banana very smooth with a potato masher or fork.
• Add the flour, sugar, flaxseed (if using), cinnamon, baking powder, baking soda, and salt to a medium bowl. Stir together.
• Add the banana, eggs, milk, peanut butter, and vanilla and stir well.
• Add the chocolate chips.
• Spoon batter into prepared muffin tin, using about 1/4 cup batter for each. Top with additional chocolate chips if desired.
• Bake for 16-20 minutes or until a cake tester inserted into the center comes out cleanly and the edges are golden brown.
• Let cool for about 5 minutes in the pan, then run a paring knife around the edges to help remove the muffins. Cool on a wire rack.