CHOCOLATE BANANA MUFFINS
Rich and fudgy dark Chocolate Banana Muffins. These healthy whole wheat muffins are made without butter and NO refined sugar but taste moist and decadent!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 14
Steps:
- 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.
- In a large mixing bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, espresso powder, and salt. Set aside.
- In a mixing bowl, add the mashed banana (if you are mashing the banana directly in the mixing bowl, double check that you have the correct amount), then whisk in the eggs, milk, honey, brown sugar, vanilla, and oil. If the oil resolidifies, warm the bowl in the microwave in 10-second bursts, just until it melts.
- Make a well in the center of the dry ingredients and pour the wet ingredients into it. With a rubber spatula or wooden spoon, stir gently and patiently to combine. The batter will look dry at first but will begin to come together as you go. It will also be thick and shaggy, which is just right. Stop as soon as the dry ingredients disappear and don't over mix. Fold in the chocolate chips.
- Scoop the batter into the prepared muffin pan; the cups will be quite full and the tops will dome when the bake. Sprinkle with extra chocolate chips if desired.
- Bake the muffins for 22 to 26 minutes, or until a toothpick inserted in the center of a muffin in the center of the pan comes out clean without any wet batter clinging to it. Test a few times to make sure the muffins are cooked through (and that what stuck to the toothpick was in fact batter and not a melted chocolate chip).
- Remove the muffins from the oven and place them on a wire rack. Let cool in the pan for 3 minutes. Then, using a dull knife or fork to help you out, gently remove the muffins from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers. Enjoy!
Nutrition Facts : ServingSize 1 muffin, Calories 214 kcal, Carbohydrate 32 g, Protein 5 g, Fat 9 g, SaturatedFat 7 g, Cholesterol 25 mg, Fiber 4 g, Sugar 14 g
CHOCOLATE CHIP BANANA MUFFINS
Provided by Trisha Yearwood
Time 1h
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Line a 12-cup muffin pan with parchment squares so they come up over the sides, and set aside.
- Whisk together the flours, wheat germ, baking soda and salt in a medium bowl. Beat the butter and sugars together with an electric mixer until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition.
- Mash the bananas with a fork in a separate bowl. Stir in the milk and vanilla. With the mixer on low, alternately add thirds of the flour mixture and halves of the banana mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Fold in the chocolate chips.
- Divide the batter among the muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 24 minutes.
BANANA CHOCOLATE CHIP MUFFINS
Perfect to grab and go, these banana chocolate chip muffins are golden, fluffy, and perfectly banana-y.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 45m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Add the mashed bananas, vanilla, and sour cream (or Greek yogurt) and beat until blended (the batter will look a bit curdled; that's okay). Add the dry ingredients and mix on low speed until well blended. Set aside 3 tablespoons of the chocolate chips (you'll sprinkle those over the top of the muffins); on low speed, mix the remaining chips evenly into the batter.
- Spoon the batter into the prepared muffin tin (the cups will be very full) and sprinkle evenly with the reserved chocolate chips. Bake the muffins until the tops are golden and domed, 23 to 25 minutes. Let the muffins cool in the pan for 10 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving. The muffins are best fresh out of the oven but will keep for up to 4 days stored in a sealed container or resealable plastic bag, in a single layer (to prevent the muffins from getting soggy, line the top and bottom of the container or bag with a single layer of paper towels).
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Facts : ServingSize 1 muffin, Calories 289, Fat 13 g, Carbohydrate 41 g, Protein 4 g, SaturatedFat 8 g, Sugar 24 g, Fiber 2 g, Sodium 207 mg, Cholesterol 55 mg
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
TOTALLY DECADENT BANANA-CHOCOLATE CHIP MUFFINS (LIGHT)
From Cooking Light Message Boards. For Double Chocolate-Banana Muffins: add 1/2 cup cocoa to dry ingredients.
Provided by Redsie
Categories Quick Breads
Time 32m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Spray muffin tins with butter spray.
- Combine bananas, oil, applesauce, sugar, yogurt, and eggs; mix well.
- In a large bowl, combine wheat germ, flours, baking powder and baking soda. Add banana mixture; stir until just mixed together. Stir in chocolate chips.
- Bake 18 to 22 minutes.
Nutrition Facts : Calories 230.9, Fat 7, SaturatedFat 2.1, Cholesterol 35.4, Sodium 85.3, Carbohydrate 39.8, Fiber 2.9, Sugar 20.5, Protein 4.8
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.
CHOCOLATE DECADENCE
Categories Berry Chocolate Dairy Egg Dessert Bake Valentine's Day Kid-Friendly Mother's Day Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter a 9- by 2-inch round cake pan and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.
- Make batter:
- Melt chocolate and butter in a metal bowl set over a saucepan of simmering water, whisking until smooth.
- Cool slightly.
- Beat together eggs and sugar with an electric mixer until pale yellow, thick, and a ribbon forms when beaters are lifted, about 4 minutes with a standing mixer or 8 minutes with a handheld. Fold one fourth of egg mixture into chocolate mixture to lighten, then gently fold in remaining egg mixture.
- Pour batter into cake pan and rap pan sharply on counter to eliminate air bubbles. Put cake pan in a hot water bath and place in middle of oven. Bake 45 minutes (top will be set, but a tester will not come out clean).
- Remove cake from water bath and cool completely in pan on a rack. Run a thin knife around edge of cake and chill, covered, at least 4 hours and up to 12.
- Make sauce:
- Purée raspberries with sugar in a food processor or blender, then force through a fine sieve into a bowl. Chill until ready to serve.
- Remove cake from pan:
- Put cake pan directly on a burner at very low heat. Move pan around on burner to warm bottom, about 30 seconds, then shake pan to loosen cake. Invert cake onto a rack. Remove wax paper and invert cake onto a serving plate.
- Bring cake to room temperature. Serve with sauce and whipped cream.
CHOCOLATY DECADENCE BANANA MUFFINS
I've tried so many muffin recipes over the years and, by far, this one is the best I've come up with so far. Super moist and chocolaty with the goodness of whole wheat, banana, apple and walnut oil. Yum!!!
Provided by HannahBoBana
Categories Dessert
Time 35m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 12
Steps:
- In and 8 cup measuring cup, mix together the banana, applesauce, eggs and oil.
- In a large mixing bowl, whisk together all the dry ingredients but the chocolate chips (I like to split the sugar with Splenda but for some reason the ingredient list can't identify it).
- Fold in wet mix until just blended slightly.
- Add in chocolate chips and mix just until evenly moist.
- Distribute between 2 muffin trays (12 muffins/tray.
- Bake at 350F for 20 minutes.
- Let cool slightly and enjoy with a large glass of milk or, even better, hot chocolate!
Nutrition Facts : Calories 203.5, Fat 8.5, SaturatedFat 2.1, Cholesterol 17.6, Sodium 218.8, Carbohydrate 32.2, Fiber 3.4, Sugar 16.8, Protein 3.5
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