Healthier Chocolate Banana Muffins Food

CHOCOLATE BANANA MUFFINS

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!

CHOCOLATE BANANA MUFFINS

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.

HEALTHIER CHOCOLATE CHIP BANANA MUFFINS

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.

HEALTHIER CHOCOLATE BANANA MUFFINS

Steps:

• Mix dry ingredients and chocolate chips in a big bowl.
• Mix bananas, applesauce and egg in a separate bowl.
• Stir wet ingredients in with dry ingredients until just moist.
• Fill paper lined muffin cups 3/4 full.
• Bake at 350 for about 20 minutes.