CHOCOLATE BANANA MARBLE MUFFINS
Nothing wrong with a little chocolate for breakfast, right?! This muffin recipe features the perennial favorite combo of banana and chocolate for a muffin everyone will adore.
Provided by Kare for Kitchen Treaty
Time 30m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Butter a standard muffin tin, or line with cupcake liners.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda and salt.
- In a medium bowl, mash the bananas, then whisk in the buttermilk, sugar, oil, egg, and vanilla extract.
- Pour the wet ingredients into the flour mixture, and whisk just until blended.
- Remove one cup of the batter, and add it to a medium bowl. Whisk in the cocoa powder, just until blended.
- Divide the main (non-chocolate) batter between muffin cups. It's about 1/4 cup of batter per cup.
- Scoop 1 tablespoon of chocolate batter on top of the batter in each muffin cup.
- Using a toothpick, swirl the chocolate batter into the banana batter.
- Bake for about 20 minutes, until a toothpick inserted into the center comes out clean.
- Allow to cool for about five minutes.
MEXICAN CHOCOLATE-BANANA MUFFINS
Provided by Marcela Valladolid
Time 55m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the flour, sugar, baking powder and salt.
- In a separate mixing bowl, combine the mashed bananas, egg, melted butter and milk until incorporated.
- Stir the banana mixture into the dry ingredients just until blended (but do not over-mix as it could result in a tough muffin). Stir in the chopped Mexican chocolate.
- Divide the batter among the prepared muffin cups, filling each about 3/4 full.
- Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes.
- Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.
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
CHOCOLATE-FILLED BANANA MUFFINS RECIPE BY TASTY
Here's what you need: bananas, large egg, vegetable oil, sugar, whole milk, vanilla extract, all-purpose flour, baking powder, baking soda, kosher salt, chocolate sprinkles, nonstick cooking spray, semisweet chocolate chip, heavy whipping cream
Provided by Kiano Moju
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 300°F (150°C).
- If your bananas aren't already very ripe, place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes, until they are nearly black. Be careful to not overcook or the bananas will leak.
- Let the bananas cool to room temperature. Increase the oven temperature to 350°F (180°C).
- Peel the bananas, then place them in a large bowl. Mash bananas using a hand mixer or fork.
- Add the egg, vegetable oil, sugar, milk, and vanilla. Beat until combined.
- Sift the flour, baking powder, baking soda, and salt into the banana mixture. Beat until just combined, being careful to not overmix.
- Use a rubber spatula to gently fold the chocolate sprinkles into the batter.
- Grease a 12-cup muffin tin with nonstick spray. Divide the batter among the cups.
- Bake for 20-25 minutes, until the tops are lightly browned and a toothpick inserted in the center of a muffin comes out clean.
- Place the chocolate chips in a heatproof liquid measuring cup. Pour over the hot heavy cream. Let sit for 1 minute, then stir until the chocolate is melted and smooth.
- While the muffins are still warm, use the back of a wooden spoon to push down a hole into the center of each muffin. Allow to cool to room temperature.
- Fill the muffins with the chocolate ganache.
- Chill the muffins in the fridge for at least 1 hour, until the center has set.
- Enjoy!
Nutrition Facts : Calories 236 calories, Carbohydrate 27 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 13 grams
CHOCOLATE BANANA MUFFINS
I bake something almost every day-either in the morning before everyone's awake or in the evening. I whip up these tender muffins in no time and serve them with jam for breakfast or ice cream and chocolate syrup for dessert. -Stephanie Kienzle, North Miami Beach, Florida
Provided by Taste of Home
Time 45m
Yield 1.500 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cream butter and sugars. Beat in eggs, bananas and vanilla. In another bowl, combine flour and baking soda; add to creamed mixture just until combined. Stir in walnuts and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. , Bake until a toothpick comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 255 calories, Fat 13g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 262mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE-BANANA MUFFINS
I love banana! And these make the ideal treat for supper for the school lunches. They freeze well so double the recipe and try and leave some for the freezer! Store in an airtight container once cooled.
Provided by Vickie Cross
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with 12 paper liners.
- Combine mashed banana, oil, milk, egg, and vanilla extract in a medium bowl. Sift flour and cocoa powder into a large bowl. Add sugar, baking powder, and salt into the flour mixture; mix to combine. Add wet ingredients to dry ingredients, mixing until just combined. Batter should be wet enough to scoop into muffin liners; add a little extra milk if your mixture is too dry.
- Stir chocolate chips into batter. Scoop batter into muffin liners.
- Bake in the preheated oven until tops spring back when lightly pressed, 12 to 15 minutes.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 40.4 g, Cholesterol 16 mg, Fat 11.1 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 3.7 g, Sodium 229.8 mg, Sugar 19.9 g
MARBLED CHOCOLATE MUFFINS
Make and share this Marbled Chocolate Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F
- Grease a 12-cup muffin pan or line with 12 muffin paper liners.
- Sift together the flour, baking powder, and salt into a large bowl. Stir in the sugar.
- Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract.
- Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
- Divide the batter between 2 bowls. Sift the cocoa into one bowl and mix together. Using teaspoons, spoon the batters into the prepared muffin pan, alternating the chocolate batter and the plain batter.
- Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
- Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.
MARCIE'S BANANA CHOCOLATE CHIP MUFFINS
I've got a super moist muffin that's a big hit at our house-tender inside and lightly crisp outside. I use mini muffin tins to make them fun size. -Marcie Trebe, Santa Rosa, California
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla., In another bowl, whisk flours, baking soda and salt. Add to creamed mixture, alternating with sour cream and milk; stir just until moistened. Fold in 1/2 cup chocolate chips., Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with remaining chocolate chips., Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to a wire rack. Serve warm. Freeze option: Freeze cooled muffins in airtight freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts :
CHOCOLATE, BANANA MARBLE CAKE
This is a rich but delicious cake which is not to sickly because of its lack of icing.
Provided by cakequeen589
Time 1h
Yield Serves 10
Number Of Ingredients 0
Steps:
- Cream together the butter and sugar until light and fluffy.
- In another bowl mash up 1-2 bananas (we used 1 1/2 ) then fold them into the butter and sugar.
- In a separate mug whisk two eggs together and add to the mixture.
- Fold in the flour and baking powder.
- Melt the butter in a small pan over medium heat and add the cocoa powder.
- Pour the chocolate mixture into a separate bowl with the sugar in and mix well.
- Add another two whisked eggs and mix. Fold in the flour and baking powder.
- Put one spoonful of chocolate mixture into a 20cm deep round tin then a spoonful of banana in next to it. Repeat multiple times until all the mixture is in the tin. You should now have a spotty pattern. Take a metal skewer and draw figure-eights in the mixture. It should now have a marbled look.
- Cook in a gas mark 5 / 170c fan preheated oven for 45 minutes or until golden and a skewer comes out clean.
- When cooled sprinkle with banana chips and / or cocoa powder.
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HEALTHY & DELICIOUS MARBLED CHOCOLATE BANANA MUFFINS
From joyfulhealthyeats.com
5/5 (6)Total Time 25 minsCategory BreakfastCalories 115 per serving
- to a medium bowl add 2 mashed bananas, maple syrup, egg and vanilla extract. Mix to combine. Slowly add in melted coconut oil whisking the entire time to temper the eggs and not scramble them. Then add in the cocoa powder, whole wheat flour, baking soda and salt. Using a spatula, mix the dry ingredients together with the wet ingredients. Set aside.
- to a medium bowl add 2 mashed bananas, maple syrup, egg and vanilla extract. Mix to combine. Slowly add in melted coconut oil whisking the entire time to temper the eggs and not scramble them. Then add in the whole wheat flour, cinnamon, baking soda and salt. Using a spatula, mix the dry ingredients together with the wet ingredients. Set aside.
CHOCOLATE BANANA MARBLE MUFFINS - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
5/5 (1)Total Time 37 minsCategory Muffins And SconesCalories 222 per serving
- Stir together the flour, salt, baking powder, baking soda, and cinnamon. Slowly beat the dry ingredients into the butter mixture. Do not over mix.
BANANA CHOCOLATE MARBLE MUFFINS | BAKED BY RACHEL
From bakedbyrachel.com
Reviews 55Total Time 35 minsCategory Breakfast
- Cream butter and sugar together. Mix in egg and vanilla until just combined. Add dry ingredients, followed by sour cream and banana. Mix until smooth. Remove 1/2C banana batter, mixing with 3oz melted chocolate.
- To each muffin liner, add 1 medium scoop of banana batter, 1/2 small scoop chocolate batter, 1/2 scoop medium banana batter and finally 1/2 small scoop chocolate batter. Swirl gently with a toothpick. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Cool in pan for 5 minutes, transfer to a wire rack to cool completely. Store in an airtight container.
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