HEALTHY BANANA CHOCOLATE CHIP MUFFINS
Steps:
- In a small bowl, stir the flaxseed meal together with 2 1/2 tablespoons water. Set aside for 5 minutes to thicken. (This creates a flax egg. If you are using a regular egg, you can skip this step and add the egg with the applesauce in Step 3.)
- Place the rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray.
- Mash the bananas in the bottom of a large bowl until mostly smooth. Double-check to ensure you have the 1 1/2 cups called for in the recipe.
- Whisk in the flax egg (or regular egg if not using flax), then the applesauce and oil. Whisk in the coconut sugar, maple syrup, and vanilla.
- Sprinkle the baking soda, cinnamon, and salt over the top, then stir gently until combined. Gently stir in the flour until barely combined, then fold in the chocolate chips, reserving a few for sprinkling on top if desired.
- Divide the mixture evenly among the muffin cups and sprinkle on any reserved chocolate chips.
- Bake for 22 to 26 minutes, until a toothpick inserted in the center of a muffin comes out clean and the tops spring back lightly when touched.
- Place the pan on a wire rack and let cool for 5 minutes. Gently remove the muffins from the pan and place them on a wire rack to finish cooling completely, or enjoy immediately.
Nutrition Facts : ServingSize 1 muffin, Calories 176 kcal, Carbohydrate 31 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Fiber 3 g, Sugar 14 g, TransFat 1 g, Cholesterol 1 mg, UnsaturatedFat 3 g
BANANA MUFFINS WITH CHOCOLATE CHIPS
This muffin is very moist and fluffy with a good banana flavor.
Provided by kerrydawn
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine flour, baking powder, baking soda, and salt in a medium bowl.
- Beat the eggs with an electric mixer until foamy. Add sugar; beat until fluffy. Continue beating while adding mashed bananas, oil, and vanilla extract. Add flour mixture in 2 batches, alternating with yogurt, beating batter briefly after each addition, and until creamy following last flour addition. Stir in chocolate chips. Fill the prepared muffin cups to the top with batter.
- Bake in the preheated oven until tops spring back when lightly pressed, 22 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 44.6 g, Cholesterol 27.9 mg, Fat 9.4 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 2.4 g, Sodium 261.3 mg, Sugar 25 g
HIGHER FIBER BANANA CHOCOLATE CHIP MUFFINS
If you are on a diet or looking for a snack with a little extra fiber in it for the kids this is the snack for you!
Provided by Peytons Mom
Categories Breakfast
Time 30m
Yield 14 muffins, 14 serving(s)
Number Of Ingredients 11
Steps:
- Mix whole wheat, all purpose, wheat germ, milled flaxseed, baking soda & baking powder together in a bowl and set aside.
- Mash bananas (mash them in your mixing bowl on medium speed for "no lumps").
- Add flour mixture and remaining ingredients to mixing bowl with mashed bananas. Mix well combining all ingredients.
- Add chocolate chips.
- Add batter to greased muffing tin.
- Bake at 350 degrees for 10-15 minutes or until a toothpick comes out of center clean.
Nutrition Facts : Calories 135.2, Fat 4, SaturatedFat 1.8, Sodium 105.7, Carbohydrate 24.5, Fiber 2.8, Sugar 10.1, Protein 2.9
BANANA CHOCOLATE CHIP MUFFINS RECIPE BY TASTY
Here's what you need: all purpose flour, granulated sugar, baking powder, baking soda, salt, vegetable oil, milk, eggs, bananas, chocolate chips
Provided by Jack McDowell
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Spray two 3x4 muffin tins with cooking spray.
- Mix the flour, sugar, baking powder, baking soda, and salt in a medium-sized bowl.
- In a different medium-sized bowl, mix the oil, milk, eggs, and bananas.
- Combine the dry and wet ingredients together. Once done, use an ice cream scoop to fill the muffin tins and top each off with 1 teaspoon of chocolate chips.
- Bake for 20 minutes or until the chocolate chips are partially melted.
- Serve warm and enjoy.
Nutrition Facts : Calories 411 calories, Carbohydrate 49 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, Sugar 23 grams
BANANA CHOCOLATE CHIP MUFFINS
Banana and chocolate, a great combination, they go so well together! Quick and easy to make as well.
Provided by CORWYNN DARKHOLME
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl combine the flour, sugar, cocoa powder and baking powder.
- In another bowl, blend the bananas, oil and egg together. Add to dry ingredients, mixing just until blended. Fold in the chocolate chips. Spoon the batter into a greased muffin pan, filling three-fourths full.
- Bake in a preheated 425 degree F(220 degrees C) for 15 to 20 minutes. Remove the muffins to a wire rack to cool completely.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 35.7 g, Cholesterol 15.5 mg, Fat 17.3 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 128.5 mg, Sugar 16 g
BANANA CHOCOLATE CHIP MUFFINS
My wife has made these a half dozen times since finding the original recipe in a Penzey's spice catalog. I was originally rather dubious about combining bananas and chocolate chips, but these taste great.
Provided by Toby Jermain
Categories Quick Breads
Time 50m
Yield 22 muffins
Number Of Ingredients 11
Steps:
- Grease two 12 cup muffin pans and set aside.
- Preheat the oven to 350 degrees F.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla and mashed bananas.
- In a separate bowl, sift together the flour, baking soda, salt, and cinnamon.
- Mix the chocolate chips and nuts into the flour mixture, stir this into the bowl with the butter mixture, and mix until just blended.
- Spoon the batter into the muffin pans, filling 22-23 holes 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out completely clean.
- Allow muffins to cool about 5 minutes, and carefully run a dinner knife around the outside of each muffin to loosen.
- Allow muffins to cool completely before removing from pans or they will break up.
- If the bottoms are still damp, set on a wire rack for a few hours before wrapping.
- These freeze great.
Nutrition Facts : Calories 241, Fat 14.3, SaturatedFat 4.8, Cholesterol 30.3, Sodium 200.2, Carbohydrate 28, Fiber 2.1, Sugar 18.1, Protein 2.9
BANANA CHOCOLATE CHIP BREAKFAST MUFFINS RECIPE BY TASTY
Here's what you need: ripe bananas, milk, quick oat, wheat flour, eggs, vanilla, cinnamon, greek yogurt, honey, dark chocolate chip
Provided by Hannah Williams
Categories Bakery Goods
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180˚C).
- In a blender, combine all ingredients except chocolate chips. Blend thoroughly, mixing up with a spoon if needed.
- Divide mixture among 12 lined muffin tins.
- Sprinkle chocolate chips on top of the muffins.
- Bake 20 minutes.
- Enjoy!
Nutrition Facts : Calories 220 calories, Carbohydrate 37 grams, Fat 5 grams, Fiber 3 grams, Protein 7 grams, Sugar 14 grams
SKINNY BANANA-CHOCOLATE CHIP MUFFINS
85% less sat fat • 66% less fat • 38% fewer calories than the original recipe. More banana for natural sweetness and whole wheat flour makes muffins better than ever!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray, or line with paper baking cups.
- In large bowl, mix flour, 2/3 cup sugar, baking powder, baking soda, 1/2 teaspoon cinnamon and salt.
- In medium bowl, beat bananas, egg whites, oil, milk and vanilla with fork until smooth. Stir into flour mixture just until flour is moistened. Gently stir in chocolate chips. Divide batter evenly among muffin cups.
- In small bowl, mix topping ingredients. Sprinkle evenly over batter in cups.
- Bake 20 to 24 minutes or until light golden brown and toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack.
Nutrition Facts : Calories 210, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 160 mg, Sugar 18 g, TransFat 0 g
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