CHOCOLATE CHIP STRAWBERRY BANANA MUFFINS
These healthy muffins taste as tender as cupcakes! Leftovers will keep for at least 5 days if stored in an airtight container in the refrigerator. Reheat individual muffins for 12-15 seconds in the microwave. These freeze really well too!
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Stir in the mashed banana and Greek yogurt, mixing until no large lumps of yogurt remain. Stir in the honey. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour in 3 equal portions.) Gently fold in the strawberries and chocolate chips.
- Evenly divide the batter between the prepared muffin cups. Bake at 350°F for 17-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the muffin cups for 10 minutes before carefully transferring to a wire rack.
STRAWBERRY-BANANA CHOCOLATE CHIP MUFFINS
Here's a great muffin for you to try. Wonderfully delicious fresh chopped strawberries, ripe bananas and mouth-watering chocolate chips combined to please anyone who loves homemade muffins.
Provided by Annacia
Categories Quick Breads
Time 42m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F/180 degrees C and grease a 16 cup muffin pan or place 16 paper muffin cup liners in muffin pan.
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
- In another bowl, whisk the egg, oil, sour cream (or plain yogurt can be used) and vanilla. Stir into dry ingredients just until moistened. Fold in bananas, chopped strawberries and chocolate chips.
- Fill greased or paper-lined muffin cups two-thirds full. Bake in preheated oven for 22-25 minutes or until a toothpick inserted near the center comes out clean (toothpick inserted into center of muffin may be a bit moist and gooey because of using fresh chopped strawberries, but that's alright). Cool for 5 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 214.5, Fat 11.1, SaturatedFat 2.9, Cholesterol 15.4, Sodium 185.7, Carbohydrate 28, Fiber 1.3, Sugar 15.6, Protein 2.5
STRAWBERRY BANANA CHOCOLATE CHIP MUFFINS
These strawberry banana muffins with chocolate chips make a sweet breakfast treat!
Provided by Sara @ Mom Endeavors
Categories Breakfast
Time 25m
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees and line a 12 ct. muffin tin with cupcake liners OR spray with non-stick cooking spray.
- Combine the mashed banana with all the ingredients, except the mini chocolate chips and fresh strawberries, mixing well.
- Gently add in the mini chocolate chips and fresh strawberries.
- Fill each muffin well/cupcake liner about 3/4 of the way and place a few mini chocolate chips and fresh strawberries on the top of each muffin.
- Bake for 5 minutes on 425 degrees. After 5 minutes, reduce the oven temperature to 350 degrees and bake another 12-15 minutes.
STRAWBERRY-CHOCOLATE CHIP MUFFINS WITH CHOCOLATE STREUSEL TOPPING
Chocolate and strawberries are a perfect flavor match in any situation; and this muffin recipe is no exception. One could almost say these cross the line into cupcake territory--but regardless of what they may be called: they're tasty!
Provided by Kim
Categories Chocolate Muffins
Time 1h
Yield 18
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 18 cups of 2 standard 12-cup muffin tin or line cups with paper liners.
- Combine flour, brown sugar, white sugar, cocoa powder, and salt in bowl for the streusel topping until well combined. Mix in melted butter and vanilla until mixture resembles wet sand. Set aside.
- Mix together flour, baking powder, and salt for muffins in a large bowl until combined. Add strawberries and chocolate chips and stir until evenly distributed in the flour mixture.
- Whisk sugar, egg, and melted butter together in a bowl until thoroughly combined. Add buttermilk and vanilla extract and whisk until thoroughly incorporated. Add buttermilk mixture to the flour mixture and gently fold just until no dry clumps of flour remain. Do not overmix.
- Spoon batter into the prepared muffin cups and sprinkle streusel topping evenly over each muffin, about 1 to 1 1/2 tablespoons per muffin.
- Place pans into the preheated oven and bake until edges of the muffins are golden and tops spring back lightly when touched, 22 to 27 minutes. Allow muffins to cool in the pan for 10 to 15 minutes before carefully transferring them to a wire rack to cool completely.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 36 g, Cholesterol 26.1 mg, Fat 8.7 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 5.2 g, Sodium 183.2 mg, Sugar 21 g
STRAWBERRY CHOCOLATE CHIP MUFFINS
These strawberry chocolate chip muffins are yummy.
Provided by Kimlinden
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease or line a 12-cup muffin tin with paper liners.
- Mix strawberries and 2 tablespoons flour together in a bowl and set aside.
- Combine 2 cups flour, sugar, baking powder, cinnamon, and salt in a separate bowl.
- Combine buttermilk, oil, egg, yogurt, and vanilla extract in a large bowl. Pour in dry ingredients and mix until just incorporated. Fold in strawberries and chocolate chips.
- Spoon batter into the prepared muffin cups, filling each 2/3 to 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 297.5 calories, Carbohydrate 43.2 g, Cholesterol 16.2 mg, Fat 13.1 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 3.6 g, Sodium 154.1 mg, Sugar 24.2 g
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BANANA CHOCOLATE CHIP OAT MUFFINS - AMBITIOUS KITCHEN
From ambitiouskitchen.com
4.7/5 (3)Total Time 30 minsCategory Breakfast, Healthy, Muffin, SnackCalories 150 per serving
- Preheat oven to 350 degrees F. Spray 12-cup muffin pan with cooking spray or line the insides of the muffin tins with paper liners and spray with cooking spray so the muffins do not stick to the liners.
- Reserve 2 tablespoons of the oat-flour mixture and toss with your diced strawberries. Set aside for later.
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From thereciperebel.com
Reviews 27Category Bread And Baked GoodsCuisine AmericanTotal Time 35 mins
- Preheat oven to 350 degrees F. Line 2 muffin pans with 24 paper liners. (You may end up needing a few extra)
- To a large bowl add bananas, sugar, oil, yogurt, eggs and vanilla. Whisk until combined (I use the whisk to mash my bananas as I'm doing this).
- Using a whisk or spatula, gently stir in dry ingredients (flours, salt, baking powder, baking soda, cinnamon, nutmeg), ensuring even distribution without overmixing. Fold in chocolate chips and fresh strawberries.
- Fill liners with batter, about ¾ full. Bake for 18-20 minutes, until golden and a toothpick comes out dry or with moist crumbs. Store in the fridge for up to 5 days or in the freezer for up to 6 months.
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