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.
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
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
MEXICAN CHOCOLATE MUFFINS
Make and share this Mexican Chocolate Muffins recipe from Food.com.
Provided by princess buttercup
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Note on using lentils: If using canned lentils, drain first and omit salt; if using dry (my preference is dry red lentils) measure 1/3 cup rinsed lentils into saucepan, add 2/3 cup water and bring to boil; reduce heat and simmer 20 minutes (may need to add a small amount of water) cool and measure.
- Mash lentils with a fork in mixing bowl.
- Add eggs, oil, sugars, and vanilla extract to lentils.
- Mix just to combine.
- Mix flour, baking soda, baking powder, salt, cocoa and cinnamon in separate bowl.
- Add dry mixture and blend until combined.
- Fold in chocolate chips and walnuts.
- Pour into greased muffin tins.
- Bake at 350 degrees F for 20-25 minutes.
- Let cool 10-15 minutes for easy turn out.
- Dust tops with confectioners sugar.
Nutrition Facts : Calories 250.1, Fat 12.3, SaturatedFat 2.8, Cholesterol 31, Sodium 169.1, Carbohydrate 33.6, Fiber 2, Sugar 23.8, Protein 3.5
CHOCOLATE BANANA MUFFINS
This recipe is from one of those little free booklets that they give out at the supermarket. I had some ripe bananas that I wanted to use up and these sounded perfect. They combine the appeal of chocolate with the goodness of bananas and whole wheat flour.
Provided by Irmgard
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Prepare muffin tin by lining with paper muffin cups or greasing well.
- Mash the bananas well and combine with the milk, egg, sugar, butter, vanilla and lemon juice.
- Stir the whole wheat flour together with the all-purpose flour, cocoa, baking soda and salt in a separate bowl.
- Make a well in the dry ingredients and pour in the banana mixture.
- Stir just until combined.
- Divide the batter between the cups, filling two-thirds full.
- Place a banana chip on top of each muffin.
- Bake for 15 to 20 minutes or until the tops spring back when touched gently.
Nutrition Facts : Calories 186.5, Fat 5.5, SaturatedFat 3.1, Cholesterol 28.5, Sodium 252.1, Carbohydrate 31.4, Fiber 2, Sugar 14.6, Protein 3.9
DOUBLE CHOCOLATE BANANA MUFFINS
Combining two favorite flavors-rich chocolate and ripe bananas-makes these muffins doubly good. -Donna Brockett, Kingfisher, Oklahoma
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Whisk together the first 6 ingredients. In a separate bowl, whisk bananas, oil and egg until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 278 calories, Fat 11g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 220mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 2g fiber), Protein 3g protein.
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