SUPER MOIST DOUBLE CHOCOLATE BANANA MUFFINS
These double chocolate banana muffins are ultra fudgy and oh so moist, with a sweet banana flavor and tons of decadent chocolate! And the recipe is so EASY.
Provided by Stine Mari | Ginger with Spice
Categories Desserts
Time 25m
Number Of Ingredients 10
Steps:
- Preheat the oven to 190C (375F) and line a muffin tin with paper liners.
- In a medium bowl, mix unsweetened cocoa powder, flour, baking powder and salt together. Set aside.
- In a large bowl, whisk melted butter and sugar until smooth and then add in the vanilla and eggs.
- Use a fork or something like it to mash the bananas. The more mashed, the smoother the texture of the muffin.
- Alternating between the banana mixture and the flour mixture, slowly start adding them into the wet mixture.
- When everything is incorporated, start to fold in the chocolate chips (or chopped chocolate bars).
- Fill each muffin liner 2/3 full and bake for around 15 minutes or until a toothpick comes out with just a few moist crumbs. Cool for 5 minutes in muffin tin before completely cooling on a wire rack.
Nutrition Facts : Calories 186 calories, Carbohydrate 28.1 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 7.5 grams fat, Fiber 1.6 grams fiber, Protein 3.1 grams protein, SaturatedFat 4.7 grams saturated fat, ServingSize 1 grams, Sodium 74 grams sodium, UnsaturatedFat 0 grams unsaturated fat
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
BANANA MUFFINS WITH CHOCOLATE AND GINGER
These are definitely a sweet treat muffin - and pretty low fat too. Great taste and who can resist the combo of banana, chocolate and ginger???
Provided by country girl kim
Categories Quick Breads
Time 30m
Yield 12 large muffins
Number Of Ingredients 12
Steps:
- Sift flour with baking soda, powder and salt. Set aside.
- Mash bananas in a large mixing bowl. Add oil, yogurt, egg, and vanilla. Mix. Add brown sugar and blend well.
- Stir in dry ingredients until well mixed but don't over-beat. Add chocolate and crystallized ginger. Spoon into oiled muffin tins.
- Bake at 350' for 15-20 minutes or until muffins spring back when touched in the centre.
Nutrition Facts : Calories 172.9, Fat 6, SaturatedFat 2.4, Cholesterol 16.2, Sodium 341, Carbohydrate 28.9, Fiber 2.4, Sugar 11.1, Protein 3.5
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.
BANANA GINGER MUFFINS
Make and share this Banana Ginger Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 48m
Yield 12 -18 muffins
Number Of Ingredients 12
Steps:
- Spray the indentations of a muffin pan and the rims around them with nonstick cooking spray.
- In a mixing bowl, whisk the dry ingredients (flour, baking soda, salt, and cinnamon) until uniform; set aside.
- In another bowl, cream the butter and sugar using a wooden spoon until smooth (about 2 minuets).
- Add in the eggs, one at a time, mixing each well.
- Mash the peeled bananas into the butter mixture using a potato masher.
- Stir in the milk, ginger, vanilla, and vinegar until the mixture is smooth and creamy.
- Add in the flour mixture; stir until just moistened.
- Fill muffin tins 3/4 full.
- Bake in a 400° oven for 18 minutes or until pale brown with rounded nubbly tops; a pick should come out with a few moist crumbs.
- Place pan on a wire rack and cool for 10 minutes.
- Gently rock each muffin back and forth to release it.
- Cool muffins on rack for 5 minutes.
- **Banana Muffins: omit the ginger.
- **Banana Coconut Muffins: omit the ginger, add 3/4 cup sweetened shredded coconut with the milk.
- **Banana Nut Muffins: omit the ginger, add 3/4 cup chopped, toasted pecans, walnuts, or hazelnuts with the milk.
Nutrition Facts : Calories 253.6, Fat 8.9, SaturatedFat 5.2, Cholesterol 56, Sodium 321.4, Carbohydrate 40.6, Fiber 1.5, Sugar 21, Protein 3.7
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