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
CHOCOLATE BREAKFAST MUFFINS
These delicious muffins have a rich, deep dark chocolate taste without being overly sweet. This recipe can also make 12 giant muffins. If you want jumbo muffins, bake them for 20-25 minutes. These freeze very well. For an even richer muffin, you can sprinkle them with chocolate chips as soon as you take them out of the oven. If you want to make them a little healthier, halve the chocolate chips- they're still great! The recipe is from the test kitchen at King Arthur Flour.
Provided by blucoat
Categories Quick Breads
Time 37m
Yield 17 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F Line a standard muffin pan with paper or silicone muffin cups, and grease the cups.
- In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt and chocolate chips. Set aside.
- In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar. Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there's no need to beat these muffins, just make sure everything is well-combined.
- Scoop the batter into the prepared muffin tin; fill 3/4 way with batter. (Sprinkle with pearl sugar, if desired.).
- Bake the muffins for about 12 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan, allowing them to cool for about 15 minutes on a rack before peeling off the muffin papers or silicone cups.
BANANA-CHOCOLATE CHIP * DAYLIGHT-IN-THE-SWAMP* BREAKFAST MUFFINS
Over-ripe bananas lend flavor and moisture to these lovely breakfast muffins while the mini-chocolate chips sprinkled across the top entice the most bleary-eyed slow-poke into fully waking up! Assemble dry ingredients the night before, to speed up the process in the morning. *My dad used to wake my five brothers and me up by hollering up the stairs every morning, "Daylight in the swamp!" OR "The swampsoggins are out!"....we never did see a swampsoggin!!!*
Provided by Debber
Categories Quick Breads
Time 24m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400; grease or paper 12 standard size muffin/cupcake cups.
- Melt butter in a small mixing bowl, set aside to cool.
- In a large mixing bowl, measure & mix flour, sugar, baking powder & soda, and salt; add first half-cup of chocolate chips; make well in center; set aside.
- In butter bowl, break & lightly beat the eggs, milk and bananas.
- Pour egg-banana mixture into dry ingredients; stir with fork just until moistened (loosen flour from the bottom of the bowl)--batter will be a bit lumpy.
- Spoon batter into prepared muffin cups, filling 2/3's full; sprinkle with remaining half-cup of chocolate chips.
- Bake 15-20 minutes until golden-brown and a wooden pick comes out clean.
- Remove from oven, cool in pan for 5 minutes, remove from pan to serving plate.
- Serve with whipped honey, butter, raspberry jam or just eat 'em plain!
Nutrition Facts : Calories 495, Fat 19.3, SaturatedFat 11.1, Cholesterol 93.7, Sodium 451.4, Carbohydrate 76.9, Fiber 3.9, Sugar 37.4, Protein 8.8
CHOCOLATE BREAKFAST MUFFINS
These were made by a team of 2 in our high schools cooking class. it is a recipe from the King Arthur Flour company. These were made with a very dark chocolate, as you can see. A little glaze next time would make them sparkle a bit. Perhaps some melted chocolate chips drizzled out of a plastic bag with the corner snipped out....
Provided by Linda Mericle
Categories Muffins
Time 45m
Number Of Ingredients 13
Steps:
- 1. preheat the oven to 350 degrees. Grease a 12 cup muffin pan or line with muffin papers.
- 2. This uses the muffin method. In a large bowl, whisk together the cocoa, flour,sugar, espresso powder if using, baking powder, baking soda, salt and chocolate chips. Set aside.
- 3. In another bowl or large measuring cup whisk together the eggs, milk, vanilla and vinegar. Now add the wet and dry ingredients together, along with the melted butter, stirring to blend. You do not need to beat these muffins to death. Just make sure everything is combined and there are no dry spots. A glass bowl comes in handy for this, you can see where the dry spots are.
- 4. Scoop the batter into the muffin tins. You can use an ice cream scoop or large scoop or just a spoon. The cups with be pretty full. Bake for 20-25 minutes or until a toothpick comes out with moist crumbs or it springs back when you gently push to tops. Cool for 5 minutes in the pan, them move the muffins to a cooling rack. As an option, you can drizzle some glaze, vanilla or chocolate, over the tops to make them even prettier.
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