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Chocolate Banana Muffins
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Chocolate Banana Muffins
Recipe Amount:
12 Muffins
Serving Size:
1 Muffin
Sodium per Serving (mg):
4
We adapted this recipe, replacing the egg with applesauce. So this is a a no choleterol and low sodium muffin.
Ingredients
- 1-1/2 Cup All Purpose Flour
- 1/2 Cup Unsweetened Cocoa Powder
- 2 Tsp Baking Powder, Hain Brand
- 1/2 Tsp Baking Soda, Ener-G Brand
- 1/2 Tsp Ground Cinnamon
- 1/2 Cup Dark Brown Sugar
- 1/2 Cup Turbinado Sugar - Can substitute with granulated white sugar
- 1/2 Cup Homemade Apple Sauce
- 1/2 Cup Olive Oil
- 3 Bananas - 3-4 bananas about 1-1/2 cups, mashed
- 1/4 Cup Plain Non-Fat Yogurt - Can substitute with our homemade yogurt
- 2 Tsp Vanilla Extract
- 1/3 Cup Semi-Sweet Chocolate Chips
- 1/4 Cup Raw Nuts (Walnuts, Almonds, Peanuts, or Pecans) - Optional Garnish; Chopped
Preparation
Step 1:
Preheat oven to 450F degrees. Line a 12 cup muffin tin with paper liners. In a medium bowl, whisk together the dry ingredients (flour, cocoa powder, baking powder, baking soda and cinnamon).
Step 2:
In a large bowl, whisk together the wet ingredients (brown sugar, turbinado sugar, applesauce, oil, bananas, yogurt and vanilla extract. Add the dry ingredients and chocolate chips and fold them gently into the wet ingredients. Do not overmix.
Step 3:
Divide the batter among each muffin liner. Adjust oven temperature to 350F degrees and bake until a toothpick inserted into the center comes out clean without crumbs, about 35 to 40 minutes. Cool slightly in the pan and transfer to a rack to cool completely.
Step 4:
Store leftovers in an airtight container at room temperature for up to 3 days or store in the freezer for up to a month.
Step 5:
Step 6:
Variations
Additional Notes
Estimated Nutritional Information:
Serving Size:
1 Muffin
Calories (kCal):
298
Fat (g):
13
Cholesterol (mg):
0
Sugar (g):
27
Protein (g):
4
Fiber (g):
3
Sodium (mg):
4
Potassium (mg):
295
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