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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 132.3
  • Total Fat: 6.8 g
  • Cholesterol: 0.8 mg
  • Sodium: 70.6 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.1 g

View full nutritional breakdown of Egg Free Chocolate Banana Muffins/Bread calories by ingredient
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Egg Free Chocolate Banana Muffins/Bread

Submitted by: BTVMADS
Egg Free Chocolate Banana Muffins/Bread

Introduction

This will look like a cupcake, but it's healthy enough to be part of breakfast! This recipe originally came from an issue of Vegetarian Times, but I've replaced the sugar with Splenda to cut almost 40 calories per serving! This will look like a cupcake, but it's healthy enough to be part of breakfast! This recipe originally came from an issue of Vegetarian Times, but I've replaced the sugar with Splenda to cut almost 40 calories per serving!
Number of Servings: 12

Ingredients

    THE DRY LIST:

    1 cup Whole Wheat Flour
    1/2 cup AP Flour
    1/2 cup Splenda Granulated
    1/3 cup unsweetened natural cocoa powder
    1 tsp. baking soda (NOT baking powder, baking SODA)
    1/4 tsp salt

    THE WET LIST:

    3/4 cup mashed banana (overripe is good, or you can freeze them for a night and thaw them before baking)
    1 cup low fat buttermilk
    1/3 cup canola oil
    2 tsp vanilla

Directions

Preheat over to 350* F. Spray muffin tins or a large loaf pan with cooking spray.

Mix all of the dry ingredients together in a large bowl.

Whisk together the milk and banana in another bowl, then add the other wet ingredients to the banana mixture.

Pour the wet ingredients on top of the dry and stir for a count of ten. It will be a little lumpy, and that's a good thing!!

Pour the batter into the pan/tins. If making muffins, bake for 18-22 minutes. If making a loaf, bake for 55-60 minutes.

Makes one 9x5 loaf or 12 muffins. Nutrition info is per muffin.

Number of Servings: 12

Recipe submitted by SparkPeople user BTVMADS.






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Member Ratings For This Recipe

  • So good! I used regular sugar (since I don't use splenda) but only added 1/4 cup instead of 1/2 cup.This is a great base recipe to work with and you can change the flavor by adding mini chocolate chips or nuts or cayenne for some heat or cinnamon or espresso powder to bump up the chocolate flavor... - 9/23/13

    Reply from BTVMADS (9/23/13)
    Oooh, I love the idea of adding espresso or cayenne! Thanks for the tip :)


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  • Very moist and delicious!! I used light sour cream instead of buttermilk b/c I didn't have buttermilk. Everyone loved them, even the picky ones who don't like anything "whole wheat"! (I also used 3 bananas b/c that's how many overripe ones I had.) - 9/30/12

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