Egg-Free Chocolate Banana Muffins or Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
THE DRY LIST:1 cup Whole Wheat Flour1/2 cup AP Flour1/2 cup Splenda Granulated1/3 cup unsweetened natural cocoa powder1 tsp. baking soda (NOT baking powder, baking SODA)1/4 tsp saltTHE 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 buttermilk1/3 cup canola oil2 tsp vanilla
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.
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.
Nutritional Info Amount Per Serving
- Calories: 131.9
- Total Fat: 6.8 g
- Cholesterol: 0.8 mg
- Sodium: 70.7 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 2.5 g
- Protein: 3.2 g
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