Chocolate Banana Strawberry muffins

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 110.1

Total Fat: 1.3 g
Cholesterol: 31.0 mg
Sodium: 52.2 mg
Total Carbs: 23.2 g
Dietary Fiber: 3.0 g
Protein: 3.4 g

View full nutritional breakdown of Chocolate Banana Strawberry muffins calories by ingredient

Introduction

I have finally perfected my banana muffins! These are delicious and moist with just a hint of chocolate flavor. The instant espresso powder in this may seem like a strange addition, but it is there to heighten the chocolate flavor and doesn't impart any coffee taste. The strawberries give little bursts of sweetness and leaving some chunks in the bananas brings out the banana flavor. Make sure to use previously frozen bananas OR very ripe ones-- you will have to put a LOT more sugar in to counteract a green or yellow banana in this recipe, which only calls for a quarter cup. I have finally perfected my banana muffins! These are delicious and moist with just a hint of chocolate flavor. The instant espresso powder in this may seem like a strange addition, but it is there to heighten the chocolate flavor and doesn't impart any coffee taste. The strawberries give little bursts of sweetness and leaving some chunks in the bananas brings out the banana flavor. Make sure to use previously frozen bananas OR very ripe ones-- you will have to put a LOT more sugar in to counteract a green or yellow banana in this recipe, which only calls for a quarter cup.

Minutes to Prepare: 15

Minutes to Cook: 25

Number of Servings: 12

Ingredients

1 Cup Whole Wheat Flour

1/4 Cup Wheat bran

1/4 Cup PREVIOUSLY COOKED Steel Cut Oats

1 Tsp Baking Powder

4 previously frozen or very ripe (as in brown, spotty, and stinking up the kitchen) Bananas, chopped in rounds.

1/4 cup Milk (I used 1%, but any will work)

1/4 cup white Sugar

1/4 tsp salt

1/4 tsp espresso powder

4 Large Eggs

1 TBS cocoa powder

1 tsp Vanilla Extract,

3 fresh Strawberries, diced in 1/2'' chunks

Directions

Get all of your ingredients in place and preheat your oven to 350 F. In a medium bowl, mix together your flour, wheat bran, baking powder, cocoa powder and salt. In your mixer bowl or a larger bowl, beat together your eggs, sugar, vanilla, and espresso powder for one minute. Add your pre-cooked oats and your banana and mix until the banana is almost completely pulverized, but you still have some chunks, about another minute or two. Add the milk. Add the flour mixture to the wet ingredients and mix until just combined and all the flour is hydrated. Add the strawberry pieces, mix until evenly distributed, scrape down the sides of the bowl and let sit for 5 minutes. During this time, when the baking powder is getting its reaction on, grease or line your muffin tin. Scoop your mix into the tins, leaving about a half to a quarter inch of space on top for the muffins to rise.

Bake for 20-30 minutes or until the muffins are set on top. This makes 12 tasty little treats that taste even better the next day! Store leftovers in the refrigerator and enjoy with a nice cup of tea.

Number of Servings: 12

Recipe submitted by SparkPeople user VALLOUGH.