Whole Wheat Banana Muffins with Cranberries & Chocolate
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 274.8
- Total Fat: 12.9 g
- Cholesterol: 31.8 mg
- Sodium: 260.6 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 6.0 g
- Protein: 7.3 g
View full nutritional breakdown of Whole Wheat Banana Muffins with Cranberries & Chocolate calories by ingredient
Introduction
A spiced and chocolate make-over for my Whole Wheat Blueberry Banana Muffins: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2046033 A spiced and chocolate make-over for my Whole Wheat Blueberry Banana Muffins: http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=2046033
Number of Servings: 6
Ingredients
-
1 ripe medium banana
1 cups whole-wheat flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/4 cup brown sugar (OR 2tbsp. sugar+1tbsp. honey)
1/2 cups low-fat kefir (OR buttermilk)
1 large egg
2 tablespoons walnut oil (OR canola, OR olive oil)
1/2 teaspoon vanilla extract
1 cup cranberries, fresh or frozen
1/4 cup chocolate chips (OR 50-60g of coarsely chopped dark chocolate)
Directions
1.Preheat the oven to 350 degrees.
2.Peel the banana and mash in a bowl, using a fork.
3.Mix the flour, baking powder, baking soda, salt, spices and sugar together in a large mixing bowl. Make a well in the center and add buttermilk, egg, oil, vanilla extract and mashed banana. Fold the ingredients together until just incorporated. Gently stir in cranberries and chocolate.
4. Spoon the batter into 6 paper-lined muffin tins. Bake for 30-35 minutes until golden brown on top; a toothpick inserted into the center of the muffin should emerge clean.
5.Cool in the pan for a couple of minutes, then transfer to a rack to cool completely.
Serving Size: Makes 6 muffins.
2.Peel the banana and mash in a bowl, using a fork.
3.Mix the flour, baking powder, baking soda, salt, spices and sugar together in a large mixing bowl. Make a well in the center and add buttermilk, egg, oil, vanilla extract and mashed banana. Fold the ingredients together until just incorporated. Gently stir in cranberries and chocolate.
4. Spoon the batter into 6 paper-lined muffin tins. Bake for 30-35 minutes until golden brown on top; a toothpick inserted into the center of the muffin should emerge clean.
5.Cool in the pan for a couple of minutes, then transfer to a rack to cool completely.
Serving Size: Makes 6 muffins.