Banana Chocolate Chunk Muffins (Bran&WholeWheat, but still moist and SWEET!)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 175.6
- Total Fat: 7.6 g
- Cholesterol: 17.0 mg
- Sodium: 102.2 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 2.8 g
- Protein: 2.5 g
View full nutritional breakdown of Banana Chocolate Chunk Muffins (Bran&WholeWheat, but still moist and SWEET!) calories by ingredient
Introduction
A smart alternative to packaged muffins, and even better tasting! A yummy sweet treat that won't leave you feeling too guilty. A smart alternative to packaged muffins, and even better tasting! A yummy sweet treat that won't leave you feeling too guilty.Number of Servings: 12
Ingredients
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1 cup whole wheat flour
1/2 cup wheat bran
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup of chopped dark chocolate bar. I used President's Choice honey nuggat bar (comparable to a dark chocolate Toblerone).
1 large egg
1 tsp vanilla extract
2 mashed bananas
1/3 cup olive oil
3/4 cup packed brown sugar (light brown sugar is preferred).
Directions
Preheat oven to 350 degrees.
Dry ingredients:
Sift together in a large bowl: flour, wheat bran,
baking powder, baking soda, salt, ground cinnamon, and nutmeg (leave out brown sugar).
After sifted, add in dark chocolate chunks. Make chocolate chunks as small or large as you like!
Wet ingredients:
In a large bowl, combine: egg, vanilla extract, mashed bananas, and olive oil. After well combined, add in packed brown sugar. Mix until you have a relatively smooth consistency, but not enough to eliminate all those yummy banana chunks!
Fold dry ingredients into wet ingredients. Do not over-stir. The batter should be mixed, not overly so that it becomes smooth, and leaving some texture. Otherwise, the muffins will be too dense after baking. With any muffins, it's never good to overstir, or they will not rise as much as they are meant to.
Divide evenly among a 12-muffin tin. If you do not have waxed muffin cups, be sure to grease the pan with cooking spray.
Once oven is heated, bake for 12-16 minutes, until a toothpick comes out clean. (Melted chocolate doesn't count... haha.)
Let cool, and enjoy! Makes 12 muffins!
Chocolate can be replaced with crushed walnuts for another version of this treat!
Number of Servings: 12
Recipe submitted by SparkPeople user SARAH_JONES.
Dry ingredients:
Sift together in a large bowl: flour, wheat bran,
baking powder, baking soda, salt, ground cinnamon, and nutmeg (leave out brown sugar).
After sifted, add in dark chocolate chunks. Make chocolate chunks as small or large as you like!
Wet ingredients:
In a large bowl, combine: egg, vanilla extract, mashed bananas, and olive oil. After well combined, add in packed brown sugar. Mix until you have a relatively smooth consistency, but not enough to eliminate all those yummy banana chunks!
Fold dry ingredients into wet ingredients. Do not over-stir. The batter should be mixed, not overly so that it becomes smooth, and leaving some texture. Otherwise, the muffins will be too dense after baking. With any muffins, it's never good to overstir, or they will not rise as much as they are meant to.
Divide evenly among a 12-muffin tin. If you do not have waxed muffin cups, be sure to grease the pan with cooking spray.
Once oven is heated, bake for 12-16 minutes, until a toothpick comes out clean. (Melted chocolate doesn't count... haha.)
Let cool, and enjoy! Makes 12 muffins!
Chocolate can be replaced with crushed walnuts for another version of this treat!
Number of Servings: 12
Recipe submitted by SparkPeople user SARAH_JONES.
Member Ratings For This Recipe
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BSYMOM4
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SNETHEPD