Egg-Free Chocolate Banana Muffins or Bread

Egg-Free Chocolate Banana Muffins or Bread

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Egg-Free Chocolate Banana Muffins or Bread calories by ingredient
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Introduction

This will look like a cupcake, but it's healthy enough to be part of breakfast! This will look like a cupcake, but it's healthy enough to be part of breakfast!
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

Tips

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!


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.

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