Banana Chocolate Chip Muffins Recipes

Banana Chocolate Chip Muffins Recipes – This chocolate banana muffin recipe solves two cooking problems for me: how to use up my endless supply of bananas and what to feed my daughter for breakfast on her way out the door to school. The muffins are golden, fruity and perfectly banana-y – and the addition of sour cream will keep them moist for days. If you don’t have sour cream in the fridge or you want to make the muffins a little lighter, feel free to substitute low-fat Greek yogurt.

Using a hand mixer (or stand mixer), beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula.

Banana Chocolate Chip Muffins Recipes

Banana Chocolate Chip Muffins Recipes

Set aside 3 tablespoons of chocolate (you will sprinkle them on the spoons) and make the rest in the ice cream.

Mini Banana Chocolate Chip Muffins » Hummingbird High

Spoon the batter into the prepared muffin tin (the cups will be very full) and sprinkle evenly with the reserved chocolate chips.

Add the bread until the tops are golden and bubbly, 23 to 25 minutes. Let the muffins cool in the pan for about 10 minutes.

Then slide it on a wire rack and let it rest for at least 10 minutes before serving. Muffins are best fresh from the oven, but will keep in a single layer in a sealed container or resealable plastic bag for up to 4 days (line the top and bottom of the container or bag with paper towels to store the muffins to be soggy). towel).

I want to know how it was! Please allow me to leave a review below. Or take a photo and share it on Instagram; be sure to @ tag me.

Banana Oatmeal Chocolate Chip Muffins Recipe

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by nutritionists or the Food and Drug Administration. Nutritional information is provided on a voluntary basis and should not be construed as a guarantee. The data was calculated using an online nutrition calculator, Although I have done my best to provide accurate nutritional information, these numbers should only be considered estimates. Different factors, such as the types of products or brands purchased, natural variations in fresh products, and the way the ingredients are processed change the effective nutritional information in each recipe. Also, different online calculators provide different results based on their sources of food facts and algorithms. To get the most accurate nutritional information in a given recipe, you should calculate the nutritional information using the actual ingredients used in your recipe, using your favorite nutrition calculator. These Chocolate Banana Muffins are the healthiest! Made without refined oil or sugar, they will be an easy nutritious snack during the day or as a quick breakfast. Also, you can make them vegan too!

If you have overripe bananas at home and you don’t know what to do with them, don’t throw them away! You can use it to bake these Banana Chocolate Chip Muffins or a Banana Bread in a Cup!

They are a complete nutritious snack, made without refined oil or sugar. Also, you can make them vegan!

Banana Chocolate Chip Muffins Recipes

I like to eat it for breakfast with a cup of coffee. I cook twice a month and like to eat in hand, like my Healthy Breakfast Cookies, Healthy Chocolate Chip Cookies, Banana Banana Bread, or Gingerbread Cookies.

Kamut Flour Banana Chocolate Chip Muffins

Has it happened to you, when you make cookies and they come out thick and hard? Well, that won’t happen with this recipe!

I have made this recipe several times and found the perfect ratio of fat, liquid and dry ingredients to keep these dogs tender and moist.

To start, we need to mix all the dry ingredients (all-purpose flour, baking soda, baking powder, salt and cinnamon) in a bowl and set aside.

In a large bowl, mash the ripe bananas well. With a fork, beat until combined

Banana Chocolate Chip Muffins [one Bowl!]

Add the rest of the ingredients (melted coconut oil, maple syrup, eggs, vanilla extract and milk) and beat well.

Using a large (3 spoon) ice cream scoop, scoop into muffin molds (covered with muffin liners or just greased). You should have exactly 12 muffins.

Bake at 350°F for about 20-25 minutes or until a toothpick inserted in the center comes out clean.

Banana Chocolate Chip Muffins Recipes

Remove from the oven and let rest in a muffin pan for 5 minutes, then transfer to a rack.

Chocolate Chip Banana Oat Muffins

If you want to make these vegan muffins, you can make a FLAX egg instead of using a regular egg.

I like to store the muffins in an airtight container. At room temperature, it will last for several days. Even if refrigerated, they will be good for a week.

If you want to freeze the muffins, you can wrap them in plastic wrap, then put them in a zip-lock bag or an airtight container. They will stay fresh for up to 2 months.

Did you make this recipe?!? I’d love to know how it went! Leave a comment and rating below 👇 thanks!

Banana Chocolate Chip Muffins (fast & Easy)

Serves: 1 muffin Calories: 256 kcal Carbohydrates: 38 g Protein: 3 g Fat: 10 g Saturated fat: 8 g | Cholesterol: 16 mg Sodium: 242 mg | Potassium: 163 mg Fiber: 2 g Sugar: 21 g Vitamin A: 78 IU | Vitamin C: 3 mg Calcium: 63 mg | Iron: 1 mg

Have you made this recipe? I want to know how it was! Please allow me to leave a review below. Or take a photo and share it on Instagram; really @ tagmi. These amazing Chocolate Muffs are loaded with bananas, sweetened with brown sugar, and filled with lots of chocolate chips!

Are you ready to sink your teeth into the sweet and soft Banana Muffs loaded with delicious chocolate chips? Are these muffins basically a dessert served as a breakfast food? Yes. You’re welcome. 😉

Banana Chocolate Chip Muffins Recipes

I used my highest quality banana bread for this recipe (have you tried that recipe yet?). So, after a few adjustments we now have banana chocolate chips!

Banana And Chocolate Muffins Store, 60% Off

Storage: Refrigerate leftovers, covered, for up to 2 days, chill before serving. The rest can be frozen for up to 2 months. Note: The top of the brown sugar will stretch over time from the moisture in the bananas.

Storage: Refrigerate leftovers, covered, for up to 2 days, chill before serving. The rest can be frozen for up to 2 months. Note: The top of the brown sugar will stretch over time from the moisture in the bananas.

Calories: 187 kcal Carbohydrates: 26 g Protein: 2 g Fat: 9 g Saturated fat: 5 g | Cholesterol: 42 mg Sodium: 93 mg | Potassium: 99 mg | Fiber: 1 g Sugar: 21 g Vitamin A: 258 IU | Vitamin C: 2 mg Calcium: 28 mg | Iron: 1 mg

Nutritional information is an estimate based on third-party calculations and may vary based on products used and serving sizes. Chocolate Banana Muffins loaded with healthier ingredients in every serving. The dough includes whole wheat flour, yogurt, chopped walnuts, whole bananas and dark chocolate chips. Any soft muffin is a great breakfast treat to start your day.

Recipe: Banana Chocolate Chip Crumb Muffins

Banana Chocolate Chip Cookies are easy to make and can be whipped up in minutes for a cool breakfast. I always collect bananas on paper, but not all of them are edible at their peak, can you relate?

Don’t let these super-brown bananas go to waste, turn them into these delicious muffins. I made a few healthier ingredient changes to add whole grains and protein. You won’t believe how moist and fragrant they are. If you want a breakfast solution or a quick meal, let’s get started, it’s cooking time!

There are a few replacements that can be perfect in a muffin tin to add more nutrition to each bite.

Banana Chocolate Chip Muffins Recipes

Using whole wheat flour instead of all purpose provides whole grains and fiber in each serving. I used white wheat flour to give the banana chocolate muffins a sweeter, sweeter taste and a lighter color. In terms of appearance and texture, the changes are barely noticeable.

Skinny Banana Chocolate Chip Muffins

A medium banana provides about 1.3 grams of protein, and this recipe contains four! A 1/2 cup of plain Greek yogurt, which contains 15 grams of protein, is a great way to add extra to any muffin. If you’ve ever used sour cream to moisten a cake, sour yogurt does just that, as the acid helps soften the wheat proteins. Double bonus!

Walnuts provide an excellent source of essential omega-3 fatty acids from alpha-linolenic acid for anti-inflammatory benefits. They are also good sources of B vitamins, molybdenum, copper, manganese and antioxidants. I add nuts to my recipes whenever I can, like my coconut banana bread.

The biggest complaint is the whole kitchen

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