* Exported from MasterCook *
Muffins, Egg-Free Double Chocolate Banana
Recipe By :Danielle Siero
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Chocolate/Cocoa
Fruit Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups all-purpose flour
2/3 cup sugar
1/2 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/3 cups mashed ripe bananas -- about 2 to 3 medium
1/2 cup plain yogurt
1/3 cup canola oil
1 1/2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips
Baking cocoa -- optional
I am always looking to use up the brown bananas on my counter. My
usual go-to was banana nut bread, but when my youngest developed an
egg allergy I had to come up with something different. Since bananas
and chocolate are so good together I decided to make these muffins.
You would never be able to tell they are egg-free.
Prep: 20 min.
Bake: 15 min.
Preheat oven to 350F. In a large bowl, whisk the first five
ingredients. In another bowl, whisk the bananas, yogurt, oil and
vanilla until blended. Add to flour mixture; stir just until
moistened. Fold in chocolate chips.
Fill 12 greased or foil-lined muffin cups three-fourths full. Bake
until a toothpick inserted in center comes out clean, 15 to 20
minutes. Cool 5 minutes before removing from pan to a wire rack. If
desired, dust with baking cocoa. Serve warm.
Cal 246, Fat 10, Carb 38g, Sod 99mg, Fiber 2g, Pro 3g
Review: The combination of yogurt and bananas made these very moist
and the bananas and chocolate were the perfect combination.
Source:
"Originally published as Egg Free Double Chocolate Banana Muffins
in Taste of Home February/March 2019"
S(Internet address):
https://www.tasteofhome.com/recipes/egg-free-double-chocolate-banana-muffins/
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Per Serving (excluding unknown items): 244 Calories; 10g Fat (35.7%
calories from fat); 3g Protein; 38g Carbohydrate; 3g Dietary Fiber;
1mg Cholesterol; 100mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
NOTES : 2019 - 0516