Dark Chocolate Banana Muffins

by Bethany Vessey, Registered Dietitian on July 9, 2015

Here is it! My recipe for Dark Chocolate Banana Muffins. Need I say more. . .? Oh but I will! I am not only excited that this spur of the moment concoction actually turned out, but I love how simple they were to make!

Be sure to share this one with the whole family as each muffin has 3g of fiber, 4g of protein and also 1.23g of ALA (Omega 3 fat), which is above the daily recommended intake for women over 19. Men over 19 are recommended to get 1.6g/d, pregnant women 1.4g/g and pregnant and breastfeeding 1.3!

Enjoy!

~BDark chocolate muffins

Yeilds 12 Muffins

  • 3 small-med ripe bananas
  • 1 tsp of vanilla extract
  • 1 large egg (egg allergy? Check out The Cooks Thesaurus for great substitutions)
  • 1/3 cup + 1 tbsp 2% milk
  • 1/3 cup sugar
  • 1 tbsp packed brown sugar
  • 2 tbsp unsweetened cocoa powder
  • 1/2 tsp salt
  • 1-1/8 tsp baking soda
  • 1/2 cup + 1/3 cup of both white and whole wheat flour
  • 1/3 cup ground flaxseed (be sure to keep your ground flaxseed in the fridge or freezer)
  • 1/4 cup mini dark chocolate chips

Instructions

  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl, use the back of the fork to mash the banana until only very small lumps remain. Add the vanilla and the egg and use the fork to whisk the mixture together until completely combined. Add milk and stir until combined. Add sugars and stir again.
  3. Using a spatula, stir in the cocoa powder, scrapping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated. Stir in the salt, baking soda and flax, then gently fold in the flour, until just combined. Don’t over mix.
  4. Divide batter among 12 paper-lined muffin cups, about 3/4 full. Sprinkle with chocolate chips. Bake for 15-17 minutes, until the top of the muffins look set and a cake tester (tooth pick) inserted into the center of the muffins comes out clean. Remove from oven and let cool in tin for at least 5 minutes until moving to a cooling rack. Serve warm or at room temp!

Nutrition Breakdown: Each Muffin contains; 159kcal, 4g protein, 3.5g fat, 30g carbs, 12g sugar, 3g fiber.

 

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