CHOCOLATE BANANA MUFFINS
These muffins are so moist and full of flavor! I have looked at dozens of recipes and most had too much sugar for my liking. There is absolutely no need for a lot of sugar to make these muffins delicious. Because they have bananas and chocolate chips, I just added 1/2 cup of sugar, which turned out perfect!
Provided by Anonymous
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Combine flour, cocoa, baking powder, baking soda, and salt together in a large bowl.
- Whisk sugar, oil, egg, milk, and vanilla extract together in a separate bowl. Stir into flour mixture until just moistened. Fold in bananas and chocolate chips.
- Divide batter among the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 205.1 calories, Carbohydrate 26.9 g, Cholesterol 14 mg, Fat 10.3 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 218.5 mg, Sugar 11.5 g
BANANA MUFFINS
Provided by Food Network Kitchen
Time 45m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Lightly brush a 12-muffin tin with butter and set aside.
- Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.
- Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.
- Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.
- Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
- Copyright 2003 Television Food Network, G.P. All rights reserved
BANANA CRUNCH MUFFINS
Provided by Ina Garten
Time 45m
Yield 18 large muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
- Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
MOST REQUESTED BANANA CHOCOLATE CHIP MUFFINS
This is a 'most often requested' recipe - friends and family deliberately let bananas get brown so I'll make them! Great for lunch boxes too.
Provided by Sandy Brown
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 50m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray or line with paper liners.
- Beat sugar, butter, flax seed, vanilla, and eggs together in a bowl with an electric mixer until smooth and creamy.
- Sift flour, salt, and baking soda together in a separate bowl. Mix creamed sugar mixture, 1/2 cup at a time, into the flour mixture until fully incorporated and batter is stiff. Beat bananas into batter with an electric mixer on low. Fold chocolate chips and walnuts into batter; spoon into the prepared muffin cups, filling each cup 3/4 full.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 29.5 g, Cholesterol 30.8 mg, Fat 10.5 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 4.2 g, Sodium 236.7 mg, Sugar 14.8 g
CHOCOLATE-HAZELNUT-BANANA MUFFINS
Creamy chocolate-hazelnut spread tops these nutty muffins full of bananas and chocolate chips.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 18
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
- In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until blended. Beat in vanilla.
- In small bowl, stir together bananas and buttermilk. In medium bowl, mix flour, baking soda, baking powder and salt. Add flour mixture to butter mixture alternately with banana mixture, beating on low speed just until blended. Stir in hazelnuts and chocolate chips. Divide batter evenly among muffin cups.
- Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Immediately remove from pans to cooling racks. Cool 10 minutes. Spread slightly less than 1 tablespoon hazelnut spread over top of each muffin. Serve warm.
Nutrition Facts : Calories 310, Carbohydrate 42 g, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 200 mg
BANANA MUFFINS WITH CHOCOLATE HAZELNUT CRUNCHIES
Adapted from 125 Best Vegan Recipes, these are moist and perfectly sweet muffins peppered with Recipe #533215 instead of chocolate chips.
Provided by YummySmellsca
Categories Quick Breads
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 375F and line a muffin tin.
- In a bowl, beat together milk, agave, canola, apple juice and bananas.
- Stir in the flours, baking powder, nutmeg and salt until just combined.
- Fold in the Chocolate Hazelnut Crunchies.
- Bake for 25 - 30 minutes, until they test done.
Nutrition Facts : Calories 115.8, Fat 6.2, SaturatedFat 1.3, Sodium 282.8, Carbohydrate 15, Fiber 1.4, Sugar 3.4, Protein 1.7
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