Bite Size Choco Banana Chip Muffins

Mangoaddict

Ingredients:

Kids of all ages will love these moist muffins that are tailor-made for happy munching. Serve with a cold glass of Milk for a terrific breakfast or snack.

1 cup (250 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) each, baking soda and salt
2/3 cup (150 mL) granulated sugar
1/4 cup (50 mL) unsweetened cocoa powder
1 egg
1 cup (250 mL) Milk
1 cup (250 mL) mashed ripe bananas (about 2)
1/4 cup (50 mL) butter, melted
1/2 cup (125 mL) miniature semisweet chocolate chips


Preparation:
Preheat oven to 375°F (190°C). Butter nonstick miniature muffin pans or line with paper liners.
In a large bowl, combine all-purpose and whole wheat flours, baking powder, baking soda and salt. In another bowl, whisk together sugar and cocoa; whisk in egg, Milk, bananas and melted butter. Pour over dry ingredients and sprinkle with chocolate chips; stir just until moistened.
Spoon into prepared muffin pans, mounding as necessary to fill 24 deep cups or 36 shallow cups. Bake, in batches as necessary, for 15 to 18 min or until tops are firm to the touch. Let cool in pan for 5 min. Transfer to rack to cool completely.

Tips:
Be sure to use very ripe bananas with brown spots for the best flavour and texture. Wrap cooled muffins in plastic wrap and freeze in a resealable bag or airtight container for up to 1 month.

For the Adventurous: Replace chocolate chips with 1/2 cup (125 mL) dried blueberries or chopped dried cherries.
Nutritional information:
Per serving
Energy : 74 Calories
Protein : 2 g
Carbohydrates : 12 g
Fat : 2 g
Fibre : 1 g
Sodium : 54 mg

Top 5 nutrients of this recipe.
Nutrient % DV*
Calcium : 2 % / 19 mg
Magnesium: 6 %
Iron : 4 %
Folate : 3 %
Niacin : 3 %

Mangoaddict

Ingredients:

Kids of all ages will love these moist muffins that are tailor-made for happy munching. Serve with a cold glass of Milk for a terrific breakfast or snack.

1 cup (250 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) each, baking soda and salt
2/3 cup (150 mL) granulated sugar
1/4 cup (50 mL) unsweetened cocoa powder
1 egg
1 cup (250 mL) Milk
1 cup (250 mL) mashed ripe bananas (about 2)
1/4 cup (50 mL) butter, melted
1/2 cup (125 mL) miniature semisweet chocolate chips


Preparation:
Preheat oven to 375°F (190°C). Butter nonstick miniature muffin pans or line with paper liners.
In a large bowl, combine all-purpose and whole wheat flours, baking powder, baking soda and salt. In another bowl, whisk together sugar and cocoa; whisk in egg, Milk, bananas and melted butter. Pour over dry ingredients and sprinkle with chocolate chips; stir just until moistened.
Spoon into prepared muffin pans, mounding as necessary to fill 24 deep cups or 36 shallow cups. Bake, in batches as necessary, for 15 to 18 min or until tops are firm to the touch. Let cool in pan for 5 min. Transfer to rack to cool completely.

Tips:
Be sure to use very ripe bananas with brown spots for the best flavour and texture. Wrap cooled muffins in plastic wrap and freeze in a resealable bag or airtight container for up to 1 month.

For the Adventurous: Replace chocolate chips with 1/2 cup (125 mL) dried blueberries or chopped dried cherries.
Nutritional information:
Per serving
Energy : 74 Calories
Protein : 2 g
Carbohydrates : 12 g
Fat : 2 g
Fibre : 1 g
Sodium : 54 mg

Top 5 nutrients of this recipe.
Nutrient % DV*
Calcium : 2 % / 19 mg
Magnesium: 6 %
Iron : 4 %
Folate : 3 %
Niacin : 3 %

JasiBella

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