Dark Chocolate Banana Muffins
Try this Dark Chocolate Banana Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 18
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 cup whole wheat flour
- 1/2 cup cocoa powder (i like hershey's special dark)
- 1/2 cup prunes or dates (or 1/3 cup date syrup or prune sy
- 1.5 cups mashed very ripe bananas (about 2 medium bananas)
- 1/4 - 1/2 cup dark chocolate chips (i recommend guittard)
- Carbohydrate 6.07871157319224 g
- Cholesterol 28.0212962955599 mg
- Fat 10.5551298146528 g
- Fiber 0.890278688783999 g
- Protein 1.77741212902026 g
- Saturated Fat 6.62438777767689 g
- Serving Size 1 1 -20 (42g)
- Sodium 96.8286296102993 mg
- Sugar 5.18843288440824 g
- Trans Fat 0.762991740732455 g
- Calories 123 calories
In a large bowl, mix together the dry ingredients - flour, cocoa powder, baking powder, baking soda, salt, and cinnamon - and set aside.Blend the dates or prunes using a blender or food processor. Add the bananas, eggs, and vanilla and blend just until incorporated. Be sure to scrape the sides to get all the prune/date puree also.Mix the wet ingredients with the dry ingredients and stir well, then add in the chocolate chips.Divide into muffin cups (I use silicone muffin liners), and bake on 325 for about 18 minutes. Test with a toothpick and remove from oven if toothpick comes out clean.
