Whole Wheat Chocolate Banana Muffins
Try this Whole Wheat Chocolate Banana Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 2 large eggs
- 1 tsp vanilla
- 1/2 tsp salt
- 1 tsp baking soda
- 1/4 cup cocoa powder
- 1/2 tsp ground cinnamon
- 1/3 up honey
- 1 1/2 cups whole wheat flour (i prefer white whole wheat)
- 1/4 cup ground flaxseed (or sub almond meal or wheat germ)
- 1/3 up organic unrefined sugar (also called sucanat)
- 1 cup smashed ripe bananas
- 1/2 cup pureed pumpkin or pureed sweet potato
- 1/3 up plain yogurt
- 5 tablespoons coconut oil melted (or butter)
- Carbohydrate 8.00971646668107 g
- Cholesterol 111.170833333333 mg
- Fat 23.0378855566179 g
- Fiber 0.40014111484668 g
- Protein 2.87860300177139 g
- Saturated Fat 15.3553507728535 g
- Serving Size 1 1 Serving (51g)
- Sodium 178.906489022739 mg
- Sugar 7.60957535183439 g
- Trans Fat 1.70401590560442 g
- Calories 246 calories
Preheat oven to 350°.In a large bowl, whisk together the first 7 ingredients (flour through ground cinnamon).In another medium-sized bowl, whisk together the next 7 ingredients (bananas through melted coconut oil) until combined.Add wet mixture to dry ingredients; stir or whisk just until mixed. Do not over mix.Pour batter into greased muffin tins.Bake at 350° for about 15 minutes until a wooden pick comes out clean.Remove from oven and cool muffins on wire rack.
