Here's how Double Chocolate Banana Muffins (or Bread) can help you in weight reduction
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Before you jump to Double Chocolate Banana Muffins (or Bread) recipe, you may want to read this short interesting healthy tips about Many Of You May Not Understand This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got insight from reading it, now let’s go back to double chocolate banana muffins (or bread) recipe. You can have double chocolate banana muffins (or bread) using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Double Chocolate Banana Muffins (or Bread):
- Prepare 1/2 cup all purpose flour
- Prepare 1/2 cup whole wheat flour
- You need 3/4 cup unsweetened cocoa powder
- You need 1 tsp. baking soda
- Take 1/8 tsp. salt
- Take 3 medium spotty bananas (or 2 large)
- Take 1/2 cup - 3/4 cup brown sugar
- Take 2 large eggs, at room temperature
- Provide 1/2 cup milk, at room temperature
- Prepare 2 tsp. vanilla extract
- Use 1/4 cup unsalted butter, melted and slightly cooled
- Prepare 1/2 cup dark chocolate chips
Instructions to make Double Chocolate Banana Muffins (or Bread):
- Preheat the oven to 350°F. Grease a standard size muffin tin pan or line with parchment liners and set it aside.
- In a large bowl, whisk together both of the flours, the cocoa powder, the baking soda and the salt until well combined and set it aside.
- In a seperate large bowl, mash the bananas. Then whisk in the eggs, sugar (if your bananas are super brown and spotty, you can use only 1/2 cup. If they're still pretty yellow, use 3/4 cup), milk, vanilla and melted butter until combined. Add the dry ingredients to the wet and stir until just combined. Then fold in the dark chocolate chips.
- Scoop the muffin batter into the prepared pan, filling all the way to the top. Bake for 17-20 minutes, until a toothpick inserted into the center comes out mostly clean. Let them cool in the pan for 10 or so minutes, then transfer them to a wire rack to cool completely.
- For bread, pour the batter into a greased 9"x5" loaf pan, lined with a sheet of parchment paper hanging over each side. Bake for 45-50 minutes, until a toothpick comes out mostly clean. Let cool in the pan for 10 or so minutes, then lift it out of the pan and transfer to a wire rack to cool completely.
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