banana chocolate muffins

These Dark Chocolate Blueberry Oats Muffins soft and super healthy dark chocolate blueberry oats muffins are bursting with ripe, sweet, juicy blueberries. They're simply delicious!

Dark Chocolate Blueberry Oats Muffins

eggs

– Greek yogurt

– medium-size, ripe bananas, mashed (1 cup)

tbsp date syrup

tsp – Vanilla extract

– quick oats

cinnamon

Baking powder

tsp – Baking soda

– All-Purpose Flour

chocolate

Preheat your oven to 350ºF (176ºC) and prepare a muffin pan by lining the cavities with parchment liners or spraying them with cooking spray. Set aside. Do not worry If you do not have an oven or microwave. (I made them in a big Pan also so I put some salt in a pan and cover it then preheat it for 5 minutes on high flame. Then put the baking tray and bake for 20 minutes on low flame). It will have the same result as an oven.

Take a mixing bowl and crack eggs and then lightly beat them. Whisk in the yogurt, bananas, date syrup, and vanilla extract, mixing until it is smooth.

Now add the oats, cinnamon powder, then put a sieve on the bowl and add All-purpose flour, baking powder, and baking soda. Now shift and if have any big particle then discard. Now mix everything until well combined.

Finally, add the blueberries and dark chocolate chunks, save some to sprinkle on top of muffins. I have added some extra dried blueberries also for flavor and as I love blueberries very much it&#8217;s completely optional. Combine well.

Divide the batter with a spoon or ice cream scooper evenly among the 12 muffin cups, filling almost to the top. and sprinkle them with saved dark chocolate chunks and blueberries.

Bake in the oven or big pan for 21-23 minutes, or until the tops of the muffins begin to turn golden brown and insert a toothpick in the center and if it comes out clean then it&#8217;s ready.

Allow the muffins to cool and then transfer them to a plate.

https://www.youtube.com/watch?v=YZj4KftLy8A

Dark Chocolate Blueberry Oats Muffin | How to Make The Best Blueberry Muffins Ever!

Have them in the am or bring one along to work for an energy-boosting snack.

Spiced Banana-Chocolate Muffins

c. old-fashioned oats

c. white whole wheat flour

c. brown sugar

tbsp. chia seeds

baking powder

baking soda

salt

ginger

banana (from about 3 very ripe medium bananas)

c. low-fat buttermilk

vegetable oil

egg,

bittersweet chocolate (60 to 70% cacao), melted

Preheat oven to 400 degrees F. Line 18 muffin-pan cups with paper liners.

In large bowl, whisk oats, flour, sugar, chia seeds, baking powder, baking soda, salt, cinnamon, and ginger. In medium bowl, stir together bananas, buttermilk, oil, and egg. Fold banana mixture into flour mixture. Divide among 18 cups in muffin pan.

Bake 20 to 25 minutes or until toothpick inserted into centers of muffins comes out clean. Cool on wire rack 10 minutes. Remove muffins from pan; cool completely on wire rack.

These banana chocolate chunk espresso muffins are made with part whole wheat flour, couldn’t be easier to make, and are infused with instant espresso powder and studded with dark chocolate chunks!

Banana Chocolate Chunk Espresso Muffins

(120 g) unbleached all-purpose flour

espresso powder (I recomend Medalgia d’Oro brand)

Diamond Crystal kosher salt

allspice

(90 g; 3 oz) unsalted butter

(150 g) granulated sugar

vanilla extract

(250 g) mashed very ripe banana (roughly 4 bananas)

(80 mL) whole or low-fat milk

(85 g) chopped semisweet chocolate

sugar (for sprinkling)

Preheat the oven to 350°F (176°C). Line a standard muffin pan with liners or grease the pan  lightly. Set aside.

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, espresso powder, salt, baking soda, baking powder, cinnamon, and allspice. Set aside.

Place the softened butter and granulated sugar in a stand mixer, fitted with paddle attachment. Beat the butter at low speed for about 30 seconds. Turn the mixer to medium speed and slowly add the granulated sugar, creaming the butter and sugar until it is light in color, about 3 to 4 minutes. Add one egg at a time, and mix until each egg is incorporated fully. Scrape the bowl to ensure that all of the ingredients are incorporated evenly.

Add the mashed banana and vanilla, and mix over low speed until just blended (the mixture will look slightly broken). Add the flour mixture in three parts, alternating with two additions of milk. Beat at low speed until just combined. Scrape the bottom of the mixing bowl to ensure that all of the ingredients are incorporated. Stir in the chopped bittersweet chocolate.

Using a spoon or batter scoop, divide the batter evenly among the muffin pan–this recipe will make 11 muffins. Bake for 23 to 26 minutes, or until the muffins are springy to touch and a toothpick inserted in the center comes out clean. Place the muffin tin on cooling rack, and allow the muffins to cool in the pan for a few minutes. Remove the muffins from pan, place on a cooling rack, and eat warm or allow to cool to room temperature.

Muffins best served the day of baking, but can be stored in an airtight container or Ziploc bag for an additional 2 to 3 days. Place a paper towel over the surface of the muffins to prevent gumminess on the surface during storage.

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Top 3 banana chocolate muffins recipes from across the web

The most viewed banana chocolate muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed banana chocolate muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine