Egg-Free Chocolate Banana Muffins or Bread
Introduction
This will look like a cupcake, but it's healthy enough to be part of breakfast!
Ingredients
THE DRY LIST:
1 cup Whole Wheat Flour
1/2 cup AP Flour
1/2 cup Splenda Granulated
1/3 cup unsweetened natural cocoa powder
1 tsp. baking soda (NOT baking powder, baking SODA)
1/4 tsp salt
THE WET LIST:
3/4 cup mashed banana (overripe is good, or you can freeze them for a night and thaw them before baking)
1 cup low fat buttermilk
1/3 cup canola oil
2 tsp vanilla
1 cup Whole Wheat Flour
1/2 cup AP Flour
1/2 cup Splenda Granulated
1/3 cup unsweetened natural cocoa powder
1 tsp. baking soda (NOT baking powder, baking SODA)
1/4 tsp salt
THE WET LIST:
3/4 cup mashed banana (overripe is good, or you can freeze them for a night and thaw them before baking)
1 cup low fat buttermilk
1/3 cup canola oil
2 tsp vanilla
Directions
Preheat over to 350* F. Spray muffin tins or a large loaf pan with cooking spray.
Mix all of the dry ingredients together in a large bowl.
Whisk together the milk and banana in another bowl, then add the other wet ingredients to the banana mixture.
Pour the wet ingredients on top of the dry and stir for a count of ten. It will be a little lumpy, and that's a good thing!!
Pour the batter into the pan/tins. If making muffins, bake for 18-22 minutes. If making a loaf, bake for 55-60 minutes.
Makes one 9x5 loaf or 12 muffins. Nutrition info is per muffin.
Mix all of the dry ingredients together in a large bowl.
Whisk together the milk and banana in another bowl, then add the other wet ingredients to the banana mixture.
Pour the wet ingredients on top of the dry and stir for a count of ten. It will be a little lumpy, and that's a good thing!!
Pour the batter into the pan/tins. If making muffins, bake for 18-22 minutes. If making a loaf, bake for 55-60 minutes.
Makes one 9x5 loaf or 12 muffins. Nutrition info is per muffin.
Number of Servings: 12
