Confession # 143: I have a banana-baking impulse…Healthy Banana Coconut Chocolate Chunk Muffins

Need a gluten free morn meal? Confession # 143: I have a banana-baking impulse…Healthy Banana Coconut Chocolate Chunk Muffins could be an awesome recipe to try. For 79 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 6g of protein, 21g of fat, and a total of 341 calories. This recipe serves 12. This recipe is liked by 155 foodies and cooks. From preparation to the plate, this recipe takes about 20 minutes. Head to the store and pick up unsweetened coconut flakes, salt, banana, and a few other things to make it today. It is brought to you by Bright Eyed Baker. Taking all factors into account, this recipe earns a spoonacular score of 46%, which is solid. Try Colombian Chocolate Chunk and Banana Muffins, Banana + Chocolate Chunk Streusel Mini Muffins, and Crunchy Peanut Butter, Banana, And Chocolate Chunk Muffins for similar recipes.

Servings: 12

Cooking duration: 20 minutes

 

Ingredients:

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

2 cups (17 ounces) roasted banana purée***

6 ounces coarsely chopped bittersweet chocolate, plus extra for sprinkling on muffin tops*****

3/4 teaspoon cinnamon

2 ounces (1/4 cup) coconut oil, melted

1 whole egg plus 1 egg white

6 3/8 ounces (2 cups) oat flour*

4 ounces (1/2 cup) greek yogurt (plain, vanilla, or coconut) (or sub regular canned coconut milk for a dairy-free version)****

1/2 teaspoon salt

6 ounces (2 cups) small unsweetened coconut flakes**

2 teaspoons vanilla extract

Equipment:

muffin tray

whisk

bowl

oven

muffin liners

toothpicks

wire rack

Cooking instruction summary:

Preheat oven to 375ºF. Grease a standard 12-cup muffin tin with nonstick spray. In a large bowl, whisk together the oat flour, coconut flakes, baking powder, baking soda, cinnamon, and salt.In a separate bowl beat the eggs until foamy. Slowly stream in melted coconut oil, while whisking, until smoothly combined. Add banana purée, yogurt, and vanilla and mix in until smooth. Add the dry ingredients to the wet and fold together until partially combined. Add the chopped chocolate and continue to fold batter just until everything is evenly incorporated. Scoop batter into prepared muffin cups, dividing evenly between each. Press a few pieces of extra chopped chocolate into the top of each muffin. Bake muffins at 375ºF for 5 minutes, and then reduce heat to 350ºF and bake for an additional 13-18 minutes, until a toothpick inserted into the center of one of the muffins comes out free of batter. Cool for about 10 minutes, and then transfer to a wire rack to cool completely. Muffins should be kept in an airtight container and are best stored at room temperature. For longer shelf life (more than about 4-5 days), they should be refrigerated and brought back to room temperature before eating.

 

Step by step:


1. Preheat oven to 375ºF. Grease a standard 12-cup muffin tin with nonstick spray. In a large bowl, whisk together the oat flour, coconut flakes, baking powder, baking soda, cinnamon, and salt.In a separate bowl beat the eggs until foamy. Slowly stream in melted coconut oil, while whisking, until smoothly combined.

2. Add banana purée, yogurt, and vanilla and mix in until smooth.

3. Add the dry ingredients to the wet and fold together until partially combined.

4. Add the chopped chocolate and continue to fold batter just until everything is evenly incorporated. Scoop batter into prepared muffin cups, dividing evenly between each. Press a few pieces of extra chopped chocolate into the top of each muffin.

5. Bake muffins at 375ºF for 5 minutes, and then reduce heat to 350ºF and bake for an additional 13-18 minutes, until a toothpick inserted into the center of one of the muffins comes out free of batter. Cool for about 10 minutes, and then transfer to a wire rack to cool completely. Muffins should be kept in an airtight container and are best stored at room temperature. For longer shelf life (more than about 4-5 days), they should be refrigerated and brought back to room temperature before eating.


Nutrition Information:

Quickview
340k Calories
6g Protein
21g Total Fat
33g Carbs
5% Health Score
Limit These
Calories
340k
17%

Fat
21g
32%

  Saturated Fat
15g
97%

Carbohydrates
33g
11%

  Sugar
11g
13%

Cholesterol
1mg
0%

Sodium
138mg
6%

Alcohol
0.23g
1%

Caffeine
12mg
4%

Get Enough Of These
Protein
6g
13%

Manganese
1mg
76%

Fiber
5g
23%

Phosphorus
234mg
23%

Copper
0.41mg
21%

Magnesium
78mg
20%

Selenium
12µg
18%

Potassium
476mg
14%

Iron
2mg
13%

Vitamin B6
0.23mg
11%

Vitamin B1
0.17mg
11%

Zinc
1mg
9%

Calcium
72mg
7%

Vitamin B2
0.11mg
6%

Vitamin C
3mg
5%

Folate
16µg
4%

Vitamin B3
0.79mg
4%

Vitamin B5
0.36mg
4%

Vitamin E
0.33mg
2%

Vitamin K
1µg
2%

Vitamin B12
0.09µg
2%

covered percent of daily need
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Food Trivia

Ripe cranberries will bounce like rubber balls.

Food Joke

A young woman, who was at her father's funeral, asked her mother, "Mom, how did Dad die?" Her mom replied, "Heart attack." "What was he doing?" the daughter asked. Her mother said, "Well, we were having sex." This enfuriated the daughter, because they were both 80 years old. The daughter said, "You guys are 80 years old! You should have expected something like this! You're way too old to be engaging in this sort of activity!" The mom replied, "Well, you see, years ago, we realized that at noon every day, the church bells rang. So, we decided to work along to that nice, slow rhythm so that your father wouldn't have a heart attack. It worked for years too. That poor guy... he'd still be alive today if that darned Ice Cream truck hadn't come along..."

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