Healthy Banana Chocolate Chip Muffins
Healthy Banana Chocolate Chip Muffins recipe, found on Well + Good
Healthy Banana Chocolate Chip Muffins recipe, found on Well + Good
- Carbohydrate 18.5545725 g
- Cholesterol 0 mg
- Fat 6.59316 g
- Fiber 3.54585830863317 g
- Protein 3.8586725 g
- Saturated Fat 0.878127083333333 g
- Serving Size 1 1 Serving (55g)
- Sodium 3.4125 mg
- Sugar 15.0087141913668 g
- Trans Fat 1.28367108333333 g
- Calories 143 calories
Step-by-step
- Preheat oven to 350 degrees Fahrenheit.
- Thoroughly mash banana until there are no chunks.
- Combine all ingredients together in a large mixing bowl and mix until a cookie batter is formed.
- Grease a muffin tin (or cookie sheet) with coconut oil (or whatever you like to use to grease), and place spoonfuls of the batter into the tin.
- Bake for about 15 minutes or until golden brown.
- Pop out of the oven, let cool and enjoy!
Bakers frequently err by storing moist baked goods in airtight containers immediately after cooling, which traps residual steam and yields a soggy exterior. These muffins rely heavily on overly ripe bananas for natural moisture, making proper ventilation essential for maintaining structural integrity.
Allow the baked items to rest on a wire rack at room temperature for at least two hours before transferring them to storage. Storing them in a paper bag lined with a single paper towel absorbs excess ambient moisture without drying out the crumb. For service beyond the second day, split the muffins horizontally and crisp them in a 350-degree Fahrenheit oven for four minutes.
When utilizing alternative nut butters in place of almond butter, maintain a strict one-to-one volume substitution ratio to preserve the density of the batter. Thicker nut spreads may require an additional tablespoon of mashed banana to achieve the correct cookie-like consistency prior to baking.
