Triple Chocolate Chip Muffins

INGREDIENTS:

• 1¾ cup flour
• ½ cup brown sugar
• ¼ cup + 1 tablespoon unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup warm water
• ¼ cup oil
• 1 tablespoon red wine vinegar
• 2 teaspoons vanilla
• 1 egg + 1 egg yolk
• ½ cup milk chocolate chips (regular or large)
• ½ cup semi-sweet chocolate chips
• ½ cup mini semi-sweet chocolate chips

DIRECTIONS:

1. Preheat oven to 400. Line 12 medium sized muffin tins with cupcake/muffin liners and spray lightly with cooking spray. (Will make 12 total muffins)
2. In a large bowl whisk together flour, brown sugar, cocoa powder, baking soda, and salt. In another bowl whisk together warm water, oil, red wine vinegar, vanilla, egg and egg yolk. Add wet ingredients to dry ingredients and mix until all ingredients are incorporated. Gently stir in chocolate chips, reserving about 2 tablespoons of each kind. Divide batter evenly between the 12 liners, filling each about ¾ full. Sprinkle reserved chocolate chips on top of the batter. Bake about 15 minutes until an inserted toothpick comes out clean. Store in airtight container.

source :  lecremedelacrumb

TRIPLE CHOCOLATE BANANA BREAD

Yield : 3 mini loaf bread

INGREDIENTS:

1 2/3 cups flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar
2 eggs
1/2 cup oil
2 tablespoons chocolate syrup
3 bananas, very ripe, mashed
2 tablespoons sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped
1/2 cup chocolate chips

Directions:

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.
Stir together the flour, cocoa powder, baking soda, cinnamon and salt.
In the bowl of your stand mixer, beat together the sugar and eggs until light and fluffy. Drizzle in oil and chocolate syrup. Beat in the mashed bananas, sour cream, and vanilla. Fold in dry ingredients, nuts, and chocolate chips.
Pour into the prepared loaf pan and bake for about 45 minutes to 1 hour.
(I used 3 mini loaf pans and baked them for about 30 minutes.)

 

source: bunsinmyoven

CHOCOLATE BANANA BREAD

Yield : 1 loaf bread

INGREDIENTS:

1 medium avocado
2 overripe bananas
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon lemon juice
1/4 cup olive oil
2 cups flour
1/4 cup cocoa powder
1/2 cup semi sweet chocolate chips

DIRECTIONS:
In a mixing bowl, blend avocado and banana until pureed. Add in sugar, baking soda, baking powder, salt, lemon juice, and olive oil.  In separate bowl, sift together flour and cocoa powder. While mixer is on low, gradually add flour mixture until well combined. Stir in chocolate chips. Spread batter in greased loaf pan, batter will be thick and sticky.

ake at 350 degrees for 40-50 minutes. Cool on wire rack, slice, and serve.

 

 

source: mostlyhomemademom

Double BananaFudge Muffins

Yield : 10 muffins

INGREDIENTS:

1 egg

1/4 cup brown sugar

1/3 cup applesauce (unsweetened)

1 teaspoon vanilla

1 cup mashed bananas (about 3 bananas)

1 cup oat flour (or substitute all-purpose flour)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup cocoa powder (I used Hershey’s Special Dark, but regular cocoa powder would also work)

Chocolate chips (optional)

DIRECTIONS:

Preheat oven to 350ºF. Grease muffin tin (the recipe makes 10 regular sized muffins or 5 in a big muffin tin). Whisk together the egg, sugar, applesauce, vanilla, and bananas. Mix the dry ingredients and add to the wet. Mix just until combined. Add some chocolate chips if you want. Bake for about 20-25 minutes for regular muffins or 25-30 minutes for big muffins (I just cooked them until a toothpick came out just a little sticky because I wanted them to be “brownie-ish”). I also drizzled them with melted chocolate. 100 calories just wasn’t enough for me.

source:  yammiesnoshery

Double Chocolate Banana Walnut Bread

Yield : 9″ x 5″

INGREDIENTS:

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 3/4 cup sugar
• 1/2 cup (packed) light brown sugar
• 2 large eggs
• 2 ripe bananas, mashed
• 3/4 cup buttermilk
• 1/2 cup chocolate chips
• 1/2 cup walnuts, chopped

Center a rack in the oven and preheat the oven to 350 degrees F.  Butter a 9×5 inch loaf pan and place it on an insulated baking sheet or on two regular baking sheets one on top of the other.  This extra insulation will keep the bottom of the bread from overbaking.

Sift together the flour, cocoa, baking powder, salt and baking soda.

Working with a stand mixer with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about a minute  until soft.  Add the sugars and beat for 2 minutes more.  Add the eggs one at a time, beating for a minute after each addition.  Reduce the mixer speed to low and mix in the mashed bananas.  Add the dry ingredients in three additions, mixing only until they disappear into the batter.  Still on low, add the buttermilk, mixing until it is just incorporated.  Stir in the chocolate chips and walnuts.  Scrape batter into prepared pan.

Bake for 3o minutes.  Cover the bread loosely with a foil tent to keep the top from getting too dark, and continue to bake for another 40-45 minutes (total baking time is between 70 and 75 minutes), or until a thin knife inserted into the center comes out with a few crumbs.  Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and unmolding it.  Invert and cool to room temperature right side up.

source: beckybakes

 

No-guilt chocolate chip muffins

Yield : 12 muffins

INGREDIENTS:

 

• 1-3/4 c old-fashioned oats
• 3 egg whites
• 3/4 cup unsweetened cocoa
• 1/2 cup unsweetened organic applesauce
• 1-1/2 tsp. vanilla extract
• 1/2 cup plain low-fat Greek yogurt
• 1/2 tsp cream of tartar
• 1-1/2 tsp. baking powder
• 1-1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup hot water
• 3/4 cup Raw Sugar
• 1/2 cup semi-sweet chocolate chips (OR you could use white chocolate OR peanut butter chips!) I used semi-sweet chocolate chips. I would recommend using mini-chips as they distribute more evenly in the batter and don’t fall to the bottom of the tins.
• *Foil cupcake liners, remove the inner paper lining (paper liners tend to stick to muffins!)

Directions:

1. Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil liners. Set aside.
2. In a blender, (or food processor…I used my hand-held immersion blender) combine all ingredients except chocolate chips and blend until mixture is smooth.
3. Scoop mixture into prepared muffin pans and sprinkle 1/2 of the chocolate chips evenly into the tins. Stir gently with a toothpick or leave alone (chips should settle slightly).
4. Place muffins tins in the oven for about 10 minutes then remove them from the oven (but don’t shut off) and sprinkle other half of the chocolate chips on the top.
5. Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.
6. Cool muffins before removing from pan.

source : thestirringplace