Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 24

Ingredients


500 gm Sprouted Wheat Flour (2 cups)
1 1/2 cup Wheat bran, dry
1 1/2 cup Flaxseed meal (ground)
1/4 cup Wheat germ, crude
1 tbsp Baking powder
2 tsp Baking soda
62 gm Cinnamon (about 1/4 cup)
1/2 cup Dark chocolate chips
3 cup slices Frozen banana (mashed and thawed, include their juices)
1/4 cup Water
1/4 cup Coconut oil (melted)
1 tbsp Apple cider vinegar
2 tsp Vanilla extract, pure

Instructions


1. Preheat the oven to 400°F and grease 2 muffin tins with coconut oil or use paper cup liners.

2. In a large bowl, mix flour, wheat bran, ground flaxseed, germ, baking powder, soda, cinnamon and chocolate chips and stir until combined, adding the chocolate chips last.

3. In a medium bowl, beat together all the remaining ingredients until thoroughly combined. If using fresh,
overripe bananas, you may have to add more water, about another 1/4 cup to replace the liquid from thawed, frozen bananas.

4. Pour the banana mixture into the dry ingredients and stir until just combined.

5. Using a ½ cup measuring cup, scoop the batter into the prepared muffin tins and divide evenly into 24 cups!

6. Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean.

7. Allow the muffins to cool for a few minutes, then gently release them from the muffin trays.

 

Nutrition Facts

Per Portion

Calories 175
Calories from fat 83
Calories from saturated fat 32
Total Fat 9.2 g
Saturated Fat 3.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.3 g
Monounsaturated Fat 1.6 g
Cholesterol 0.1 mg
Sodium 174 mg
Potassium 258 mg
Total Carbohydrate 18.5 g
Dietary Fiber 7.7 g
Sugars 4.0 g
Protein 4.3 g

Dietary servings

Per Portion


Fruit 0.2
Grain 0.2
Meat Alternative 0.3

Energy sources


Pygal0%381.149184707344690.7588936335913442%452.6680643861562149.754839509881747%315.95056263176883202.559713428260210%357.4836500785615494.2463676818261342%47%10%AlcoholCarbohydratesFatProtein

Notes:

They are great on their own or spread 1 tbsp of a nut or seed butter on top!

Muffins can be stored in an airtight glass container on the counter or in the pantry for up to 3 days, and in the fridge for up to a week.

Freeze a dozen muffins and thaw on the counter overnight or warm in the microwave to eat right away!

Recipe from:
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