Jumbo Chocolate and banana muffins
I have been baking and cooking quite a lot lately, a lot more than usual. My husband is actually loving it because he is getting to try all of the new dishes and baking goodies I have been making up!! I guess a kind of perk when you like cooking a baking so much
These jumbo muffins can be made in a matter 5 minutes. I actually made them because I wanted to have something for the mornings to come where I could just grab and be full for a little while. These jumbo muffins, with a giant glass of milk, and you are good to go….
You can put some walnuts in the batter or even some chocolate chips if you like. I thought there were good just like this but the sky is the limit with these ones…
I was going to post another chocolate recipe next but maybe I will go ahead and post the honey sesame chicken I made today in the crock pot that was superb!
Until my next post,
Enjoy!
These are the muffins before and after baking. It took about 20 minutes at 400F to get them ready. These were simple to make and super yummy.
These are jumbo size muffins but you can do regular size muffins if you like. I also placed the jumbo muffin pan on another jumbo muffin pan before placing it in the oven to make sure the muffins didn’t get burnt on the bottom. I trick I learn over the years :-)
Printjumbo chocolate and banana muffins
Miryam's Original Recipe
Yield: 6 jumbo muffins
Total Time: 20-30 minutes
Ingredients:
3 riped bananas, mashed
2 organic eggs
1/4 cup organic apple sauce
1/3 cup olive oil
1/3 cup unrefined sugar
1 tsp vanilla
1 1/2 cup whole wheat pastry flour
3 Tbsp cocoa powder
1 tsp baking soda
2 Tbsp cacao nibs, garnish
Directions:
Preheat oven to 400F. Lined jumbo muffin pan with paper liners and set aside.
In a bowl mix first 6 ingredients. Add cocoa powder, flour and baking soda and incorporate well. Place mixture in prepared muffin liners 3/4 of the way full.
If using, sprinkle cacao nibs over muffins. Bake for 20-25 minutes or until a tester comes out clean. Remove muffins from the baking pan and place them in a cookie cooling rack to cool completely.
The right nutrition facts label is calculated based on the recipe giving 6 jumbo muffins, the left one giving 12 regular size muffins.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
These look amazing! I just canned a ton of applesauce and love using in baked goods so this is perfect.
these looks wonderful.. love muffins that are nutrition packed and healthy. Happy Thanksgiving my friend.
Mira precisamente hoy quería hornear unos muffins y estos tuyos me han gustado mucho…beesos
you had me at jumbo! haha. these look so good; they would be the perfect breakfast!
These look awesome! Delicious and sinful!
Why do jumbo muffins appeal to me so much more than regular sized muffins? I don’t know, but these look so awesome! I’m not usually a muffin for breakfast type person but these look like such a yummy breakfast to me :D
These look AMAZING! I pinned them even before scrolling past the first picture. So pretty!
And I agree with Heidi, the jumbo version just look so much more exciting! Have to try making them some time.
Hi! I really hope you’re able to respond to this comment because I’m planning on making these today — I was wondering what size bananas you used?
Were they equal to 1/2 cup, 3/4 cup, 1 cup, etc. after mashing? Thank you!
Nina,
they were medium to large bananas. It really does not matter as long as they are not too tiny :-) They will still come out right.
I just don’t know how much exactly they measured but you will be fine if you use medium to large bananas.
Let me know how they turn out :-)
Thank you for getting back to me! I made them using 4 small bananas and they ended up looking just like yours :)
They are more dense and less sweet than other muffins but I’m used to baking with whole grain so that was expected — and my family likes them so I’d say they are a success. Thanks again!
Just made these this morning. Added 1 scoop of chocolate protein powder and 2 tblsp of ground flax seed. and used 3 tsp baking powder rather than baking soda. Increased the oil by 2 tblsp, mixed the chocolate chips in the batter (as requested by the kiddos), and they were perfect. I had five minutes of complete silence from my very busy/talkative 8 year old. Thanks, this recipe has made it in the family’s cookbook.
That is awesome. Thanks for letting me now :-)
I subbed in a bit of unbleached all purpose flour for some of the whole wheat, and used coconut oil instead of olive oil…these are yummy! :)