Ingredients
- 1-1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup baking cacao
- 1 teaspoon sodium bicarbonate
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1-1/3 cups mashed ripe bananas (about 3 medium)
- 1/3 cup canola oil
- 1 large egg
- 1 cup (6 ounces) miniature semisweet choc chips
Directions
- Preheat oven to 350. Whisk together the very first six ingredients. Inside a separate bowl, whisk bananas, oil and egg until blended. Increase flour mixture stir just until moistened. Fold in choc chips.
- Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick placed in center arrives clean, 20-25 minutes. Awesome a few minutes before removing from pan to some wire rack. Serve warm. Yield: about 1 dozen.
Initially printed as Double Chocolate Blueberry Muffins in Taste of Home Feb/March 1997, p18
Dietary Details
1 muffin: 278 calories, 11g fat (3g saturated fats), 16mg cholesterol, 220mg sodium, 45g carb (28g sugars, 2g fiber), 3g protein.