This recipe is taken from the 2009 Milk Calendar. Kids of all ages will love these moist muffins that are tailor-made for happy munching. Serve with a cold glass of milk for a terrific breakfast or snack.
- Prep: 10 min
- Cooking: 15 min - 18 min
- 1 cup (250 mL) flour all-purpose
- 1 cup (250 mL) whole wheat flour
- 2 tsp (10 mL) baking powder
- 1/4 tsp (1 mL) baking soda
- 2/3 cup (160 mL) sugar
- 1/4 cup (60 mL) unsweetened cocoa powder
- 1 egg
- 1 cup (250 mL) Milk
- 1 cup (250 mL) mashed ripe bananas (about 2)
- 1/4 cup (60 mL) butter melted
- 1/2 cup (125 mL) miniature semisweet chocolate chips
- 1/4 tsp (1 mL) salt
Preheat oven to 375 °F (190 °C). Lightly butter or spray nonstick miniature muffin pans.
In a large bowl, combine all-purpose and whole wheat flours, baking powder, baking soda and salt.
In another bowl, whisk together sugar and cocoa; whisk in egg, Milk, bananas and melted butter. Pour over dry ingredients and sprinkle with chocolate chips; stir just until moistened.
Spoon into prepared muffin pans, mounding as necessary to fill 24 deep cups or 36 shallow cups. Bake, in batches as necessary, for 15 to 18 min or until tops are firm to the touch. Let cool in pan for 5 min. Transfer to rack to cool completely.
Cooking Tip: Be sure to use very ripe bananas with brown spots for the best flavour and texture. Wrap cooled muffins in plastic wrap and freeze in a resealable bag or airtight container for up to 1 month.
For the Adventurous: Replace chocolate chips with 1/2 cup (125 mL) dried blueberries or chopped dried cherries.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||2 % / 19 mg|