Recipe by JessicaCeleste
"I searched everywhere for a hearty breakfast muffin and had to invent my own in order to make it tasty and whole-wheat without loads of sugar or exotic ingredients. 100% whole-wheat. Almost no fat and very little sugar. But chocolatey and delicious. This is a very dense muffin that literally could replace a meal (if nuts are added)."
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2 1/2 cups
whole wheat flour
I made two small substitutions; I used vegetable oil instead of olive oil and chopped pecans instead of walnuts. I had mini chocolate chips on hand, I used those. I did get 12 huge muffins out of one recipe, mine were done baking at 22 minutes (the recipe says 35-40 minutes--make sure you check yours at 20 minutes, then go from there.) Great banana bread base--I loved how this recipe used whole wheat flour. My family thinks it needs more chocolate chips and nuts, next time I'd double both.
very dry and bland. not recommened at all.
I totally goofed with this recipe which I had halved, but still they turned out OK. They definitely need some butter with them when heated to help with the lack of moisture. I was going to make these into mini muffins but after I'd put them in the oven for a few minutes I realized that I'd left out the sugar! Horrors! So I took them out, scraped them from the liners, added the sugar, and then decided to just make them into regular sized muffins. Thank you for the idea of this recipe!
my muffins didn't even rise and they were hard
Yummy and moist and almost no added sugar!
Too dense for my taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Chocolate Meal-in-a-Muffin
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 60
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