Cocoa Banana Bran Muffins Recipe - Allrecipes.com
Cocoa Banana Bran Muffins Recipe
  • READY IN 35 mins

Cocoa Banana Bran Muffins

Recipe by  

"Banana, chocolate chips and cocoa star in this delicious recipe . . . no one will guess there's a kick of fibre in each muffin!"

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly coat 12 (2/6.5 cm) non-stick muffin pan cups with cooking spray.
  2. In medium bowl, combine cereal and milk. Let stand for about 2 minutes or until cereal softens.
  3. In large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Set aside.
  4. Add egg, oil and mashed bananas to cereal mixture; beat well. Add liquid mixture to dry ingredients, stirring only until just combined. Fold in chocolate chips. Portion batter evenly into prepared muffin cups. Top each cup with a reserved banana slice.
  5. Bake in preheated oven for 20 minutes or until tops spring back when lightly touched.
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Footnotes

  • Tip: These moist, decadent muffins are especially good if eaten while they are still warm from the oven! If you reheat them from room temperature in the microwave oven, they just need about 20 seconds per muffin at a gentle heat setting (medium or medium low).
  • In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
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Reviews More Reviews

May 29, 2014

These muffins are awesome! I got the recipe from my mom and have made two double batches, giving half of each away. I used a light tasting olive oil, because that's what I had. Instead of doubling chocolate chips, used 1/3 cup chips, 1/3 cup walnuts. Turned out great, though doubling the recipe yields fewer than 24 muffins.

 
Jan 25, 2014

Great muffins !! I love bran so this was a nice change from the usual plain bran muffin. Great way to use those overripe bananas too. I also used Splenda and replaced half the flour with soy flour to bring the carb count down so my son & I could enjoy one on our lo-carb meal plan.

 

10 Ratings

Jan 23, 2014

Very tasty, moist muffin! Only changes I made was to use coconut oil (melted first), 1/2 white and 1/2 whole wheat flour, and added an extra 1/2 cup bran flakes (sorry, Kelloggs...didn't have All Bran!) I might add more bran flakes next time - maybe a whole extra cup. All-in-all...I will be making these again!

 
Aug 26, 2014

Made them today and they were great.

 
Mar 14, 2014

These are the best bran muffins I have ever made!!! Will be making them again for sure. Thank you for the recipe.

 
Mar 12, 2014

I hate bran, so this recipe was a way for me to try to get more fibre in a muffin that tastes great. And this worked for me! Yum. Very moist and not overly sweet at all, which is how I prefer my baked goods.

 
Aug 29, 2014

I needed a bran muffin that my son will actually eat. These fit the bill nicely. I will be making a few batches, and freezing them for school day mornings.

 
Jul 17, 2014

These are delicious! I have had a box of bran buds sitting in my cupboard forever, and I think I'll soon be running out of them because I plan to make these muffins over and over again! YUM! They are not too sweet, but richly chocolatey tasting and with a nice banana hint, too. I made these with half and half regular flour and whole wheat flour, and also added a tablespoon of flax seed meal for even more fiber. These taste like an unhealthy chocolate muffin you'd buy at a convenience store, but are way, way better for you! Awesome!

 

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Nutrition

  • Calories
  • 200 kcal
  • 10%
  • Carbohydrates
  • 34.5 g
  • 11%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 231 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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