Banana Chocolate Wheat Bran Muffins
These muffins were based on a recipe I found at The Brown Eyed Baker. They sounded delicious, but I needed to “healthify” them just a bit to justify eating a muffin everyday for breakfast!
Servings: 14 muffins
Calories: 202.44kcal
Ingredients
- 1.5 cups of all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¾ cup sugar
- ¼ cup wheat bran salvado de trigo in Spanish
- ½ cup extra virgin olive oil
- 2 eggs
- ½ teaspoon vanilla extract
- 2 mashed bananas fresh or previously frozen
- ¼ cup dark chocolate chips or simply a chopped up chocolate bar
Instructions
- Preheat the oven to 325°F (160°C).
- Grease and flour the cupcake tins (or use cupcake paper liners).
- Whisk the flour, baking soda, salt, baking powder, and wheat bran in a large bowl. Then stir in the chocolate.
- In another bowl, beat the sugar, oil, eggs, and vanilla. Then stir in the banana.
- Add the wet ingredients to the dry ones and mix only until just blended! Don't over mix!
- Pour the batter into the muffin tins and bake on the oven's middle rack until golden brown and a toothpick comes out clean, about 25 minutes.
- Cool the muffins for 5-10 minutes before taking them out of the tins to finish cooling.
Nutrition
Calories: 202.44kcal | Carbohydrates: 27.34g | Protein: 2.78g | Fat: 9.55g | Saturated Fat: 2.24g | Cholesterol: 23.41mg | Sodium: 142.81mg | Potassium: 115.94mg | Fiber: 1.37g | Sugar: 13.93g | Vitamin A: 44.73IU | Vitamin C: 1.47mg | Calcium: 21.06mg | Iron: 0.97mg