- 1 1/2 C all purpose flour
- 1 C sugar
- 1/4 C baking cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 2 ripe bananas, mashed
- 1/3 C canola oil
- 1 egg
- 1/2 C miniature semisweet chocolate
chips
Preheat oven to 350 degrees.
Spray the muffin cups with a non stick
cooking spray.
Place the flour, sugar, cocoa, baking soda,
salt and baking powder in a large mixing
bowl.
Stir to combine.
In a small mixing bowl mix together the oil
and bananas.
Add the egg substitute and stir well.
Carefully pour the mixture into the dry
ingredients.
Mix to combine just until the dry mixture is
moistened completely.
Carefully stir in the chocolate chips.
Fill each cup 2/3 full.
Bake 22 minutes or until toothpick inserted
in the center comes out clean.
These muffins make a great after school
snack with a large glass of milk.
Here are some tips on
how to freeze these muffins. It's a
great way to make them ahead of time and
then just reheat and server.
|
