Chocolate Chip Muffin Recipe

  • 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.

Freezer muffins make for a quick and easy breakfast. If chocolate chips aren’t your thing, make these moist oatmeal muffins isntead.

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