Fold the dry ingredients into the wet, mixing only until combined. These healthy banana chocolate chip muffins can be made ahead of time and stored in the fridge or freezer, so consider doing some batch baking and stocking up! Healthier Muffins: This is already a pretty healthy banana chocolate chip muffins recipe! Instructions. Preheat oven to 375 degrees F. Spray a regular muffin tin with cooking spray or line it with muffin liners. Preheat oven to 425°F and spray a 12 cup muffin tray with non-stick cooking spray. Preheat oven to 375°F. How to Store your Dairy-Free Banana Chocolate Chip Muffins. In a small bowl, whisk together oil, buttermilk, egg, yogurt, and vanilla. Instructions. Instructions Preheat oven to 350F degrees Combine the first five dry ingredients and set aside. Stir together baking mix, sugar, vegetable oil, egg, cinnamon chips and milk in medium bowl just until moistened. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.) Stir in chocolate chips. Grease or paperline 12 muffin cups (2-1/2-inches in diameter). Notes Make a well in the center of the flour mixture. Set aside. Let cool for at least 1 hour. These Chocolate Chip Zucchini Muffins are based off of my favorite zucchini bread recipe, with just a few small tweaks. In a medium bowl, whisk the milk, oil, and egg until well-combined. Chocolate Chip Muffins: Preheat oven to 375 degrees F (190 degrees C), and place oven rack in the center of the oven. In a medium bowl, mix flour, baking powder, baking soda and salt. Preheat oven to 400. Batter should be somewhat wet. Instructions Preheat oven to 180 degree C. Line a muffin pan with cupcake cases. Stir in the flour, baking soda, and chocolate chips, just until combined. 2. Fill the muffin liners with batter 2/3 full and bake for 20 to 25 minutes or . It's vegan Chocolate Chip Muffin time. What is better than pumpkin muffins? Directions: 1. Fold in the chocolate chips. First, in a bowl whisk dry ingredients: flour, baking soda, cinnamon and salt. In a separate bowl, whisk all the remaining ingredients except the chocolate chips. 3. Combine together the milk, yeast, and 1/2 tablespoon of the sugar in the bowl of an electric stand mixer fitted with a dough hook (or in a large glass mixing bowl). Let this mixture sit for 5 to 7 minutes to curdle. Spoon into paper muffin cups and place in a muffin pan. 6 Eggs, large Canned Goods 1/2 cup Applesauce 3/4 cup Coconut milk, full fat Condiments 1/2 cup Honey, raw Baking & Spices 2 tsp Baking powder 1 tsp Baking soda 1 1/3 tbsp Cinnamon, ground 3/4 cup Coconut flour 1/2 cup Enjoy life chocolate chips 1 cup Palm shortening 1 small pinch Sea salt 1 tsp Vanilla extract Nuts & Seeds 1 Pecans Dairy Slowly add to the dry . Pout the wet ingredients into the dry ingredients; mix until just combined. 5 from 28 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Course Dessert In a medium bowl, whisk together the coconut milk, eggs, brown sugar, bourbon, vanilla, and cinnamon. Fold in chocolate chips. 3. If you are unsure, measure about 1 ½ cups of mashed banana. Toss the bread cubes with the chocolate and then divide between each muffin cup. Stir in the sugar and chocolate chips. The muffins will store at room temperature fo 4-5 days in an airtight container. In a large bowl, combine mashed banana, pumpkin puree, maple syrup, and vanilla extract. And these Paleo cinnamon chocolate chip muffins are so moist and delicious, they will be a favorite with even non-Paleo folk (like my hubby, who absolutely loves these! Add the rest of the wet ingredients and stir until combined. Line 12 muffin cups with liners. In a mixing bowl, mix together the sugar and cinnamon. Add the flour, baking powder, salt, and cinnamon, to a large bowl and whisk to combine all ingredients. Chocolate Chip Banana Zucchini Muffins. Stir to combine. Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners. Beat in vanilla. Fold in chocolate chips. In a small bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Preheat oven to 375F and grease a 12 cup muffin tin with cooking spray. 2-3 tablespoons of oats. Grease a 12 cup muffin tin with cooking spray, butter or canola oil. Preheat oven to 350º. Next add in the milk and vanilla extract, continuing to mix well. 3/4 cup (generous) chocolate chips. Add the applesauce and flax mixture, mixing until well combined. Bake until the tops are golden and a skewer inserted in the center of a muffin comes out clean, 25 to 30 minutes. Stir in chips. Add the butter mixture, and mix until just combined. Spoon into a muffin tin filled with cupcake liners. In a mixing bowl, add gluten free flour, baking powder and sugar. In a separate medium bowl, beat the eggs, brown sugar, and yogurt on medium speed with a handheld mixer (or really vigorously with a whisk or fork!) Add dry ingredients and beat until mixed well. Divide batter evenly into prepared muffin cups. In a large bowl, combine flour, spices, baking soda, baking powder, and salt. until just combined. Instructions: Preheat the oven to 350 F. Start by sifting the dry ingredients in a bowl, set the bowl aside. Double Chocolate Banana Muffins: Reduce the amount of flour by 1/4 cup, and add 1/4 cup of unsweetened cocoa powder. Combine the dry ingredients (flour - ginger in the list above) in a medium mixing bowl. Instructions. Add vanilla. Mix in the melted butter, almond milk, eggs, and vanilla extract. ). Preheat the oven to 350°F and lightly grease or spray a 12-cup muffin tin. In a medium bowl, whisk together the coconut milk, eggs, brown sugar, bourbon, vanilla, and cinnamon. Add the flour, baking soda, brown sugar, salt and vanilla and mix until blended. In a separate bowl whisk together sugar, egg, canola oil, applesauce, milk, vanilla, and pumpkin puree. These healthy chocolate muffins are one of our favorite muffins on FFF! DIRECTIONS Preheat oven to 350°F. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until almost combined. Carefully pour egg mixture evenly over each muffin tin. Line a muffin pan with paper liners and set aside. Fill prepared muffin cups 2/3 full. In a small mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. You guys LOVE those muffins and that makes me so happy. 1 cup pumpkin puree; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 cup chocolate chips These healthy apple-cinnamon muffins will put you in an autumnal state of mind no matter the time of year. Cream together butter and sugar in a large bowl, adding eggs one at a time. 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