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Indulge in the ultimate guilt-free pleasure with our Egg-Free Chocolate Banana Muffins. Crafted for those who yearn for a deliciously moist and richly flavored treat without the added calories, these muffins blend the wholesomeness of bananas with the luxurious depth of cocoa. Perfect for health-conscious individuals and chocolate lovers alike, this recipe uses Splenda to keep things sweet without the sugar rush. Let’s embark on a baking journey that promises satisfaction with every bite, without compromising your health goals.
Ingredients
To create these delectable muffins, you’ll need a combination of carefully selected dry and wet ingredients. Here’s what you’ll need:
Dry Ingredients:
- 1 cup Whole Wheat Flour
- 1/2 cup AP (All-Purpose) Flour
- 1/2 cup Splenda Granulated
- 1/3 cup Unsweetened Natural Cocoa Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
Wet Ingredients:
- 3/4 cup Mashed Banana (overripe bananas preferred)
- 1 cup Low Fat Buttermilk
- 1/3 cup Canola Oil
- 2 tsp Vanilla Extract
Instructions
Preparation:
- Begin by preheating your oven to 350°F (175°C). Prepare your muffin tins or a large loaf pan by spraying them with cooking spray to ensure a non-stick baking experience.
Mixing the Dry Ingredients: 2. In a large bowl, whisk together the whole wheat flour, AP flour, Splenda granulated, unsweetened natural cocoa powder, baking soda, and salt. This mixture forms the base of your muffins, combining the richness of cocoa with the structural integrity provided by the flours and baking soda.
Combining the Wet Ingredients: 3. In a separate bowl, start by mashing your overripe bananas until smooth. The ripeness of the bananas is crucial as it provides natural sweetness and moisture to the muffins. Add the low fat buttermilk, canola oil, and vanilla extract to the mashed bananas and whisk until well combined. The buttermilk ensures a tender crumb, while the canola oil adds moisture without the saturated fat of butter.
Creating the Muffin Batter: 4. Gently fold the wet ingredients into the dry ingredients, stirring just until combined. It’s important to mix the batter until just incorporated to avoid overmixing, which can lead to tough muffins. The batter will be somewhat lumpy, but this is perfectly normal.
Baking to Perfection: 5. Distribute the batter evenly among the prepared muffin tins or pour into the loaf pan if you prefer a muffin loaf. For muffins, bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. If baking a loaf, extend the baking time to 55-60 minutes, keeping an eye on the doneness in the last few minutes.
Cooling: 6. Once baked, remove the muffins or loaf from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This step is crucial for the structure of the muffins, allowing them to set and making them easier to remove from the pan.
Nutritional Benefits
These Egg-Free Chocolate Banana Muffins are not only a treat for your taste buds but also for your health. By substituting sugar with Splenda, we significantly reduce the calorie count, making these muffins an ideal option for those monitoring their sugar intake. Whole wheat flour adds fiber, while bananas provide essential vitamins and minerals. This recipe proves that indulgent treats can be part of a balanced diet.
Conclusion
Savor the guilt-free delight of our Egg-Free Chocolate Banana Muffins, where health meets indulgence. This recipe promises a baking experience that’s as rewarding as the scrumptious muffins you’ll get to enjoy. Whether you’re a seasoned baker or new to the kitchen, these muffins are sure to impress with their moist texture, rich chocolate flavor, and wholesome ingredients. Happy baking!
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