Cocoa-Banana Muffinettes Recipe ππ«
Description: Indulge in the delightful flavors of Cocoa-Banana Muffinettes, a quick and easy recipe perfect for breakfast or a snack. These mini muffins are not only delicious but also low in cholesterol, healthy, and kid-friendly. With just under 30 minutes of preparation and baking time, you’ll have a batch of scrumptious treats to enjoy with your loved ones!
Recipe Category: Breakfast
Keywords: Dessert, Low Cholesterol, Healthy, Kid Friendly, < 30 Mins, Easy
Nutritional Information (Per Serving):
- Calories: 70.7
- Fat Content: 2.5g
- Saturated Fat Content: 0.6g
- Cholesterol Content: 0.6mg
- Sodium Content: 70.5mg
- Carbohydrate Content: 11g
- Fiber Content: 0.8g
- Sugar Content: 4g
- Protein Content: 1.6g
Servings: Approximately 30 mini muffins
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 1/4 cups |
| Quaker Oats | 1 cup |
| Brown sugar | 1/2 cup |
| Cocoa | 1/3 cup |
| Baking powder | 1 tsp |
| Baking soda | 1/4 tsp |
| Banana | 2, mashed |
| Milk | 2/3 cup |
| Margarine | 1/2 cup |
| Egg whites | 2 |
| Vanilla | 1 tsp |
| Powdered sugar (for garnish) | To taste |
Instructions:
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Preheat Oven: Heat your oven to 400Β°F (200Β°C). Ensure the oven rack is placed in the center position.
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Prepare Muffin Cups: Line 30 miniature muffin cups with paper baking cups or lightly grease the bottoms with non-stick cooking spray. This prevents the muffins from sticking to the pan.
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Combine Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, Quaker Oats, brown sugar, cocoa, baking powder, and baking soda. Mix well until all the dry ingredients are thoroughly combined.
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Mix Wet Ingredients: In another bowl, mash the bananas until smooth. Then, add in the milk, melted margarine, egg whites, and vanilla extract. Stir the wet ingredients until they are well combined.
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Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl of dry ingredients. Gently fold the mixture together until just moistened. Be careful not to overmix, as this can lead to dense muffins.
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Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each one almost to the top. This ensures nicely rounded muffin tops as they bake.
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Bake: Place the muffin tin in the preheated oven and bake for 10 to 12 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean.
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Cool and Garnish: Once baked, remove the muffin tin from the oven and allow the muffins to cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely. Before serving, sprinkle the tops of the muffins with powdered sugar for a delightful finishing touch.
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Serve and Enjoy: Serve these Cocoa-Banana Muffinettes as a delicious breakfast treat, afternoon snack, or dessert. Enjoy the moist texture and rich cocoa flavor combined with the sweetness of bananas. They’re sure to be a hit with everyone!
Notes:
- Make-Ahead: These muffins can be made ahead of time and stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.
- Variations: Feel free to add chopped nuts, chocolate chips, or dried fruits to the batter for extra flavor and texture.
- Dietary Considerations: This recipe can easily be adapted to suit various dietary needs by using gluten-free flour, dairy-free milk, and vegan margarine substitutes. Adjust the ingredients accordingly to meet your preferences.
Enjoy the aroma of freshly baked Cocoa-Banana Muffinettes wafting through your kitchen as you whip up this delightful recipe. Whether enjoyed with a cup of coffee in the morning or as a sweet treat any time of day, these mini muffins are sure to satisfy your cravings!
