| 1½ cups 1 tbsp 1 tsp | Wheat flour, white, pastry flour | |
| 1½ tsp | Baking Powder, leavening agent, low-sodium | |
| ½ cup 4⅝ tsp | Chocolate, milk, chopped / chips | |
| 2 (ea. 1.76 oz) | Egg, large | |
| ½ cup 1 tbsp 2 tsp | Sugar, white, granulated | |
| ¼ cup 5⅝ tsp | Oil, Sunflower, high oleic (70% and over) | |
| 1 pinch | Salt, Kosher salt, table salt | |
| 4 (ea. 4.16 oz) | Bananas, peeled | |
| 37.74 oz | altogether (view nutrition facts) |
Preparation
- Serving size:3.15 oz (calculated)Notes: 1 muffin
- Temperature: 356 °F (preheated, circulating air)
- Combine the dry ingredients: flour, baking powder and chopped chocolate.
- Optionally set a bunch of chocolate chips aside to add them to the top. I like to set aside 3 chunks per muffin, about 1/6 of the chopped chocolate.
- Whisk the eggs, sugar, oil and salt.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Mash the bananas and fold them into the dough.
- Line a muffin pan and divide the dough equally. I first use 1/4 cup of batter and then top each muffin up with the rest. The liners will likely be filled to the brim.
- Optionally top the muffins with the remaining chocolate chips.
- Bake until done, about 25 minutes.
- Calorie count243 kcal
- % of calories by macros
Fat 37.4 % 91 kcal 10.2 g Net Carbs 54.7 % 133 kcal 33.5 g Dietary Fiber 1.6 % 4 kcal 1.9 g Protein 6.2 % 15 kcal 3.7 g - Approx. WW SmartPoints™8.1
- Cholesterol 33 mg
- Sodium 32 mg
- Fat 10.2 g
- Saturated Fat 2.5 g
- Trans Fat 0 g
- Carbohydrates 35.4 g
- Dietary Fiber 1.9 g
- Total Sugars 19.1 g
- Added Sugar 10 g
- Sugar alcohols 0 g
- Protein 3.7 g
- Calcium 51.9 mg
- Iron 0.7 mg
- Magnesium 20.1 mg
- Potassium 262.2 mg
- Zinc 0.5 mg
- Vitamin A (Retinol Equivalents) 19.4 mcg
- Vitamin B12 0.1 mcg
- Vitamin C 3.4 mg
- Folate 12.6 mcg
- Folic Acid 1.6 mcg