Click here for a FREE copy of the "Top 10 MUST-HAVE Kitchen Gadgets" Does using whole wheat flour in a recipe that also calls for butter and chocolate make it healthy? Let’s go with….yes! I had overripe bananas sitting on my counter that I didn’t want to let go to waste and a bar of semi-sweet chocolate that…..well, I just wanted to eat it. No justification needed. So I did what one does when faced with overripe bananas and I made banana bread. Or muffins in this case because they’re cute and hello built-in portion control! Click here for a FREE copy of the "Top 10 MUST-HAVE Kitchen Gadgets" Other than pancakes, I don’t do much baking or cooking with whole wheat flour so I wasn’t sure what to expect when I developed this recipe, but I was pleasantly surprised when I bit into my first muffin still warm out of the oven. It was moist and tender and loaded with banana-chocolate-cinnamony goodness. In fact, they were so good I ate three of them. Not all at once of course because that would be bad. Instead I ate them nibble by nibble each time I walked through the kitchen that afternoon. So much for portion control! I am a firm believer that calories don’t count when food is eaten in small increments while standing. 🙂 Whole Wheat Banana Chocolate Chunk Muffins Save Print Author: The Krave Ingredients ½ cup room temperature butter ½ cup light brown sugar, firmly packed 1 teaspoon vanilla extract ¾ teaspoon baking soda ½ teaspoon ground cinnamon ½ teaspoon salt 3-4 very ripe bananas,...
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