Choco - Banana Crunch Muffins |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 16 |
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I made these up as I went along today, finding things all over my house that needed to be used up! The result is some seriously favour-packed, wonderfully moist and delicately spicy muffins that are healthy enough for breakfast and decadent enough to pair with an afternoon coffee. Ingredients:
1 cup flour |
1/2 tbsp baking soda |
1 tsp cinnamon |
1/2 cup all-bran cereal |
1/3 cup maple syrup |
1 tbsp cider vinegar |
1 tsp vanilla |
1/2 cup fat free plain soymilk |
2 overripe bananas, mashed |
1/3 cup semisweet chocolate chips |
1/3 cup honey-roasted soy nuts |
Directions:
1. Preheat oven to 400F, grease 16 muffin cups.
2. Whisk together the flour, baking soda cinnamon and All-Bran in a bowl.
3. Separately, mix the syrup, vinegar, vanilla, soymilk, and bananas.
4. Gently mix the wet ingredients into the dry, adding more soymilk if necessary, just until mixed.
5. Fold in the chocolate chips and soy nuts.
6. Bake 20 minutes.
7. Cool 3-5 minutes in tins, then turn out onto a rack and cool completely.
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