Double-Chocolate Muffins
The teachers at her children’s school claim to suffer withdrawal symptoms for Heather Henderson’s homemade muffins when school is out for the summer.
How to Make It
Step 1
1
In a large bowl, beat eggs, sugar, oil, banana, yogurt, and vanilla to blend. In a smaller bowl, stir together whole-wheat and all-purpose flours, cocoa, cinnamon, salt, baking soda, and baking powder. Gently stir flour mixture and chocolate chips into egg mixture just until incorporated. Spoon batter evenly into 18 paper-lined muffin cups (3/4-cup capacity; fill them all the way to the top).
Step 2
2
Bake muffins in a 350° regular or convection oven until a wooden skewer inserted into the center comes out with moist crumbs attached, about 25 minutes. Cool 10 minutes and remove from pans. Serve warm or cool.
Step 3
3
Nutritional analysis per muffin.
Ingredients
3 large eggs
2 cups sugar
1 cup vegetable oil
3/4 cup mashed ripe banana
3/4 cup plain yogurt
1 teaspoon vanilla
1 cup whole-wheat flour
1 cup all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup semisweet chocolate chips
Directions
Step 1
1
In a large bowl, beat eggs, sugar, oil, banana, yogurt, and vanilla to blend. In a smaller bowl, stir together whole-wheat and all-purpose flours, cocoa, cinnamon, salt, baking soda, and baking powder. Gently stir flour mixture and chocolate chips into egg mixture just until incorporated. Spoon batter evenly into 18 paper-lined muffin cups (3/4-cup capacity; fill them all the way to the top).
Step 2
2
Bake muffins in a 350° regular or convection oven until a wooden skewer inserted into the center comes out with moist crumbs attached, about 25 minutes. Cool 10 minutes and remove from pans. Serve warm or cool.
Step 3
3
Nutritional analysis per muffin.
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