Double Chocolate Muffins & Video

Dairy Free
Health score
6%
Double Chocolate Muffins & Video
36 min.
10
217kcal

Suggestions


Indulge your cravings with these delightful Double Chocolate Muffins, a perfect treat for any time of the day! Whether you need a quick morning meal or a sweet addition to your brunch spread, these muffins are sure to impress. With a rich chocolate flavor and a tender, moist texture, they are a chocolate lover's dream come true. Best of all, they are completely dairy-free, making them suitable for various dietary preferences.

What sets these muffins apart is the clever use of Fiber One Original Bran Cereal, which not only adds a delightful crunch but also boosts the fiber content, helping you feel fuller longer. The combination of pureed banana and brown sugar adds natural sweetness, while the cocoa powder and mini chocolate chips provide a decadent chocolate experience in every bite.

In just 36 minutes, you can have a batch of these scrumptious muffins fresh out of the oven, filling your kitchen with an irresistible aroma. Perfect for serving at brunch with friends or as a grab-and-go breakfast option, these muffins are simple to make and incredibly satisfying. Gather your ingredients and get ready to be amazed by the delightful flavors and textures that will make these Double Chocolate Muffins a favorite in your household!

Ingredients

  • cup all purpose flour 
  • cup fiber one original bran cereal 
  • 0.3 Teaspoon double-acting baking powder 
  • Teaspoon baking soda 
  • 0.3 cup banana pureed ()
  • 0.3 cup chocolate chips mini
  • 0.5 cup cocoa powder 
  • 0.8 cup brown sugar light (I Used Brown)
  • 0.3 cup oil (I Used Vegetable Oil)
  • 0.3 Teaspoon salt 
  • Teaspoon vanilla extract 

Equipment

  • food processor
  • bowl
  • oven
  • wire rack
  • toothpicks
  • muffin liners
  • muffin tray

Directions

  1. Preheat oven to 375F/190C for 15 minutes. Line a muffin tin with paper liners or grease it with some cooking spray.
  2. Place the cereal in a zip-loc bag and crush it coarsely or use a food processor.Soak the crushed cereal with the buttermilk in a large bowl for 5 minutes.
  3. Add the oil, pureed banana, vanilla extract and brown sugar to the cereal mixture and stir it.Sift in the flour, cocoa, baking soda/powder and salt directly over the wet ingredients, breaking lumps if any.
  4. Combine everything until just moistened. Do not over mix.Stir in the chocolate chips.Fill the muffin cups with the batter, about 3/4ths full in each cup. I got only 10 muffins for the above measurement even though the original recipe was for 12 muffins. So fill some water in the empty tins about 1/2 full, to ensure even baking.
  5. Bake for about 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Mine was done by 16 minutes.
  6. Remove the muffin tin from the oven and place it on a cooling rack for about 5 minutes.
  7. Serve the muffins warm or at room temperature.

Nutrition Facts

Calories217kcal
Protein5.59%
Fat30.11%
Carbs64.3%

Properties

Glycemic Index
26.64
Glycemic Load
8.58
Inflammation Score
-6
Nutrition Score
12.000434777011%

Flavonoids

Catechin
3.02mg
Epicatechin
8.45mg
Quercetin
0.43mg

Nutrients percent of daily need

Calories:216.9kcal
10.85%
Fat:7.88g
12.12%
Saturated Fat:2.14g
13.36%
Carbohydrates:37.85g
12.62%
Net Carbohydrates:33.85g
12.31%
Sugar:21.35g
23.72%
Cholesterol:0.9mg
0.3%
Sodium:204.1mg
8.87%
Alcohol:0.14g
100%
Alcohol %:0.31%
100%
Caffeine:9.89mg
3.3%
Protein:3.29g
6.59%
Vitamin B6:0.78mg
38.76%
Manganese:0.73mg
36.57%
Folate:106.39µg
26.6%
Vitamin B12:1.17µg
19.43%
Vitamin B1:0.24mg
16.23%
Fiber:4g
16.02%
Vitamin B2:0.24mg
14.31%
Iron:2.48mg
13.79%
Copper:0.26mg
12.82%
Magnesium:49.22mg
12.31%
Phosphorus:120.06mg
12.01%
Vitamin K:10.51µg
10.01%
Vitamin B3:1.79mg
8.97%
Selenium:5.67µg
8.1%
Zinc:1.16mg
7.74%
Calcium:58.3mg
5.83%
Potassium:177.97mg
5.08%
Vitamin E:0.54mg
3.57%
Vitamin A:124.15IU
2.48%
Vitamin C:1.6mg
1.94%
Vitamin D:0.27µg
1.78%
Vitamin B5:0.17mg
1.66%