Double Chocolate Banana Mini Muffins

When the craving for chocolate hits, it's hard to stay healthy and still satisfy the craving. These double chocolate banana mini muffins give you the chocolate you want without all the calories (each muffin clocks in at about 60 calories). The bananas and lower amount of sugar keep them healthy, too, and give you a bit of energy to keep chasing the kids.

They go fast once baked, so you may want to freeze some to eat when the kids aren't looking to they don't eat them all before you get any. Since they're bite-sized, it's easy to pop one in your mouth before the kids start clamoring for one of their own. Or so you can actually eat something before they start screaming and getting into everything. Since all the ingredients can be dumped together then mixed, it's a quick recipe to whip up when you have brown bananas that need to be used.

If you prefer a little less chocolate, try my chocolate banana mini muffins. For just a hint of chocolate, my banana chocolate chip muffins hit the spot.

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Double Chocolate Banana Mini Muffins

by The Stay-at-Home Life

Prep Time: 10 minutes

Cook Time: 12 minutes

Ingredients (72 mini muffins)

• 4 cups baking mix
• 4 large eggs
• 1/2 cup unsalted butter
• 1.5 tsp vanilla
• 5 brown bananas
• 1.5 cups sugar
• 1 cup baking cocoa
• 4 Tbsp milk

Instructions

Preheat oven to 350

Combine all ingredients

Mix with a hand or stand mixer until smooth

Spray mini muffin tins liberally

Fill each cup 3/4 full

Bake for 12 minutes

Remove muffins from pans immediately and cool on cooling rack

Spray muffin tins well between each use

Chocolate Banana Mini Muffins

Chocolate and bananas. A delicious combination. This recipe makes a delicious half-and-half blend of chocolate and banana flavor. If you prefer a stronger banana flavor with a hint of chocolate goodness, you'll prefer the banana chocolate chip muffins I shared before. For an extra decedent recipe with double chocolate, check back tomorrow for my double chocolate banana mini muffin recipe.

The muffins are soft and fluffy, a yummy blend that totals around 55 calories each. I end up eating about four for a filling breakfast, which would be the size of one of those large breakfast muffins. These are about half the calories, though, and not nearly as full of salt, sugar and other unhealthy ingredients. Since all the ingredients can be dumped together then mixed, it's a quick recipe to whip up when you have brown bananas about to go to waste.

If you liked this post, please click the brown Top Mommy Blogs button after the recipe then click the orange button to vote for me. Thank you!

Chocolate Banana Mini Muffins

by The Stay-at-Home Life

Prep Time: 10 minutes

Cook Time: 12 minutes

Ingredients (72 mini muffins)

• 4 cups baking mix
• 4 large eggs
• 1/2 cup unsalted butter
• 1.5 tsp vanilla
• 5 brown bananas
• 1.5 cups sugar
• 1/2 cup baking cocoa
• 2 Tbsp milk

Instructions

Preheat oven to 350

Combine all ingredients

Mix with a hand or stand mixer until smooth

Spray mini muffin tins liberally

Fill each cup 3/4 full

Bake for 12 minutes

Remove muffins from pans immediately and cool on cooling rack

Spray muffin tins well between each use

Banana Chocolate Chip Mini Muffins

Around here, I always stock up on bananas. Baby B eats them daily. Sadly, sometimes they go brown way too quickly, leaving me with a pile of bananas I either have to toss or use for baking. M2 and I are usually not fans of banana muffins or bread, so the recipe has to be exceptional for use to eat them. My banana chocolate chip mini muffin recipe hits the spot. Even making 72 at a time, these little suckers don't last long.

This recipe creates light, fluffy moist muffins with the right amount of banana flavor and a dash of chocolate to top them off. No dense, dry, overly sweet or overly banana tasting muffins here!

Simple and quick to make, it's essentially a "dump muffin" as all the ingredients but the chocolate chips can be added in any order then mixed together.

The bite-size muffins are a great breakfast, snack or dessert. Each clocks in at about 50 calories, so they aren't too high in calories or unhealthy, either.

Stop by tomorrow for my chocolate banana mini muffin recipe and on Thursday to find out how to make double chocolate banana mini muffins.

If you liked this post, please click the brown Top Mommy Blogs button after the recipe then click the orange button to vote for me. Thank you!

Banana Chocolate Chip Mini Muffins

by The Stay-at-Home Life

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: bake bread breakfast dessert snack low-sodium nut-free vegetarian banana chocolate chips fall spring summer winter

Ingredients (72 mini muffins)

• 4 cups baking mix
• 4 large eggs
• 1/2 cup unsalted butter
• 1.5 tsp vanilla
• 5 brown bananas
• 1.5 cups sugar
• 1 bag milk chocolate chips

Instructions

Preheat oven to 350

Combine all ingredients except chocolate chips

Mix with a hand or stand mixer until smooth

Stir in chocolate chips

Spray mini muffin tins liberally

Fill each cup 3/4 full

Bake for 15 minutes

Remove muffins from pans immediately and cool on cooling rack

Spray muffin tins well between each use

Best-Ever Homemade Buttermilk Wheat Bread

If you follow me on Facebook, you've heard me talking about my weekly bread-baking sessions. I also talk about it and have another recipe that's a bit different here. Rather than buying bread at the store, I've been making a few loaves in the bread machine each week. This homemade buttermilk bread is by far the best one I've made and it tastes so good. A and M2 love it. It's great with a dab of butter and is perfect for sandwiches (which is what we mainly use it for).

You can cut the slices the thickness of store bread without having it fall apart or crumble. Even as toast it is great (just toast a touch longer than you would with store bread). The bread is healthier and cheaper than what you'd buy in the store. If you're worried that it's hard to make, don't. The baking part is insanely easy and makes your house smell fab while it bakes. We always sneak a piece just after it's done because warm bread with a thin layer of butter just can't be beat. 

Freezing is a cinch as well. Cut the loaf into slices (I get about 14-16 per loaf), wrap it all together tightly still in loaf shape with PressnSeal,stick it in a freezer zip bag, get all the air out that you possibly can, mark the bag with the date, and freeze. Be careful not to put anything heavy on it in the freezer or it may break.

For those that don't like wheat bread, regular white flour works as well. I've tried this with ivory wheat, pastry wheat, and regular wheat. Pastry works, but the texture isn't as good and it does crumble a bit.

If you don't have a bread machine, you can make it the traditional way with kneading (by hand or KitchenAid standmixer with the bread hook) and

baking in the oven.

Honey wheat bread is another of my favorites to make.

Best-Ever Homemade Buttermilk Wheat Bread 

Yield 1 2lb. loaf

Ingredients

4 Tbsp melted butter

1 1/3 cup buttermilk (lowfat is fine)

4 Tbsp sugar

4 cups wheat flour (or flour of you choice)

1 1/2 tsp bread machine yeast

1 1/2 tsp salt

1/4 tsp baking soda
3/4 cup honey (optional; if you do use it, decrease sugar to 2 Tbsp)

Directions

Pour melted butter and buttermilk into the bread pan (add honey here if you want it)

Dump flour over the liquids

Make a well and put in the yeast

Pour sugar in each corner of the pan

Pour baking soda in one corner and salt in a different one

Set bread machine to basic with a light crust (do not use wheat, quick, or express settings with this recipe, wheat burns it and express either burns or doesn't cook it enough, depending on the setting.)

Bake and enjoy!

Bread lasts about 5 to 6 days wrapped tightly out on the counter. If you're going to freeze it, do that within two days. If you freeze on baking day, be sure the loaf is completely cool first.

If you don't have a breadmaker, I totally recommend getting one. They use less energy than an oven, make bread baking a ton easier, and don't even cost too much. Mine is an old Sunbeam and still works great.

This post contains affiliate links.

Best-Ever Homemade Buttermilk Wheat Bread

If you follow me on Facebook, you've heard me talking about my weekly bread-baking sessions. I also talk about it and have another recipe that's a bit different here. Rather than buying bread at the store, I've been making a few loaves in the bread machine each week. This homemade buttermilk bread is by far the best one I've made and it tastes so good. A and M2 love it. It's great with a dab of butter and is perfect for sandwiches (which is what we mainly use it for).

You can cut the slices the thickness of store bread without having it fall apart or crumble. Even as toast it is great (just toast a touch longer than you would with store bread). The bread is healthier and cheaper than what you'd buy in the store. If you're worried that it's hard to make, don't. The baking part is insanely easy and makes your house smell fab while it bakes. We always sneak a piece just after it's done because warm bread with a thin layer of butter just can't be beat. 

Freezing is a cinch as well. Cut the loaf into slices (I get about 14-16 per loaf), wrap it all together tightly still in loaf shape with PressnSeal,stick it in a freezer zip bag, get all the air out that you possibly can, mark the bag with the date, and freeze. Be careful not to put anything heavy on it in the freezer or it may break.

For those that don't like wheat bread, regular white flour works as well. I've tried this with ivory wheat, pastry wheat, and regular wheat. Pastry works, but the texture isn't as good and it does crumble a bit.

If you don't have a bread machine, you can make it the traditional way with kneading (by hand or KitchenAid standmixer with the bread hook) and

baking in the oven.

Best-Ever Homemade Buttermilk Wheat Bread 

Yield 1 2lb. loaf

Ingredients

4 Tbsp melted butter

1 1/3 cup buttermilk (lowfat is fine)

4 Tbsp sugar

4 cups wheat flour (or flour of you choice)

1 1/2 tsp bread machine yeast

1 1/2 tsp salt

1/4 tsp baking soda
3/4 cup honey (optional; if you do use it, decrease sugar to 2 Tbsp)

Directions

Pour melted butter and buttermilk into the bread pan (add honey here if you want it)

Dump flour over the liquids

Make a well and put in the yeast

Pour sugar in each corner of the pan

Pour baking soda in one corner and salt in a different one

Set bread machine to basic with a light crust (do not use wheat, quick, or express settings with this recipe, wheat burns it and express either burns or doesn't cook it enough, depending on the setting.)

Bake and enjoy!

Bread lasts about 5 to 6 days wrapped tightly out on the counter. If you're going to freeze it, do that within two days. If you freeze on baking day, be sure the loaf is completely cool first.

If you don't have a breadmaker, I totally recommend getting one. They use less energy than an oven, make bread baking a ton easier, and don't even cost too much. Mine is an old Sunbeam and still works great.

This post contains affiliate links.

Homemade Honey Wheat Bread

For awhile now, I've been wanting to make homemade bread. Since you can control what goes into it, it can be made much healthier than store-bought bread. You also save money making bread yourself, unless maybe you buy the cheapest, white, store brand kind.

My parents recently handed down their bread machine to me. Or is it a breadmaker? I keep hearing both names or it. Either way, it's the perfect time for me to start making that homemade bread I keep talking about. For added savings, A got me a jar of yeast so we don't have to spend more on (and remember to get) the small packets all the time.

Honey wheat bread is great as a thick sandwich bread or for eating with a meal. This recipe isn't great if you like thinner sandwich bread or for toasting. A recipe for that is in the works for a future post.

If you don't have a bread machine, you can make this bread by using the traditional "let it rise/knead/bake in oven" method.

Buttermilk wheat bread is another yummy homemade bread to try.

Bread Machine Honey Wheat Bread

Ingredients
For a 2 lb. loaf
1 1/3 cups warm water (not hot)
1/3 cup olive oil (not vegetable or cannola)
1/3 cup honey
2 tsp. salt
3 1/2 cups whole wheat flour or ivory wheat flour (my favorite)
3 tbsp sugar
3 tsp or one packet quick-rise yeast

Directions
Combine water, oil, honey, and salt in the bread machine pan
Add flour on top of the liquid ingredients
Pour sugar into a corner of the bread machine pan
Make a well in the center of the flour, being careful not to let the wet ingredients break through
Pour yeast into the well
Set breadmaker for a wheat loaf and a light crust

The bread tastes great on its own, or with a dab of butter.

Homemade Honey Wheat Bread

For awhile now, I've been wanting to make homemade bread. Since you can control what goes into it, it can be made much healthier than store-bought bread. You also save money making bread yourself, unless maybe you buy the cheapest, white, store brand kind.

My parents recently handed down their bread machine to me. Or is it a breadmaker? I keep hearing both names or it. Either way, it's the perfect time for me to start making that homemade bread I keep talking about. For added savings, A got me a jar of yeast so we don't have to spend more on (and remember to get) the small packets all the time.

Honey wheat bread is great as a thick sandwich bread or for eating with a meal. This recipe isn't great if you like thinner sandwich bread or for toasting. A recipe for that is in the works for a future post.

If you don't have a bread machine, you can make this bread by using the traditional "let it rise/knead/bake in oven" method.

Bread Machine Honey Wheat Bread

Ingredients
For a 2 lb. loaf
1 1/3 cups warm water (not hot)
1/3 cup olive oil (not vegetable or cannola)
1/3 cup honey
2 tsp. salt
3 1/2 cups whole wheat flour or ivory wheat flour (my favorite)
3 tbsp sugar
3 tsp or one packet quick-rise yeast

Directions
Combine water, oil, honey, and salt in the bread machine pan
Add flour on top of the liquid ingredients
Pour sugar into a corner of the bread machine pan
Make a well in the center of the flour, being careful not to let the wet ingredients break through
Pour yeast into the well
Set breadmaker for a wheat loaf and a light crust

The bread tastes great on its own, or with a dab of butter.