I searched everywhere for a hearty breakfast muffin and had to invent my own in order to make it tasty and whole-wheat without loads of sugar or exotic ingredients. 100% whole-wheat. Almost no fat and very little sugar. But chocolatey and delicious. This is a very dense muffin that literally could replace a meal (if nuts are added).
Preheat oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray.
Mix mashed bananas and brown sugar together in a large bowl. Add eggs, olive oil, and vanilla extract; mix well.
Mix flour, cocoa powder, baking powder, and cinnamon in a separate bowl. Stir banana mixture into flour mixture. Fold chocolate chips and walnuts into batter. Distribute batter into the muffin cups.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes.
Per Serving: 209 calories; protein 5.8g; carbohydrates 35.6g; fat 6.6g; cholesterol 31mg; sodium 56.1mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.
To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.