Banana chocolate Huel muffins
These chocolate muffins strive to be nutritionally complete by using Huel along with regular flour.
Equipment
- 2 medium mixing bowls
- Standard 12 cup muffin tin
Ingredients
- 3 ripe bananas
- 1 tsp cinnamon
- 1/2 cup (113g) unsalted butter, room temperature
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cocoa powder
- 1/2 cup (60g) all purpose flour
- 1 1/2 cup (200g) Huel
- 1/2 cup chopped semisweet chocolate or chocolate chips
Instructions
- Preheat oven to 325°F and grease a 12 cup muffin tin.
- In a small bowl, peel and mash bananas together well with fork. Mix in cinnamon and set aside.
- In a medium bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well between each one. Mix in vanilla.
- Add banana and cinnamon mixture to the butter, sugar, eggs, and vanilla mixture and combine well.
- Combine your dry ingredients (Huel, flour, cocoa powder, baking powder, baking soda, and salt) in a separate medium bowl.
- Add your dry ingredients to your wet mixture, and combine evenly. Fold in chocolate chips.
- Divide mixture among 12 muffin tins and bake for 30 minutes or until toothpick comes out clean.
- Remove from oven and let cool before serving.
Notes
If you would like to make a non-Huel version, sub the all purpose flour, Huel, granulated sugar, and cocoa powder in the written recipe with the following:
2 cups all purpose flour
3/4 cup granulated sugar
1 tbsp cocoa powder