food sectionfood sectionIf you love the large, chocolaty muffins available at many warehouse and wholesale club stores, this recipe is for you. These muffins are just as moist, decadent and delightful as the ones you can buy at the big box stores, but when you make them at home, you save time and money. Bake this batter as muffins of any size -- mini, regular, or jumbo -- or make it the centerpiece of your next party as a bundt cake.
Making homemade muffins from scratch requires a lot of patience and attention to detail, from the sifting together of the dry ingredients to the separating of the eggs, to the possibilities of over-mixing the batter. Making muffins from a box of cake mix greatly simplifies the process. The minimal amount of measuring makes this recipe ideal for recruiting the help of your children. Assign them the task of mixing. This easy recipe requires only one bowl, so clean-up is fast and easy. It yields about 18 medium-sized muffins.
The rich combination of chocolate and banana suits many different types of foods and beverages, from milkshakes and mochas to fondues and breads. Achieving the right texture in banana-based baked goods can be a bit difficult. Often, the banana weighs down the batter, resulting in muffins and breads that are too dense. A trick to muffin recipes is to separate the eggs and beat the whites. The beaten egg whites counteract the effects of the banana, leaving you with a lighter muffin. This recipe yields 10 muffins.
Here's my recipe for a sweet, decadent treat without all of the calories! These muffins are wheat, egg and dairy free (and still taste great!) You'll rest easy knowing that you won't feel guilty for eating one as a snack or giving them to your kids and their friends. In fact, they'll thank you for it!
Quick, easy - and yummy
