CHOCOLATE CHIP BANANA NUT MUFFINS
Moist, delicious, and at least quasi-healthful. I was very pleased with how they turned out.
Provided by HappyMama
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease 12 muffin cups with butter or line with paper muffin liners.
- Stir sugar, oil, mayonnaise, and eggs together until creamy and light yellow. Mix in bananas until incorporated.
- Stir flour, oats, flax, wheat germ, baking soda, baking powder, and salt into banana mixture until smooth. Mix in chocolate chips and walnuts. Spoon batter into prepared pans.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.
Nutrition Facts : Calories 349 calories, Carbohydrate 41.5 g, Cholesterol 31.6 mg, Fat 19.7 g, Fiber 3.6 g, Protein 5.7 g, SaturatedFat 4.7 g, Sodium 385.5 mg, Sugar 22.4 g
BANANA CHOCOLATE CHIP MUFFINS
What's even better than banana bread? Banana bread with chocolate! Kids of all ages will clamor for these tasty breakfast bites.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h45m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, egg, butter, and milk. Stir wet ingredients into dry ingredients then stir in chocolate chips.
- Divide batter evenly between prepared cups, adding a scant 1/4 cup to each. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.
CHOCOLATE BANANA MUFFINS
These muffins are so moist and full of flavor! I have looked at dozens of recipes and most had too much sugar for my liking. There is absolutely no need for a lot of sugar to make these muffins delicious. Because they have bananas and chocolate chips, I just added 1/2 cup of sugar, which turned out perfect!
Provided by Anonymous
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Combine flour, cocoa, baking powder, baking soda, and salt together in a large bowl.
- Whisk sugar, oil, egg, milk, and vanilla extract together in a separate bowl. Stir into flour mixture until just moistened. Fold in bananas and chocolate chips.
- Divide batter among the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 205.1 calories, Carbohydrate 26.9 g, Cholesterol 14 mg, Fat 10.3 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 218.5 mg, Sugar 11.5 g
BANANA NUT CHOCOLATE CHIP MUFFIN TOPS
You'll go bananas for these tasty muffin tops! Made with Betty Crocker™ Banana Chocolate Chip Muffin Tops Mix and a handful of chopped walnuts, these easy-to-make treats are perfect for breakfast, dessert or any time in between. For even more to love, just check the ingredients list and prep time! You'll have fresh-baked, sweet banana nut muffin tops ready to serve before you know it.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 55m
Yield 16
Number Of Ingredients 3
Steps:
- Heat oven to 400°F (375°F for dark or nonstick pan). Line large cookie sheet with cooking parchment paper; set aside.
- In medium bowl, stir muffin tops mix, water, oil and egg just until blended (batter will be thick). Stir in 1/2 cup of the walnuts.
- Drop batter by rounded tablespoonfuls about 2 inches apart onto lined cookie sheet. Bake 10 to 13 minutes or until edges are golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely before drizzling.
- Squeeze pouch of glaze (from box) about 15 seconds (do not microwave). Cut off tip of 1 corner of pouch. Drizzle glaze over muffin tops. Sprinkle with remaining 1/4 cup walnuts. Store in airtight container at room temperature.
Nutrition Facts : Calories 170, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Muffin Top, Sodium 120 mg, Sugar 12 g, TransFat 0 g
ZUCCHINI-CHOCOLATE CHIP MUFFINS
Whenever I make these muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. -Janet Pierce DeCori, Rockton, Illinois
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts : Calories 234 calories, Fat 13g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 213mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CHIP AND WALNUT BANANA BREAD MUFFINS
These muffins are so moist and delicious there are never any leftovers. I am a person that does not like an overabundance of banana flavour so these were just right. You can also make this into a banana loaf as well. Adapted from a recipe I found on the Food Network.
Provided by Veggie Girl Kacey
Categories Dessert
Time 35m
Yield 12 Muffins, 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Sift the flour, baking soda and salt into a bowl. Set aside.
- Whisk the eggs and the vanilla together. Set aside.
- Preheat oven to 350°F.
- Cream together the butter and sugar until light and fluffy (I use a Kitchen Aid stand mixer for this).
- Gradually pour the egg mixture into the butter while mixing until incorporated.
- Add the bananas and stir until incorporated.
- Mix in the flour mixture until just incorporated with a spatula.
- Pour in the walnuts and chocolate chips and gently fold into mixture.
- Place mixture in a paper-line muffin tray and bake for about 20 minutes or until a toothpick comes out clean. (All tray sizes and ovens are different so keep an eye on them).
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BANANA CHOCOLATE CHIP STREUSEL MUFFINS - SALLY'S BAKING …
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5/5 (37)Category Muffins
- Preheat oven to 425°F (218°C). Line muffin tin with baking cups or spray with nonstick spray. Set aside.
- In a medium bowl, gently toss together the flour, cinnamon, baking soda, baking powder, and salt. Set aside. Using an electric stand or hand mixer, beat the sugar, butter, and egg in a large bowl until fluffy, scraping down the sides as needed. On low speed, beat in the mashed bananas and yogurt. By hand, stir in the dry ingredients mixing until everything is *just* combined. Do not overmix.
- Layer one scant Tablespoon of batter into the muffin cup. Sprinkle with streusel. Layer another spoonful on top and layer with more streusel. Continue to layer batter and streusel into each muffin tin.
BANANA CHOCOLATE CHIP MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (188)Calories 320 per servingTotal Time 30 mins
- You'll use the larger number of cups if you include the full amount of all three add-ins: chocolate chips, walnuts, and cinnamon chips., In a medium-sized mixing bowl, beat together the butter and sugar till smooth., Beat in the mashed banana, then the egg, flavorings, and milk., Add the baking powder, baking soda, salt, and flours, stirring till smooth; if the mixture has a lot of lumps, beat at a higher speed until they've nearly disappeared., Stir in the chocolate chips, walnuts, and cinnamon chips., Heap the thick batter into the prepared muffin cups, mounding them quite full; a muffin scoop works well here.
- Sprinkle the tops of the muffins with coarse white sparkling sugar, if desired., Bake the muffins for 20 to 23 minutes, until a cake tester inserted into the center of one of the middle muffins in the pan comes out clean., Remove the muffins from the oven, and tilt them in the pan to cool a bit; this will prevent their bottoms from becoming soggy.
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