BANANA-CHOCOLATE CHIP MUFFINS
All natural fat free yogurt helps make these muffins moist and delicious!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
- In large bowl, beat bananas, oil, yogurt and egg with whisk or fork. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups.
- Bake 17 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan.
Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 12 g, TransFat 0 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 CHIP COOKIE BANANA MUFFINS
Keep the recipe close. With crushed chocolate chip cookies in the batter and crumbled on top, these banana muffins will surely be requested again.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield Makes 12 servings, 1 muffin each.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Remove 1/2 cup of the crushed cookies; set aside for the topping. Mash bananas with fork in large bowl. Add egg, milk and oil; mix well. Stir in combined flour, sugar and baking powder just until moistened. Stir in remaining crushed cookies.
- Spoon evenly into 12 medium muffin cups sprayed with cooking spray. Sprinkle with reserved crushed cookies.
- Bake 20 min. or until toothpick inserted in centers come out clean. Serve warm or cooled.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
BANANA CHOCOLATE CHIP COOKIES
This recipe uses very ripe bananas, the ones which you would not want to eat. The riper the bananas are, the more flavor they have.
Provided by Evelyn Brown
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h15m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
- Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
- Bake in preheated oven for 12 to 15 minutes.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 39.2 g, Cholesterol 38.7 mg, Fat 13.2 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 7.8 g, Sodium 195 mg, Sugar 22.9 g
BANANA-CHOCOLATE CHIP MUFFINS
WOW! Get this...a very low-fat muffin recipe that actually tastes great!! After failing at many attempts to create a really tasty, low-fat muffin, I came across this recipe, and it is really good...great for dieters!
Provided by Manda
Categories Quick Breads
Time 35m
Yield 12 mufins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin.
- In large bowl, mash bananas with fork.
- Whisk in egg, milk, granulated sugar, and brown sugar.
- In separate bowl, combine flour, baking soda, and salt.
- Add flour mixture to banana mixture and combine well.
- Fold in chocolate chips and walnuts.
- Spoon equal amounts of batter into 12 muffin cups.
- Bake 20 minutes or until toothpick inserted in center comes out clean.
- Allow to cool slightly in pan, then remove to wire rack.
BANANA CHOCOLATE-CHIP MUFFINS
Make and share this Banana Chocolate-Chip Muffins recipe from Food.com.
Provided by bert2421
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Combine bananas, oil, sugar, vanilla and egg in a large bowl, and mix well.
- Mix dry ingredients in a separate bowl.
- Add flour mixture to banana mixture, mixing until just blended.
- (ignore lumps) Fill muffin tins about 2/3 full.
- Bake 20 minutes.
- This recipe doubles easily.
Nutrition Facts : Calories 237.3, Fat 11.1, SaturatedFat 3.5, Cholesterol 15.5, Sodium 337.1, Carbohydrate 35, Fiber 3.2, Sugar 19.7, Protein 3.4
CHOCOLATE CHIP-BANANA MUFFINS
Love banana bread? Whip up muffins with an extra bonus of chocolate chips.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 27m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
- Beat egg slightly in medium bowl; stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
- Bake about 15 minutes or until golden brown.
Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 11 g, TransFat 1 g
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- Combine the flour, oatmeal, baking soda and salt in small bowl. In a large mixing bowl, or bowl of a stand mixer, beat the butter until light and fluffy. Beat in the mashed banana. Add the brown sugar, sugar and vanilla extract and beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips using more or less depending on how much chocolate you like. Obviously, around here the only choice is - very chocolatey!
- Drop about a teaspoon or so of batter into each cupcake liner. Liners should be filled pretty close to the top, but with just a little room left.
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