BANANA MUFFINS WITH CHOCOLATE CHIPS
This muffin is very moist and fluffy with a good banana flavor.
Provided by kerrydawn
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine flour, baking powder, baking soda, and salt in a medium bowl.
- Beat the eggs with an electric mixer until foamy. Add sugar; beat until fluffy. Continue beating while adding mashed bananas, oil, and vanilla extract. Add flour mixture in 2 batches, alternating with yogurt, beating batter briefly after each addition, and until creamy following last flour addition. Stir in chocolate chips. Fill the prepared muffin cups to the top with batter.
- Bake in the preheated oven until tops spring back when lightly pressed, 22 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 44.6 g, Cholesterol 27.9 mg, Fat 9.4 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 2.4 g, Sodium 261.3 mg, Sugar 25 g
BANANA CHOCOLATE CHIP MUFFINS
My wife has made these a half dozen times since finding the original recipe in a Penzey's spice catalog. I was originally rather dubious about combining bananas and chocolate chips, but these taste great.
Provided by Toby Jermain
Categories Quick Breads
Time 50m
Yield 22 muffins
Number Of Ingredients 11
Steps:
- Grease two 12 cup muffin pans and set aside.
- Preheat the oven to 350 degrees F.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla and mashed bananas.
- In a separate bowl, sift together the flour, baking soda, salt, and cinnamon.
- Mix the chocolate chips and nuts into the flour mixture, stir this into the bowl with the butter mixture, and mix until just blended.
- Spoon the batter into the muffin pans, filling 22-23 holes 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out completely clean.
- Allow muffins to cool about 5 minutes, and carefully run a dinner knife around the outside of each muffin to loosen.
- Allow muffins to cool completely before removing from pans or they will break up.
- If the bottoms are still damp, set on a wire rack for a few hours before wrapping.
- These freeze great.
Nutrition Facts : Calories 241, Fat 14.3, SaturatedFat 4.8, Cholesterol 30.3, Sodium 200.2, Carbohydrate 28, Fiber 2.1, Sugar 18.1, Protein 2.9
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.
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