Banana Muffins With Mini Chocolate Chips Recipes
BANANA MUFFINS WITH MINI CHOCOLATE CHIPS
"I combined a few recipes to come up with these banana muffins. The chocolate chips often surprise people who try them," writes Colleen Johnson of Elbridge, New York. "Our four boys make these disappear in a hurry, so I usually double the recipe," she adds.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk, oil, banana and applesauce; stir into dry ingredients just until moistened. Fold in the chocolate chips. , Fill greased muffin cups two-thirds full. Bake at 400° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 232 calories, Fat 11g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 206mg sodium, Carbohydrate 32g carbohydrate, Fiber 1g fiber), Protein 3g protein.
BANANA MUFFINS WITH MINIATURE CHOCOLATE CHIPS
These muffins are a good way to use up over-ripe bananas. You can make them the night before so they're ready to grab for breakfast. They're always a big hit. -Valerie Collier, Charleston, South Carolina
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and brown sugar. Beat in the egg, bananas and vanilla. Combine the flours, baking soda and salt; add to creamed mixture until just moistened. Fold in chocolate chips., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 258 calories, Fat 11g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 248mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 3g fiber), Protein 4g protein.
CHOCOLATE CHIP BANANA MINI MUFFINS
This is an adapted recipe for our family. Can be made using soy butter and soy milk, and Ghiradelli chocolates for milk allergic people. (i made it soy butter and soy milk, so i know it tastes great that way!) Great way to use up overripe bananas!!!!
Provided by lsmith073104
Categories Toddler Friendly
Time 35m
Yield 44 muffins, 11 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Line mini muffin pan with baking cups, or lightly spray pan with cooking spray.
- In medium bowl, combine flour, sugar, baking powder, and salt, stirring ingredients together with a fork until blended.
- In large bowl, combine mashed bananas, egg, melted butter, vanilla extract and milk.
- Using an electric mixer, beather wet ingredients on medium speed until well blended. Be sure bananas are well incorporated.
- Reduce speed to low and blend in dry ingredients, being careful not to overmix the batter.
- Stir in the mini chocolate chips using a rubber spatula.
- Fill each muffin cup with approximately 1 tbsp of batter.
- Bake muffins for 20 minutes or until the tops are golden and a toothpick inserted into the center of one comes out with some melted chocolate but no crumbs.
- transfer to cooling rack to cool completely.
Nutrition Facts : Calories 228.5, Fat 8.1, SaturatedFat 4.8, Cholesterol 28.6, Sodium 152.4, Carbohydrate 37.3, Fiber 1.4, Sugar 21.8, Protein 3.3
MINI BANANA CHOCOLATE CHIP MUFFINS RECIPE
These Mini Chocolate Chip Banana Muffins are the perfect way to use up your brown bananas!
Provided by Elyse Ellis
Categories Dessert
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, cream together butter and sugar.
- Add eggs and beat.
- Add bananas, milk and lemon juice.
- Sift together flour, baking powder, baking soda and salt and add to wet ingredients.
- Fold in chocolate chips.
- Spray mini muffin tins with nonstick cooking spray and fill with batter.
- Bake for 12-15 minutes or until golden brown on top.
Nutrition Facts : Calories 239 kcal, Carbohydrate 37 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 48 mg, Sodium 228 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
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