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.
MINI BANANA CHOCOLATE CHIP MUFFINS
These mini banana chocolate chip muffins are just right for snacking and enjoy the health benefits of whole wheat flour and flax seed meal.
Provided by Debbwl
Categories Quick Breads
Time 33m
Yield 32-36 mini muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease a mini muffin tin.
- Mix six first ingredients in a medium bowl.
- Add chocolate chips; set aside.
- Mix bananas, eggs, oil, vanilla and almond extract.
- Combine both mixtures until well blended.
- Spoon into muffin cups.
- Bake in center of oven 12 to 14 minutes, or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 76.2, Fat 2.5, SaturatedFat 0.8, Cholesterol 11.6, Sodium 81, Carbohydrate 12.7, Fiber 1.3, Sugar 4.8, Protein 1.5
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
BANANA CHOCOLATE MINI-MUFFINS
My mum gave me this recipe and said she used to give one of these to me in my lunchbox as a treat when I was younger, they are sooooo good, I am not joking these are probally the best muffins I have ever tasted. they freeze really well
Provided by Perfect Pixie
Categories Quick Breads
Time 20m
Yield 36 mini-muffins, 36 serving(s)
Number Of Ingredients 9
Steps:
- mix flour, baking powder and chocolate chips together in large bowl.
- melt butter and combine with sugar, mashed banana, vanilla, eggs and milk.
- pour the wet ingredients onto the dry ingredients and mix until dry ingredients are barely damp.
- spoon mixture into well-sprayed or buttered mini-muffin pan.
- bake at 200°C for 10 minutes or until muffins spring back when pressed lightly in centre.
Nutrition Facts : Calories 69.2, Fat 2.4, SaturatedFat 1.4, Cholesterol 15.7, Sodium 45.9, Carbohydrate 10.8, Fiber 0.4, Sugar 4.6, Protein 1.4
MINI BANANA CHIP MUFFINS
My kids always wondered why I kept the banana's after they started turning dark brown. Now they know why! I make muffin tops out of them. These tasty morsels seem to disappear faster than I can make them.
Provided by The Kissing Cook
Categories Breads
Time 1h5m
Yield 4 DOZEN MINI MUFFINS, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, stirring until just combined.
- Stir in sliced bananas and chocolate chips.
- Spoon into greased muffin top tins or mini muffin tins and bake at 350 degree oven for 15 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack to cool completely.
- Enjoy.
Nutrition Facts : Calories 458.1, Fat 21.3, SaturatedFat 12.6, Cholesterol 93.4, Sodium 482.6, Carbohydrate 64.7, Fiber 5.2, Sugar 37, Protein 7.8
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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