Chocolate Banana Muffins Recipe
"I bake something almost everyday—either in the morning before everyone's awake or in the evening," comments Stephanie Kienzle from North Miami Beach, Florida. "I whip up these tender muffins in no time and serve them with jam for breakfast or ice cream and chocolate syrup for dessert."
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 24
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 2 cups all-purpose flour
- 1/2 cup butter softened
- 1/2 cup packed brown sugar
- 1 cup chopped walnuts
- 3 teaspoons vanilla extract
- 1/2 cup sugar
- 1 cup (6 ounces) semisweet chocolate chips
- 3 teaspoons baking soda
- 1-1/2 cups mashed ripe bananas (about 3 large)
- Carbohydrate 13.2854083431868 g
- Cholesterol 71.582291675262 mg
- Fat 29.9182295867047 g
- Fiber 0.612750014623745 g
- Protein 2.82822958468 g
- Saturated Fat 17.2411741687407 g
- Serving Size 1 1 serving (67g)
- Sodium 1497.85850353353 mg
- Sugar 12.6726583285631 g
- Trans Fat 2.18838191693613 g
- Calories 327 calories
Directions In a bowl, cream butter and sugars. Beat in eggs, bananas and vanilla. Combine flour and baking soda; add to creamed mixture just until combined. Stir in the walnuts and chocolate chips. Fill greased or paper-lined muffin cups half full. Bake at 350degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 2 dozen. Originally published as Chocolate Banana Muffins in Quick Cooking March/April 2001, p48 Nutritional Facts 1 serving (1 each) equals 191 calories, 9 g fat (4 g saturated fat), 28 mg cholesterol, 204 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
