ONE BOWL BANANA & CHOCOLATE CHIP MUFFINS
These easy muffins are moist and tender with good banana flavour. The addition of chocolate chips makes them simply irresistible. A great treat for the whole family!
Categories Desserts & Sweets
Time 40m
Yield Serves: 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180°C). Line 12 muffin cups with paper liners; set aside.
- In large bowl, mash bananas; whisk in eggs, oil and vanilla until well blended. Whisk in sugar until combined.
- Stir in flour, baking soda and salt just until combined. Fold in chocolate chips.
- Spoon into prepared muffin cups. Bake until tester comes out clean, about 30 to 35 minutes. Let cool in pan on wire rack for 10 minutes before turning out muffins. Let the muffins cool completely and then store in airtight containers for up to 2 days or freeze for up to 1 month.
Nutrition Facts :
EASY BANANA MUFFINS WITH CHOCOLATE CHIPS
For the best banana muffins, use very ripe bananas. In fact, if you can wait a day for browned, overripe, and speckled bananas, they are even better. Just before baking, we throw in mini chocolate chips. You can leave them out or swap for regular chocolate chips or fruit like blueberries or strawberries.
Provided by Adam and Joanne Gallagher
Categories Muffins
Time 33m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Heat oven to 350° Fahrenheit. Line muffin cups with paper liners. This recipe makes 12 regular-sized muffins.
- Whisk the flour, brown sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk the melted butter, mashed banana, egg, and vanilla until blended.
- Add the banana mixture to the bowl with dry ingredients, then use a fork to combine. Do not overmix.
- Stir in the chocolate chips.
- Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes.
Nutrition Facts : ServingSize 1 muffin, Calories 227, Protein 3.2g, Carbohydrate 33g, Fiber 2.1g, Sugar 15.8g, Fat 9.6g, SaturatedFat 5.6g, Cholesterol 28.9mg, Sodium 164.7mg
CHOCOLATE CHIP BANANA MUFFINS
Provided by Trisha Yearwood
Time 1h
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Line a 12-cup muffin pan with parchment squares so they come up over the sides, and set aside.
- Whisk together the flours, wheat germ, baking soda and salt in a medium bowl. Beat the butter and sugars together with an electric mixer until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition.
- Mash the bananas with a fork in a separate bowl. Stir in the milk and vanilla. With the mixer on low, alternately add thirds of the flour mixture and halves of the banana mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Fold in the chocolate chips.
- Divide the batter among the muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 24 minutes.
BANANA CHIP MUFFINS
These are wonderful little muffins. I always have to have one just out of the oven warm. These are so good.
Provided by Miss Annie
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Beat eggs, oil and sugar in a bowl until smooth.
- Stir in bananas.
- Combine dry ingredients and stir into the banana mixture, just until moistened.
- Stir in chocolate chips.
- Fill greased muffin cups (or use cupcake paper liners) 3/4 full.
- Bake at 375ºF.
- for 18 to 20 minutes or until muffins test done.
Nutrition Facts : Calories 274.6, Fat 10.2, SaturatedFat 2.9, Cholesterol 15.5, Sodium 209.9, Carbohydrate 44.4, Fiber 2.3, Sugar 22.1, Protein 3.9
MOIST BANANA CHOCOLATE CHIP MUFFINS
These banana chocolate chip muffins are incredibly moist and arguably the most delicious way to use up old bananas.
Provided by The Taste of Kosher
Categories Dairy Free Breakfast
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F or 175°C.
- Whisk together flour, sugar, baking soda, and salt in a mixing bowl.
- Add mashed bananas, the egg, oil and vanilla. Mix until well combined.
- Add chocolate chips. Using a baking spatula mix until they are evenly distributed.
- Using a ladle, spoon the batter into paper-lined standard 12-cup muffin tin.
- Sprinkle additional chocolate chips on each muffin cup.
- Bake for 15 to 25 minutes* or until a toothpick inserted in the center comes out clean.
- Remove and let cool for 5 minutes before moving to a cooling rack.
Nutrition Facts : Calories 231 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 151 milligrams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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.
PERFECT BANANA CHOCOLATE CHIP MUFFINS! FLUFFY & MOIST!
Steps:
- Preheat oven to 350.
- Grease your muffin tins
- Peel bananas and throw them in a big bowl with the melted butter and smash it all together with a fork.
- Keep blending until the mixture is creamy and smooth, not chunky.
- Add sugar, egg and vanilla and mix just until combined.
- Stir in salt and baking soda.
- Add flour and chocolate chips and mix until just combined. Do not overmix!
- Divide into muffin tins.
- Bake until cake tester or toothpick pulls out cleanly for about 18-20 minutes
Nutrition Facts : Calories 273 kcal, Carbohydrate 40 g, Protein 3 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 144 mg, Fiber 3 g, Sugar 22 g, ServingSize 1 serving
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 BREAD MUFFINS
Steps:
- You can watch the video in the post for visual instructions.Line a muffin pan with paper liners and preheat oven to 360 degrees Fahrenheit (ca. 182 °C).
- Add the dry ingredients (except chocolate chips) to a large mixing bowl.
- Mash the bananas in a different medium-sized bowl with a fork. Add the other wet ingredients and stir until combined. You can also blend all wet ingredients in a blender or food processor.
- Add the wet ingredients to the dry ingredients and stir with a whisk. You can also use a hand mixer.
- Finally, stir in the dairy-free chocolate chips.
- Divide the batter among the wells of the muffin pan. I had enough batter to make 8 muffins.
- Bake for about 25 minutes or until you spot cracks on top of the muffins. I also recommend making a toothpick test. Insert a toothpick into the center of one muffin. It should come out almost clean (it's ok if there are some crumbs attached to the toothpick, but it shouldn't come out wet).
- Let the muffins cool and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Facts : ServingSize 1 muffin, Calories 208 kcal, Carbohydrate 29 g, Protein 5 g, Fat 8 g, SaturatedFat 2 g, Fiber 4 g, Sugar 13 g
BASIC BANANA MUFFINS
This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they're ready, start to finish, in just half an hour! -Lorna Greene, Harrington, Maine
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 209mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
BANANA CHIP MUFFINS II
This recipe has been created with the idea of lowering the fat content. These are so delicious -- you'll never miss the fat!! Can also be made as a quick bread. Pour batter into an 8 x 4 inch loaf pan, and bake at 350 degrees F for 45 to 50 minutes.
Provided by ANGCHICK
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Coat a 12 cup muffin tin with nonstick spray.
- Whisk together flour, baking powder, soda, cinnamon, salt, and sugar. Mix in egg whites, applesauce, and banana mash until just moistened. Stir in chocolate chips. Divide batter into muffin cups.
- Bake for 15 to 18 minutes.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 33.9 g, Fat 2.3 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 138.1 mg, Sugar 19.2 g
FAVORITE BANANA CHIP MUFFINS
These banana chocolate chip muffins are one of the first things my husband gets hungry for when he's home from deployment. I make sure to have the overripe bananas ready. They're a family tradition. -Kimberly Duda, Sanford, North Carolina
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking soda, cinnamon and salt. In another bowl, whisk egg, bananas, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups three-fourths full. Bake 17-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 207 calories, Fat 8g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 172mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
BANANA MUFFINS
Provided by Food Network Kitchen
Time 45m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Lightly brush a 12-muffin tin with butter and set aside.
- Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.
- Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.
- Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.
- Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
- Copyright 2003 Television Food Network, G.P. All rights reserved
BANANA CHOCOLATE CHIP MUFFINS
Steps:
- Preheat oven to 375°F. Line a muffin pan with paper liners.
- Combine flour, baking soda, and salt in a small bowl. Stir in chocolate chips.
- Combine sugar, bananas, egg, oil, and vanilla in a medium bowl.
- Add dry ingredients and mix just until combined.
- Pour into prepared muffin tin and bake 18-20 minutes or until a toothpick comes out clean. Do not overbake.
- Cool 5 minutes in the pan before removing and cooling on a baking rack.
Nutrition Facts : ServingSize 1 muffin, Calories 263 kcal, Carbohydrate 34 g, Protein 3 g, Fat 13 g, SaturatedFat 10 g, Cholesterol 15 mg, Sodium 197 mg, Fiber 1 g, Sugar 19 g
BANANA MUFFINS II
These delicious banana muffins are easy for kids to make.
Provided by ABI_GODFREY
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
- Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
- Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 32.3 g, Cholesterol 29.1 mg, Fat 5.8 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 3.4 g, Sodium 274.6 mg, Sugar 16.7 g
EASY BANANA MAYO MUFFINS
Moist and delicious, these Banana Mayo Muffins require no eggs, oil or butter. They're quick and easy to make in 3 easy steps. Guaranteed to become a family favourite!
Provided by Jackie Currie
Categories Dessert
Number Of Ingredients 7
Steps:
- Preheat oven to 375ºF
- In a large bowl, mash bananas, and stir in mayonnaise until well-combined.
- In another bowl, mix together dry ingredients.
- Add dry ingredients to wet and gently stir until combined, taking care to not overmix. Batter should be lumpy.
- Line or spray 12 wells of a muffin tin and divide batter evenly betwen them.
- Bake at 375ºF for 20 minutes or until they pass the toothpick test.
- Remove from oven and transfer to cooling rack.
Nutrition Facts : ServingSize 1 muffin, Calories 295 kcal, Carbohydrate 38 g, Protein 3 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 211 mg, Fiber 1 g, Sugar 19 g
BANANA AND CHOC-CHIP MUFFINS
Plain and simple recipie. Perfect with a cup of tea or a casual party, and the kids just love them!!!
Provided by chocolatetreats
Time 35m
Yield Makes Muffins
Number Of Ingredients 0
Steps:
- In a mixing bowl mash the banana and add the milk, egg and margarine. Mix well.
- stir the flour, sugar and chocolate-chips into the banana mixture, mixing only until the ingredients are combined.
- Spoon the mixture into well greased muffin tins. Bake in an oven at 190c for 20 minutes. Serve warm or cold
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- Preheat the oven to 350° and line two 12-cup muffin tins (we love this non-stick set) with paper or foil liners. In a large bowl, combine the sugar, melted butter, bananas and eggs; mix thoroughly. In a medium bowl, whisk the flour with the baking soda and salt. Add the dry ingredients to the wet ingredients and whisk until the batter is evenly moistened. Stir in the chocolate chips.
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- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
- Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-23 minutes, give or take. (For mini muffins, bake 12-14 total minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
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- First, preheat oven to 350ºF and line a muffin tin with cupcake liners or spray with coconut oil cooking spray.
- Mash 2 large bananas in a medium-size bowl until there are a few lumps. Then, crack in 2 eggs and whisk. Add almond milk and vanilla and whisk again.
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