Mom Im Home P B Banana Chocolate Chip Muffins Rsc 12 Food

BANANA CHOCOLATE CHIP MUFFINS

Banana Chocolate Chip Muffins image

Fluffy soft and moist, these are the best banana chocolate chip muffins ever. Prep this easy one bowl recipe in less than 10 minutes with a few ingredients.

Provided by Sam | Ahead of Thyme

Categories Dessert

Time 30m

Number Of Ingredients 10

Ingredients

3 ripe bananas (or 1 cup mashed)
1/2 cup vegetable oil
1 large egg
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup sugar
1 + 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup chocolate chips or chunks

Steps:

Preheat oven to 350 F.
Mash the bananas in a large bowl using a fork. Add the vegetable oil, egg, milk, vanilla and sugar and whisk together.
Add in the flour, baking powder and salt. Stir with a spatula until just combined (do not overmix). Fold in the chocolate chips.
Divide the mixture into a lined 12-tin muffin pan. Fill each slot at least 3/4 full. Bake for 20-25 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer them onto a wire cooling rack to cool down.

Nutrition Facts : ServingSize 1 muffin, Calories 212 calories, Sugar 15.2 g, Sodium 43.7 mg, Fat 10.3 g, SaturatedFat 7.6 g, TransFat 0 g, Carbohydrate 29.1 g, Fiber 1.7 g, Protein 2.9 g, Cholesterol 11.7 mg

EASY CHOCOLATE CHIP-BANANA MUFFINS

Easy Chocolate Chip-Banana Muffins image

Saving extra-ripe bananas? Add them to Easy Banana-Chocolate Chip Muffins! Chocolate chip muffins are almost always better with the help of sweet bananas.

Provided by My Food and Family

Categories Dairy

Time 39m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1-1/2 cups flour
1/2 cup plus 1 Tbsp. sugar, divided
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1 egg
1 cup mashed fully ripe bananas (about 3)
3/4 cup sour cream
3 Tbsp. oil
1/2 cup semi-sweet chocolate chips

Steps:

Heat oven to 350ºF.
Combine flour, 1/2 cup sugar, baking powder, baking soda and salt in large bowl; set aside. Mix egg, bananas, sour cream and oil until blended. Add to flour mixture; stir just until moistened. Stir in chocolate morsels. (Batter will be lumpy.)
Spoon into 12 paper-lined muffin cups. Mix remaining sugar and cinnamon; sprinkle over batter.
Bake 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool.

Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

MOM, I'M HOME! P B BANANA CHOCOLATE CHIP MUFFINS (RSC #12)

Mom, I'm Home! P B Banana Chocolate Chip Muffins (Rsc #12) image

Kids and adults alike will be eager to walk in the door when you've got this snack waiting for them. It's not overly sweet, yet contains so many favorite ingredients to create joyful smiles. A bonus is that you can choose to make 2 loaves of bread, 15-18 muffins, or a combo of each! *Listed cooking time is for bread...muffins take just 20-25 minutes. Created for RSC #12.

Provided by DuChick

Categories Quick Breads

Time 1h15m

Yield 2 loaves, 15-18 serving(s)

Number Of Ingredients 14

Ingredients

1 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour
1/2 cup Splenda sugar substitute
1/2 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon cinnamon
2 ripe bananas, mashed
1 cup milk
3/4 cup peanut butter
3 tablespoons canola oil
1 teaspoon vanilla
1 egg white
1/3 cup applesauce
3/4 cup mini chocolate chip

Steps:

Preheat oven to 350*.
Stir together flour, Splenda, brown sugar, baking powder and cinnamon.
In another bowl, combine bananas, milk, peanut butter, oil, vanilla, egg white and applesauce.
Add the two mixtures together and stir until combined. There should be no lumps.
Gently stir in mini chocolate chips.
If making loaves, pour batter evenly into two sprayed 8"x 4" loaf pans. If making muffins, pour batter evenly into sprayed muffin tins, or use cupcake liners. Depending on size of tins, you will have enough batter for 15-18 muffins. If you'd like to make just one loaf of bread, you will have enough extra batter to make 6 large muffins.
Bake bread for 50-55 minutes. Bake muffins for 20-25 minutes. Use toothpick test to check for doneness.
Dust with powdered sugar when cool.

Nutrition Facts : Calories 272.7, Fat 12.8, SaturatedFat 3.5, Cholesterol 2.3, Sodium 149.8, Carbohydrate 36.1, Fiber 3.3, Sugar 15, Protein 7

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