BANANA CHOCOLATE CHIP MUFFINS
Perfect to grab and go, these banana chocolate chip muffins are golden, fluffy, and perfectly banana-y.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 45m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F and set an oven rack in the middle position. Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Add the mashed bananas, vanilla, and sour cream (or Greek yogurt) and beat until blended (the batter will look a bit curdled; that's okay). Add the dry ingredients and mix on low speed until well blended. Set aside 3 tablespoons of the chocolate chips (you'll sprinkle those over the top of the muffins); on low speed, mix the remaining chips evenly into the batter.
- Spoon the batter into the prepared muffin tin (the cups will be very full) and sprinkle evenly with the reserved chocolate chips. Bake the muffins until the tops are golden and domed, 23 to 25 minutes. Let the muffins cool in the pan for 10 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving. The muffins are best fresh out of the oven but will keep for up to 4 days stored in a sealed container or resealable plastic bag, in a single layer (to prevent the muffins from getting soggy, line the top and bottom of the container or bag with a single layer of paper towels).
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Facts : ServingSize 1 muffin, Calories 289, Fat 13 g, Carbohydrate 41 g, Protein 4 g, SaturatedFat 8 g, Sugar 24 g, Fiber 2 g, Sodium 207 mg, Cholesterol 55 mg
SOUR CREAM CHIP MUFFINS
Take one bite and you'll see why I think these rich, tender muffins are the best I've ever tasted. Mint chocolate chips make them a big hit with my family and friends. -Stephanie Moon, Boise, Idaho
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 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 :
STRAWBERRY-BANANA CHOCOLATE CHIP MUFFINS
Here's a great muffin for you to try. Wonderfully delicious fresh chopped strawberries, ripe bananas and mouth-watering chocolate chips combined to please anyone who loves homemade muffins.
Provided by Annacia
Categories Quick Breads
Time 42m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F/180 degrees C and grease a 16 cup muffin pan or place 16 paper muffin cup liners in muffin pan.
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
- In another bowl, whisk the egg, oil, sour cream (or plain yogurt can be used) and vanilla. Stir into dry ingredients just until moistened. Fold in bananas, chopped strawberries and chocolate chips.
- Fill greased or paper-lined muffin cups two-thirds full. Bake in preheated oven for 22-25 minutes or until a toothpick inserted near the center comes out clean (toothpick inserted into center of muffin may be a bit moist and gooey because of using fresh chopped strawberries, but that's alright). Cool for 5 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 214.5, Fat 11.1, SaturatedFat 2.9, Cholesterol 15.4, Sodium 185.7, Carbohydrate 28, Fiber 1.3, Sugar 15.6, Protein 2.5
BANANA CHOCOLATE CHIP MUFFINS (LIGHT)
Kids will ask for more! If you love the mix of banana and chocolate you will love these light muffins! A R. Reisman recipe. I have made this recipe both with plain yogurt and sour cream and they always turn out great.
Provided by Redsie
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Spray a 12-cup muffin pan with cooking spray.
- In a large bowl and using an electric mixer, beat together bananas, sugar, oil, egg, and vanilla until well mixed.
- In another bowl, stir together flour, baking powder, and baking soda; stir flour mixture into banana mixture.
- Stir in yogurt.
- Fold in chocolate chips.
- Divide among prepared muffin cups.
- Bake in centre of oven for 15 minutes or until a tester inserted in centre of muffins comes out clean.
Nutrition Facts : Calories 153, Fat 6.2, SaturatedFat 1.4, Cholesterol 15.9, Sodium 147.8, Carbohydrate 22.8, Fiber 0.7, Sugar 13.4, Protein 2.3
BANANA CHOC CHIP MUFFINS
A light n tasty muffin...great addition to the kids lunchbox. Recipe Source - Fresh Living Magazine
Provided by Stardustannie
Categories Dessert
Time 25m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 200°C Line a medium muffin tray (12 sections) with paper cases. Melt butter in a small saucepan or heat-proof bowl in the microwave. Set aside to cool slightly.
- Sift flour into a mixing bowl. Stir in sugar. Make a well in the centre of dry ingredients.
- Using a whisk, lightly beat milk, eggs and butter in a jug. Add to dry ingredients, along with mashed banana. Using a wooden spoon, gently mix ingredients until just combined. Stir in choc bits. Don't beat the mixture or the muffins will be tough.
- Spoon the mixture evenly into the muffin cases. Bake for 15-20 minutes or until firm on top when lightly touched. Leave in the tray for 3 minutes. Transfer the muffins to a rack to cool.
Nutrition Facts : Calories 246.8, Fat 9.8, SaturatedFat 5.7, Cholesterol 43.1, Sodium 318.8, Carbohydrate 38, Fiber 1.9, Sugar 18.7, Protein 4.3
BANANA MUFFINS I
This is a great banana muffin recipe! It has little sugar and almost no fat if you use fat free sour cream. A big hit with everyone!
Provided by MEVERTSE
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- Mix together flour, baking powder, baking soda and salt. In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the sour cream. Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving. For best flavor, place in an airtight container or bag overnight.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 16.9 g, Cholesterol 17.6 mg, Fat 1.6 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 193.6 mg, Sugar 6.5 g
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