Best Mom Im Home P B Banana Chocolate Chip Muffins Rsc Recipes

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FAVORITE BANANA CHIP MUFFINS



Favorite Banana Chip Muffins image

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

1-1/2 cups all-purpose flour
2/3 cup sugar
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 large egg, room temperature
1-1/3 cups mashed ripe bananas (about 3 medium)
1/3 cup butter, melted
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips

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 CHOCOLATE CHIP MUFFINS (LIGHT)



Banana Chocolate Chip Muffins (Light) image

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

3/4 cup mashed ripe banana (about 1-1/2 medium bananas)
1/2 cup granulated sugar
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup low-fat plain yogurt or 1/2 cup low-fat sour cream
1/4 cup semi-sweet chocolate chips

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

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

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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