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From Gasport, New York, Beverly Coyde’s cute little mini-muffins are packed with banana flavor, chocolate chips and topped off with creamy frosting. “They make a great, fast snack when the kids come home from school,” she says.
Nutritional Facts 1 cupcake equals 65 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 57 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.
Originally published as Banana-Chip Mini Cupcakes in Simple & Delicious March/April 2007, p51
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Reviewed on Oct. 03, 2011 by bwoody4
Grandkids loved them. Good after school snack. I added a couple bananas to batter - just made them moister.
Reviewed on Aug. 12, 2011 by joann13209
In answer to conniejo, if you have bananas that are getting over-ripe, just throw them, peels and all in the freezer. Then when you need a banana in a recipe, just defrost, peel and use -- no bananas wasted!
Reviewed on Apr. 03, 2011 by bananacicle
I made this recipe yesterday. The recipe was good, but could use improvement. I would add nuts and fresh bananas for some extra flavor and texture. I have add fresh bananas to cakes and muffins all the time and it has never changed how it has cooked. Although, if the banana chunks are to big or there is to many of them the muffins will fall apart. Also, if you are going to make this recipe, make the icing the night before and leave it at room temperature. It will help the texture. I hope this helps.
Reviewed on Sep. 14, 2009 by kstover
My granddaughter and I made these mini cupcakes and we liked the moistness. Yummy!
Reviewed on Sep. 13, 2009 by conniejo98
How would you make this using fresh bananas? I have some I need to use and think this idea is great!
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