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These bite-sized mini muffins will be a favorite with your family and friends—or anyone who loves bananas, peanut butter and chocolate! A nice way to use up overripe bananas. Amie Longstaff - Painesville Township, Ohio
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Facts 2 muffins equals 126 calories, 6 g fat (3 g saturated fat), 18 mg cholesterol, 112 mg sodium, 16 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Monkey Muffins in Simple & Delicious September/October 2009, p37
Banana BasicsLook for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed.
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Reviewed on Jun. 30, 2011 by i_like_pie
I substituted half of the flour with whole wheat. I was pretty sure my family would like these, but I was prepared not to since I'm not a huge fan of peanut butter. I was pleasantly surprised with the combination of flavors.
Reviewed on Jun. 29, 2011 by RhondaL72
These are my favorite muffins! I have altered them to make them healthier, replacing all of the butter with the same amount of applesauce and using whole wheat flour for half of the flour. I make them in regular size muffin cups, and they turn out deliciously every time!
Reviewed on Jun. 28, 2011 by bonnie8948
<p>I made the muffins in standard size muffin pans. I substituted white chocolate chips for the mini semisweet chips. They were a huge hit at our church social hour. This recipe is a keeper!
Reviewed on Jun. 27, 2011 by SuzBrinkman
I also put the ingredients into my Livestrong.com recipe index and each muffin (1 of 72) came out at 64 calories each which is right on with Taste of Home...carbs came out to 8g & sugars at 3.09. They're a very nice treat when you're watching those calories!!!
Reviewed on Jun. 27, 2011 by KFue
Did anyone try swapping out the butter and replacing it w/ applesauce or yogurt? If so did it work? (Just looking for ways to lighten this recipe up a bit.)
Reviewed on Jun. 26, 2011 by pooh100101
To " Have your cake & lose weight too", Check YOUR math! You are basing your calculations on 36 but the recipe yield is 72!! So their calculations are correct. Great recipe but if you are soncerned, you can try Splenda to substitute for the sugar but I think as others have said, you can even do with less than the cup in the recipe.
Reviewed on Jun. 25, 2011 by Have Your Cake & Lose Weight too
As a diabetic and an award winning healthy cook I am very aware of calories and diabetic exchanges. I looked at a cup of sugar, a cup of banana, 2 cups of white flour and 3/4 of a cup of chips and it just didn't seem possible that all that sugar would be only 1 carb serving for 2 cupcakes. I entered the ingredients into Spark Recipe and each of the 36 cupcakes is almost 130 calories, a starch and a fat. I understand this happens sometimes but each mini cupcake is 2 carbs not 1 carb serving as stated. I hope Taste of home double checks the recipe and makes the correction.
Reviewed on Jun. 25, 2011 by jshanses
I made larger size muffins and got 20 out of one recipe! I had to keep them in for 5-6 minutes longer, but they turned about fabulously! I thought I was putting way too much batter in the cups, but they don't puff up a ton, so could have put in more and made fewer. The batter was thick like a cookie dough, so I was worried they wouldn't turn out - but they did! Great recipe!
Reviewed on Jun. 15, 2011 by maceyj0
I cut down on the sugar (2/3 C), and they were still great
Reviewed on May. 28, 2011 by michelle_lozier
These are AMAZING! I even reduced the sugar to 3/4 cup, and didn't use chocolate chips, and they are a new favorite! These are going in my recipe box!
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