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Banana Muffins with Miniature Chocolate Chips

 Banana Muffins with Miniature Chocolate Chips
These muffins are a good way to use up over-ripe bananas. You can make them the night before so they're ready to grab for breakfast. They're always a big hit. —Valerie Collier, Charleston, South Carolina
6 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 1/4 cup butter, softened
  • 1/3 cup packed brown sugar
  • 1 egg
  • 3/4 cup mashed ripe bananas (1 to 2 medium)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup miniature semisweet chocolate chips

Directions

  • In a small bowl, cream butter and brown sugar. Beat in the egg,
  • bananas and vanilla. Combine the flours, baking soda and salt; add
  • to creamed mixture until just moistened. Fold in chocolate chips.
  • Coat muffin cups with cooking spray or use paper liners; fill
  • three-fourths full with batter. Bake at 350° for 18-20 minutes
  • or until a toothpick comes out clean. Cool for 5 minutes before
  • removing from pan to a wire rack. Serve warm. Yield: 6 muffins.
Nutritional Facts: 1 muffin equals 258 calories, 11 g fat (6 g saturated fat), 56 mg cholesterol, 248 mg sodium,

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Banana Muffins with Miniature Chocolate Chips (continued)

Nutritional Facts: 38 g carbohydrate, 3 g fiber, 4 g protein.