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    You are in: Home / Recipes / Banana Chocolate Chip Muffins Recipe
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    Banana Chocolate Chip Muffins

    Average Rating:

    2 Total Reviews

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    • on August 17, 2004

      I have been making the Penzeys recipe since it was published in their Spring 2003 catalog. The recipe as they published it calls for only 1 cup of banana (about 2), 1/2 cup chocolate chips and no pecans. Since this recipe calls for more banana I can see why you would need to add more flour. These are fantastic muffins. I have also poured the batter into a loaf pan with great success. One change that I have made to the original recipe is that I substitue half wheat flour.

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    • on August 17, 2004

      These are yummy and super moist! I made just as stated and did not have to add any extra flour. I liked the addition of a little cinnamon in this recipe as opposed to none in other banana chocolate chip muffins I've made, it was nice for a little change. I left out the pecans as I did not have any, plus my little ones are not quite yet partial to nuts in their baked goods. I only made 12 muffins with this batter and maybe could have stretched it out to get a few more but I don't think I would have gotten near 2 dozen. These do taste great Toby, and I will make again. I hope you like the picture, it was my first try!:)

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    Nutritional Facts for Banana Chocolate Chip Muffins

    Serving Size: 1 (1422 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 240.9
     
    Calories from Fat 128
    53%
    Total Fat 14.2 g
    21%
    Saturated Fat 4.8 g
    24%
    Cholesterol 30.3 mg
    10%
    Sodium 200.2 mg
    8%
    Total Carbohydrate 28.0 g
    9%
    Dietary Fiber 2.0 g
    8%
    Sugars 18.1 g
    72%
    Protein 2.9 g
    5%

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