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Chocolate Chip and Walnut Banana Bread Muffins
By Veggie Girl Kacey on December 03, 2010
Photo by Veggie Girl Kacey
1 Reviews
- Prep Time: 15 mins
- Total Time: 35 mins
- Serves: 3-4, Yield: 12.0 Muffins
Photo by Veggie Girl Kacey
About This Recipe
"These muffins are so moist and delicious there are never any leftovers. I am a person that does not like an overabundance of banana flavour so these were just right. You can also make this into a banana loaf as well. Adapted from a recipe I found on the Food Network."
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup butter, room temperature
- 1/2-1 teaspoon vanilla ( to your taste)
- 1 cup sugar
- 4 ripe bananas, mashed ( preferably black-skinned)
- 1/2 cup roughly crushed walnuts
- 1/2 cup chocolate chips
Directions
- Sift the flour, baking soda and salt into a bowl. Set aside.
- Whisk the eggs and the vanilla together. Set aside.
- Preheat oven to 350°F.
- Cream together the butter and sugar until light and fluffy (I use a Kitchen Aid stand mixer for this).
- Gradually pour the egg mixture into the butter while mixing until incorporated.
- Add the bananas and stir until incorporated.
- Mix in the flour mixture until just incorporated with a spatula.
- Pour in the walnuts and chocolate chips and gently fold into mixture.
- Place mixture in a paper-line muffin tray and bake for about 20 minutes or until a toothpick comes out clean. (All tray sizes and ovens are different so keep an eye on them).
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Chocolate Chip and Walnut Banana Bread Muffins (cont.)
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (298 g)
Servings Per Recipe: 3
- Amount Per Serving
- %
- Calories 1170.4
- Calories from Fat 504
- 43%
- Amount Per Serving
- %
- Total Fat 56.0g
- 86%
- Saturated Fat 26.9g
- 134%
- Cholesterol 205.3mg
- 68%
- Sugars 101.9 g
- Sodium 937.5mg
- 39%
- Total Carbohydrate 163.2g
- 54%
- Dietary Fiber 8.4g
- 33%
- Sugars 101.9 g
- 407%
- Protein 15.7g
- 31%
Reviews
-
"These were very good! I used 1/3 whole wheat flour, and we enjoyed them very much. I would suggest using 1/2 tsp. baking powder and 1/2 tsp. baking soda though. I think you would get a better rise. Made for Fall PAC 2012"
By pammyowl on November 23, 2012 | 1349061
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