Almond Banana Chocolate Muffins Recipes

BANANA ALMOND CHOCOLATE CHIP MUFFINS

Banana Almond Chocolate Chip Muffins image

A great use for overripe bananas! These muffins take only minutes to put together but come out light and savory. If you're a fan of doing a little extra for your weekend breakfasts, this recipe will fill that need and satisfy some bellies.

Provided by SherriM

Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 11

Ingredients

1 ⅓ cups gluten-free baking mix (such as Arrowhead Mills®)
1 scoop vanilla protein powder
1 ¼ teaspoons baking soda
1 teaspoon cacao powder
½ teaspoon coarse salt
3 overripe bananas, mashed
½ cup turbinado sugar (such as Sugar in the Raw®)
6 tablespoons unsalted butter, melted
1 ½ egg
¾ cup semisweet chocolate chips
½ cup sliced almonds

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.
Mix gluten-free flour, protein powder, baking soda, cacao powder, and salt in a large bowl.
Place mashed bananas, turbinado sugar, melted butter, and egg in the bowl of an electric mixer fitted with a paddle attachment; beat on medium speed until well-blended and airy. Add flour mixture; mix until batter is evenly moistened. Stir in chocolate chips and sliced almonds.
Scoop the batter into the muffin tin, filling each liner 2/3 of the way full.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Let muffins cool on wire rack before serving, about 10 minutes.

Nutrition Facts : Calories 257 calories, Carbohydrate 34.6 g, Cholesterol 39.6 mg, Fat 11.8 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 6.1 g, Sodium 341 mg, Sugar 17.7 g

ALMOND BANANA CHOCOLATE MUFFINS

Almond Banana Chocolate Muffins image

These quick banana muffins have chocolate chips and a crunchy topping of California Almonds.

Provided by Almond Board

Categories Trusted Brands: Recipes and Tips Almond Board

Yield 12

Number Of Ingredients 8

Ingredients

1 (14 ounce) box banana quick bread and muffin mix, such as the Pillsbury® brand
1 cup water
2 eggs
¼ cup vegetable oil
¼ cup cinnamon-flavored applesauce
1 medium banana, diced
1 cup sliced California Almonds, divided
¾ cup semi-sweet chocolate chips or chopped dark chocolate

Steps:

Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.
Prepare muffins according to package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce. Stir in banana, 3/4 cup almonds and chocolate. Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds.
Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store air tight at room temperature for up to 4 days.

Nutrition Facts : Calories 292.2 calories, Carbohydrate 37.4 g, Cholesterol 31 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.6 g, SaturatedFat 3.2 g, Sodium 161.2 mg, Sugar 21 g

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