Banana Muffins With Chocolate Hazelnut Crunchies Recipes
CHOCOLATE-HAZELNUT-BANANA MUFFINS
Creamy chocolate-hazelnut spread tops these nutty muffins full of bananas and chocolate chips.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 18
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 18 regular-size muffin cups with cooking spray.
- In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until blended. Beat in vanilla.
- In small bowl, stir together bananas and buttermilk. In medium bowl, mix flour, baking soda, baking powder and salt. Add flour mixture to butter mixture alternately with banana mixture, beating on low speed just until blended. Stir in hazelnuts and chocolate chips. Divide batter evenly among muffin cups.
- Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Immediately remove from pans to cooling racks. Cool 10 minutes. Spread slightly less than 1 tablespoon hazelnut spread over top of each muffin. Serve warm.
Nutrition Facts : Calories 310, Carbohydrate 42 g, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 200 mg
BANANA MUFFINS II
These delicious banana muffins are easy for kids to make.
Provided by ABI_GODFREY
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
- Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
- Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 32.3 g, Cholesterol 29.1 mg, Fat 5.8 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 3.4 g, Sodium 274.6 mg, Sugar 16.7 g
ULTIMATE BANANA MUFFINS
My staple go-to recipe for overripe bananas! The key to super moist muffins is to mix the batter until only just combined, and not to over bake.
Provided by Anonymous
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
- Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
- Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
- Divide batter evenly among the muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 30.7 g, Cholesterol 29.1 mg, Fat 7.4 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.6 g, Sodium 286.1 mg, Sugar 15.1 g
BANANA MUFFINS WITH CHOCOLATE HAZELNUT CRUNCHIES
Adapted from 125 Best Vegan Recipes, these are moist and perfectly sweet muffins peppered with Recipe #533215 instead of chocolate chips.
Provided by YummySmellsca
Categories Quick Breads
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 375F and line a muffin tin.
- In a bowl, beat together milk, agave, canola, apple juice and bananas.
- Stir in the flours, baking powder, nutmeg and salt until just combined.
- Fold in the Chocolate Hazelnut Crunchies.
- Bake for 25 - 30 minutes, until they test done.
Nutrition Facts : Calories 115.8, Fat 6.2, SaturatedFat 1.3, Sodium 282.8, Carbohydrate 15, Fiber 1.4, Sugar 3.4, Protein 1.7
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