Bisquick Banana Chocolate Chip Muffins Recipes

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BISQUICK CHOCOLATE CHIP MUFFINS



Bisquick Chocolate Chip Muffins image

Provided by insanelygood

Categories     Recipes

Time 25m

Number Of Ingredients 6

1 egg
2 cups Original Bisquick mix
1 1/4 cups mashed very ripe bananas (2 to 3 medium size bananas)
1/3 cup sugar
3 tablespoons vegetable oil
1/3 cup miniature semisweet chocolate chips

Steps:

  • Preheat oven to 400 degrees F. Grease the bottoms of 12 regular sized muffin cups or line with baking cups.
  • In a medium bowl, beat the egg slightly with a fork or a whisk, just until the egg yolks and whites are blended. Stir in the remaining ingredients just until moistened.
  • Pour batter evenly into the 12 muffin cups.
  • Bake for about 15 minutes or until golden brown.
  • Cool in the pan for about 5 minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 190 cal

BANANA CHOCOLATE CHIP MUFFINS



Banana Chocolate Chip Muffins image

These muffins are the perfect combination of bananas and chocolate chips for a great grab-and-go treat!

Provided by Holly Nilsson

Categories     Breakfast     Dessert     Muffins

Time 38m

Number Of Ingredients 10

1 ½ cups flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup sugar
1 cup mashed bananas (about 3 medium)
1 large egg (room temperature)
½ cup vegetable oil
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips
¼ cup milk chocolate chips

Steps:

  • Preheat oven to 375°F. Line a muffin pan with paper liners.
  • Combine flour, baking soda, and salt in a small bowl. Stir in chocolate chips.
  • Combine sugar, bananas, egg, oil, and vanilla in a medium bowl.
  • Add dry ingredients and mix just until combined.
  • Pour into prepared muffin tin and bake 18-20 minutes or until a toothpick comes out clean. Do not overbake.
  • Cool 5 minutes in the pan before removing and cooling on a baking rack.

Nutrition Facts : ServingSize 1 muffin, Calories 263 kcal, Carbohydrate 34 g, Protein 3 g, Fat 13 g, SaturatedFat 10 g, Cholesterol 15 mg, Sodium 197 mg, Fiber 1 g, Sugar 19 g

CHOCOLATE CHIP-BANANA MUFFINS



Chocolate Chip-Banana Muffins image

Love banana bread? Whip up muffins with an extra bonus of chocolate chips.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 27m

Yield 12

Number Of Ingredients 6

1 egg
2 cups Original Bisquick™ mix
1 1/4 cups mashed very ripe bananas (2 to 3 medium)
1/3 cup sugar
3 tablespoons vegetable oil
1/3 cup miniature semisweet chocolate chips

Steps:

  • Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
  • Beat egg slightly in medium bowl; stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
  • Bake about 15 minutes or until golden brown.

Nutrition Facts : Calories 190, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 11 g, TransFat 1 g

BANANA BISQUICK MUFFINS



Banana Bisquick Muffins image

My son loves these muffins with the (optional)chocolate chips added. My daughter likes me to add raspberries to hers instead, so I just pop some whole berries into the muffin cup as I drizzle the batter in. They are very fast to put together which is always a good thing. This is from TOH.

Provided by mums the word

Categories     Quick Breads

Time 20m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

2 cups Bisquick baking mix
1 egg, lightly beaten
1 1/3 cups bananas, mashed (about 3 bananas)
1/2 cup brown sugar, packed
3 tablespoons milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup chocolate chips (optional)

Steps:

  • Place biscuit mix in a medium bowl and break up any lumps.
  • Combine remaining ingredients and stir into the biscuit mix.
  • Fill paper-lined muffin cups 2/3 full.
  • Bake at 400F 15-20 minutes.
  • Cool in pan 5 minutes.

Nutrition Facts : Calories 170.4, Fat 6.1, SaturatedFat 1.4, Cholesterol 16.5, Sodium 226.4, Carbohydrate 26.6, Fiber 0.9, Sugar 13.5, Protein 2.5

BISQUICK ~ CHOCOLATE CHIP - BANANA BREAD RECIPE - (4.7/5)



Bisquick ~ Chocolate Chip - Banana Bread Recipe - (4.7/5) image

Provided by Angela-4

Number Of Ingredients 8

1 1/3 cups bananas, mashed very ripe (2 large)
3/4 cup sugar
1/4 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla
3 eggs
2 2/3 cups Bisquick baking mix, Original
1/2 cup semi-sweet chocolate chips

Steps:

  • Heat oven to 350°F Grease bottom of loaf pan, 9x5x3 inches. Stir together bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and chocolate chips. Pour into pan. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

BISQUICK® CHOCOLATE CHIP-BANANA BREAD



Bisquick® Chocolate Chip-Banana Bread image

I found this recipe this morning on the www.backofthebox.com website. Here is what the website says: This moist and tempting banana bread made with Bisquick® mix has a sweet chocolate surprise. Success Hint: You may be tempted to add extra chocolate chips to batter, but try not to. The additional chips may sink to the bottom during baking.

Provided by senseicheryl

Categories     Quick Breads

Time 1h

Yield 1 loaf pan, 12 serving(s)

Number Of Ingredients 8

1 1/3 cups bananas, mashed very ripe (2 large)
3/4 cup sugar
1/4 cup milk
3 tablespoons vegetable oil
1/2 teaspoon vanilla
3 eggs
2 2/3 cups Bisquick baking mix, Original
1/2 cup semi-sweet chocolate chips

Steps:

  • Heat oven to 350°F Grease bottom of loaf pan, 9x5x3 inches.
  • Stir together bananas, sugar, milk, oil, vanilla and eggs in large bowl. Stir in Bisquick mix and chocolate chips. Pour into pan.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean; cool 10 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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