Keep the recipe close. With crushed chocolate chip cookies in the batter and crumbled on top, these banana muffins will surely be requested again.
What You Need
Original recipe yields 12 servings
20 chocolate chip cookies (2 inch), coarsely crushed, divided
2 medium ripe banana s
1/2 cup milk
3 Tbsp. oil
1-1/4 cups flour
1/3 cup firmly packed light brown sugar
1 Tbsp. CALUMET Baking Powder
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Let's Make It
Preheat oven to 400°F. Remove 1/2 cup of the crushed cookies; set aside for the topping. Mash bananas with fork in large bowl. Add egg, milk and oil; mix well. Stir in combined flour, sugar and baking powder just until moistened. Stir in remaining crushed cookies.
Spoon evenly into 12 medium muffin cups sprayed with cooking spray. Sprinkle with reserved crushed cookies.
Bake 20 min. or until toothpick inserted in centers come out clean. Serve warm or cooled.
Muffins can be glazed with a powdered sugar glaze. Just stir 2 tsp. water or milk into 1 cup powdered sugar until well blended. If necessary, stir in an additional tsp. of water or milk until glaze is of desired consistency. Drizzle over cooled muffins.
Make it Easy
Use an ice cream scoop to quickly and neatly fill muffin cups with batter.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1 muffin each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.