Saving extra-ripe bananas? Add them to Easy Banana-Chocolate Chip Muffins! Chocolate chip muffins are almost always better with the help of sweet bananas.
What You Need
Original recipe yields 12 servings
1-1/2 cups flour
1/2 cup plus 1 Tbsp. sugar, divided
2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1 cup mashed fully ripe banana s (about 3)
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. oil
1/2 cup BAKER'S Semi-Sweet Chocolate Chips
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Let's Make It
Heat oven to 350ºF.
Combine flour, 1/2 cup sugar, baking powder, baking soda and salt in large bowl; set aside. Mix egg, bananas, sour cream and oil until blended. Add to flour mixture; stir just until moistened. Stir in chocolate morsels. (Batter will be lumpy.)
Spoon into 12 paper-lined muffin cups. Mix remaining sugar and cinnamon; sprinkle over batter.
Bake 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool.
Cooled muffins can be stored in airtight container in freezer up to 6 weeks. Thaw in refrigerator before serving.
How to Store
Refrigerate any leftover muffins.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.