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Easy Chocolate Chip-Banana Muffins
Easy Chocolate Chip-Banana Muffins

Easy Chocolate Chip-Banana Muffins

39 Min(s)
15 Min(s) Prep
24 Min(s) Cook
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
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12 servings
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 egg
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
1
Heat oven to 350ºF.
2
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.)
3
Spoon into 12 paper-lined muffin cups. Mix remaining sugar and cinnamon; sprinkle over batter.
4
Bake 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool.
Kitchen Tips
Tip 1
Make Ahead
Cooled muffins can be stored in airtight container in freezer up to 6 weeks. Thaw in refrigerator before serving.
Tip 2
How to Store
Refrigerate any leftover muffins.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 190mg
8%
Total Carbohydrates 31g
11%
Dietary Fibers 1g
4%
Sugars 17g
34%
Protein 3g
6%
Vitamin A
2%
Vitamin C
0%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* 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.
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