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Nutty Chocolate Chunk-Banana Muffins
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Nutty Chocolate Chunk-Banana Muffins

39 Min(s)
15 Min(s) Prep
24 Min(s) Cook
Sour cream-y banana muffins are the moistest, most scrumptious kind of muffins around. Add chopped nuts and chocolate for the win.
What You Need
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16 servings
Original recipe yields 16 servings
2-1/4 cups flour
1-1/2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/4 cup butter, softened
1 cup sugar
1 cup mashed fully ripe banana s (about 3)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 egg s
1 cup chopped PLANTERS Dry Roasted Peanuts
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, coarsely chopped
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Let's Make It
1
Heat oven to 350ºF.
2
Combine first 3 ingredients. Beat butter and sugar in large bowl with mixer until blended. Add bananas, sour cream and eggs; mix well. Add flour mixture; mix just until moistened. Stir in nuts and chocolate.
3
Spoon into 16 paper-lined muffin cups.
4
Bake 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min. Remove to wire racks; cool slightly or to room temperature.
Kitchen Tips
Tip 1
Substitute
Prepare using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Tip 2
Substitute
Prepare using PLANTERS Honey Roasted Peanuts.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 6g
30%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 170mg
7%
Total Carbohydrates 36g
13%
Dietary Fibers 2g
7%
Sugars 19g
38%
Protein 6g
12%
Vitamin A
4%
Vitamin C
0%
Calcium
6%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 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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