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Banana Chocolate Chip Muffins Recipe Madhuram- prep: 15 minutes
- cook: 20 minutes
- servings: 12
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 341 % Daily Value *
- Total Fat: 24 g 36.42%
- Saturated Fat: 4 g 20.15%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 346 mg 14.43%
- Calcium: 15 mg 1.47%
- Potassium: 64 mg 1.83%
- Magnesium: 0 mg 0%
- Iron: 1 mg 6.91%
- Zinc: 0 mg 0%
- Total Carbohydrate: 34 g %
- Dietary Fiber: 2 g 7.12%
- Sugar: 20 g
- Protein: 3 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 2 g
- Omega 6 Fatty Acid: 4 g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat5
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs1
- Exchange - Starch1
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total1 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
Summary
Don't throw away those over ripe bananas sitting on the counter. Bake these very simple yet delicious chocolate chip banana muffins and I promise that you will stop eating bananas to let them ripe to make these muffins over and over again.
Ingredients
2 cups All Purpose Flour
3/4 cup Sugar
1/2 cup Oats (I used quick cooking oats)
3/4 teaspoon Baking Soda
3/4 teaspoon Baking Powder
1/2 teaspoon Salt
3/4 cup Miniature Semisweet Chocolate Chips
1/3 cup Oil (I used Canola)
1 and 3/4 cups Mashed Ripe Bananas (about 3 medium)
Instructions
Preheat oven to 375F/190C for 15 mins. Lightly grease and line the muffin tin with paper liners.
I pureed the bananas using a hand blender with a tablespoon of water in a large mixing bowl. You could simply mash them with a fork or potato masher too.
To the banana mixture add the sugar and oil; beat it well with a whisk or electric beater.
To the wet ingredients add the flour, oats, baking soda, baking powder and salt; mix until just combined. Stir in the chocolate chips.
Fill each muffin cup 3/4ths full; around 3 tablespoons per cup. Bake for 18-20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to wire rack. Do not leave it in the tin for more than 5 minutes because the paper liner will start giving out moisture and the muffins will become soggy.