Almond Banana Chocolate Muffins Recipes

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ALMOND BANANA CHOCOLATE MUFFINS



Almond Banana Chocolate Muffins image

These quick banana muffins have chocolate chips and a crunchy topping of California Almonds.

Provided by Almond Board

Categories     Trusted Brands: Recipes and Tips     Almond Board

Yield 12

Number Of Ingredients 8

1 (14 ounce) box banana quick bread and muffin mix, such as the Pillsbury® brand
1 cup water
2 eggs
¼ cup vegetable oil
¼ cup cinnamon-flavored applesauce
1 medium banana, diced
1 cup sliced California Almonds, divided
¾ cup semi-sweet chocolate chips or chopped dark chocolate

Steps:

  • Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.
  • Prepare muffins according to package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce. Stir in banana, 3/4 cup almonds and chocolate. Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds.
  • Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store air tight at room temperature for up to 4 days.

Nutrition Facts : Calories 292.2 calories, Carbohydrate 37.4 g, Cholesterol 31 mg, Fat 13.7 g, Fiber 2.9 g, Protein 5.6 g, SaturatedFat 3.2 g, Sodium 161.2 mg, Sugar 21 g

ALMOND FLOUR BANANA MUFFINS



Almond Flour Banana Muffins image

Easy Almond Flour Banana Muffins combine simple ingredients to make a moist, fluffy snack that are healthy, gluten free, low carb, and enjoyed by all!

Provided by Melissa Erdelac

Categories     Bread

Time 26m

Number Of Ingredients 11

1 cup mashed ripe bananas ((about 2 medium))
3 eggs
⅓ cup brown sugar ((see recipe notes for alternative sweeteners))
¼ cup oil ((vegetable, coconut, avocado, or grapeseed))
1 teaspoon vanilla extract
3 cups almond flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (optional) chocolate chips, nuts, or 1 cup fresh or frozen blueberries

Steps:

  • Preheat oven to 350°F. Liberally grease a muffin pan or use paper liners.
  • In a large bowl, mash bananas. Add eggs, sugar, oil, and vanilla extract. Whisk to combine.
  • To the mixture add almond flour, cinnamon, baking powder, baking soda, and salt. Stir to combine. If adding any mix-ins, such as nuts, chocolate chips, or blueberries gently stir those in.
  • Divide the batter between 12 muffin cups, filling about 3/4 to the top. Bake for 21-23 minutes, or until tops are set and toothpick inserted in the middle comes out clean. Cool in the pan for 5 minutes before turning onto a rack to cool completely.

Nutrition Facts : Calories 267 kcal, Carbohydrate 19 g, Protein 8 g, Fat 20 g, SaturatedFat 2 g, Cholesterol 41 mg, Sodium 112 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

CHOCOLATE BANANA MUFFINS



Chocolate Banana Muffins image

These muffins are so moist and full of flavor! I have looked at dozens of recipes and most had too much sugar for my liking. There is absolutely no need for a lot of sugar to make these muffins delicious. Because they have bananas and chocolate chips, I just added 1/2 cup of sugar, which turned out perfect!

Provided by Anonymous

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 12

1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup white sugar
½ cup canola oil
1 egg
¼ cup milk
1 teaspoon vanilla extract
2 large very ripe bananas, mashed
¾ mini semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  • Combine flour, cocoa, baking powder, baking soda, and salt together in a large bowl.
  • Whisk sugar, oil, egg, milk, and vanilla extract together in a separate bowl. Stir into flour mixture until just moistened. Fold in bananas and chocolate chips.
  • Divide batter among the muffin cups, filling each about 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 26.9 g, Cholesterol 14 mg, Fat 10.3 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 218.5 mg, Sugar 11.5 g

BANANA ALMOND CHOCOLATE CHIP MUFFINS



Banana Almond Chocolate Chip Muffins image

A great use for overripe bananas! These muffins take only minutes to put together but come out light and savory. If you're a fan of doing a little extra for your weekend breakfasts, this recipe will fill that need and satisfy some bellies.

Provided by SherriM

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 11

1 ⅓ cups gluten-free baking mix (such as Arrowhead Mills®)
1 scoop vanilla protein powder
1 ¼ teaspoons baking soda
1 teaspoon cacao powder
½ teaspoon coarse salt
3 overripe bananas, mashed
½ cup turbinado sugar (such as Sugar in the Raw®)
6 tablespoons unsalted butter, melted
1 ½ egg
¾ cup semisweet chocolate chips
½ cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.
  • Mix gluten-free flour, protein powder, baking soda, cacao powder, and salt in a large bowl.
  • Place mashed bananas, turbinado sugar, melted butter, and egg in the bowl of an electric mixer fitted with a paddle attachment; beat on medium speed until well-blended and airy. Add flour mixture; mix until batter is evenly moistened. Stir in chocolate chips and sliced almonds.
  • Scoop the batter into the muffin tin, filling each liner 2/3 of the way full.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Let muffins cool on wire rack before serving, about 10 minutes.

Nutrition Facts : Calories 257 calories, Carbohydrate 34.6 g, Cholesterol 39.6 mg, Fat 11.8 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 6.1 g, Sodium 341 mg, Sugar 17.7 g

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