Summer
Preheat the oven to 350? and line two 12-cup muffin tins with paper or foil liners. In a large bowl, combine the sugar, melted butter, bananas and eggs; mix thoroughly. In a medium bowl, whisk the flour with the baking soda and salt. Add the dry ingredients to the wet ingredients and whisk until the batter is evenly moistened. Stir in the chocolate chips.
Spoon the batter into the prepared muffin cups. Bake for about 28 minutes, until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached. Let the muffins cool for 10 minutes before turning them out onto a rack to cool completely.
Make Ahead The banana muffins can be wrapped in plastic and frozen for up to 1 month. Let thaw and toast in a 350? oven.
ACTIVE: 15 MIN
TOTAL TIME: 1 HR
SERVINGS: Makes 24 muffins
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 muffin (76g) | ||
Recipe Makes: 24 muffins | ||
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Calories: 339 | ||
Calories from Fat: 262 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.1g | 39 % | |
Saturated Fat 17.9g | 90 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 121mg | 37 % | |
Sodium 3832mg | 132 % | |
Potassium 77.4mg | 2 % | |
Total Carbohydrate 16.3g | 5 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 15.6g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 339
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