Almond Banana Chocolate Muffins

4.1

(8)

6 Reviews

2 Photos

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

Submitted by Almond Board

Updated on April 3, 2019

Servings:

12

Yield:

12 muffins

Jump to Nutrition Facts

Ingredients

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

Directions

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 (per serving)

292	Calories
14g	Fat
37g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 292
% Daily Value *
Total Fat 14g	18%
Saturated Fat 3g	16%
Cholesterol 31mg	10%
Sodium 161mg	7%
Total Carbohydrate 37g	14%
Dietary Fiber 3g	10%
Total Sugars 21g
Protein 6g	11%
Vitamin C 1mg	1%
Calcium 30mg	2%
Iron 1mg	3%
Potassium 133mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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