Almond Banana Chocolate Muffins

Almond Banana Chocolate Muffins


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


servings 292 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.
  2. 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.
  3. 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.
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Your rating



  1. 7 Ratings


Super easy and super yummy!! I got 18 muffins out of this recipe and I had to cook mine for 20 minutes. I only had milk chocolate chips, but the muffins still tasted great!! Try them warm!

Is it possible to give the receipe for the mixture as here is South Africa we cannot buy that particular readymix and would like to make it. Would love to give 5 starts if only I had the mix

This recipe is amazing!!! The muffins were moist and delicious, not to mention they turned out absolutely beautiful with the almond slivers on top!

Very moist and the flavor is perfect. The almonds on top are a nice touch but easily avoided if you don't want them. I will certainly make these again!

Followed recipe exactly (except I probably put in more chocolate chips ;-) ) and it tasted great!

This recipe is very easy to follow and absolutely delicious! I bought a different brand of muffin mix that called for 3/4 cup milk, 2 eggs, and 1/4 cup veg. oil so I modified it to 1/2 cup milk,...