Almond Banana Chocolate Muffins6 Reviews
“These quick banana muffins have chocolate chips and a crunchy topping of California Almonds.” - by Almond Board of California
Original recipe yields 12 muffins
- 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.
Amount Per Serving (12 total)
- 292 cal
- 13.7 g
- 37.4 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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!..." See more"
"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..." See more"
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