* Exported from MasterCook *
Muffins, Almond Banana Chocolate
Recipe By :Almond Board of California
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Chocolate/Cocoa Nuts
Posted Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces banana quick bread and muffin mix -- such as
the Pillsbury® brand
1 cup water
2 eggs
1/4 cup vegetable oil
1/4 cup cinnamon-flavored applesauce
1 medium banana -- diced
1 cup sliced California Almonds -- divided
3/4 cup semisweet chocolate chips -- or chopped dark chocolate
These quick banana muffins have chocolate chips and a crunchy topping
of California Almonds.
Preheat oven to 400F. 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 Calories: 292 | Total Fat: 13.7g | Cholesterol: 35mg
Source:
"allrecipes.com"
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Per Serving (excluding unknown items): 186 Calories; 15g Fat (66.9%
calories from fat); 4g Protein; 12g Carbohydrate; 2g Dietary Fiber;
35mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2015 - 0327