Cookie Butter Chocolate Chip Banana Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
1 1/2 cups (8 ounces) flour1/4 teaspoon salt1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon cinnamondash clovesdash allspice2 very ripe medium bananas1/4 cup brown sugar3/4 cup (6 ounces) Chobani banana Greek yogurt2 Tablespoons milk1 egg1/2 cup cookie butter1/2 teaspoons vanilla extract3/4 cup mini chocolate chips (optional, but highly recommended)
Preheat oven to 375°F. Line a 12-cup muffin tin with papers.
Whisk together flour, salt, baking powder, baking soda, and spices in a small bowl. In a large bowl, mash together bananas and brown sugar with a fork. Add yogurt, milk, egg, cookie butter and vanilla. Whisk to combine (may be lumpy). Add flour and stir until just combined. Don’t over mix! (Batter will be thick.) Fold in chocolate chips.
Scoop batter into prepared muffin cups, filling each cup about 3/4 full. (Scoop any remaining batter into lined mini muffin cups.) Bake at 375°F for 15-18 minutes (10 minutes for minis) or until a toothpick comes out clean.
Cool completely on a wire rack. Store in an airtight container at room temperature.
Serving Size: 12 muffins, and some leftover batter which can be made into mini muffins (about 6)
Number of Servings: 13
Recipe submitted by SparkPeople user KACIE209.
Whisk together flour, salt, baking powder, baking soda, and spices in a small bowl. In a large bowl, mash together bananas and brown sugar with a fork. Add yogurt, milk, egg, cookie butter and vanilla. Whisk to combine (may be lumpy). Add flour and stir until just combined. Don’t over mix! (Batter will be thick.) Fold in chocolate chips.
Scoop batter into prepared muffin cups, filling each cup about 3/4 full. (Scoop any remaining batter into lined mini muffin cups.) Bake at 375°F for 15-18 minutes (10 minutes for minis) or until a toothpick comes out clean.
Cool completely on a wire rack. Store in an airtight container at room temperature.
Serving Size: 12 muffins, and some leftover batter which can be made into mini muffins (about 6)
Number of Servings: 13
Recipe submitted by SparkPeople user KACIE209.
Nutritional Info Amount Per Serving
- Calories: 162.9
- Total Fat: 31.8 g
- Cholesterol: 0.4 mg
- Sodium: 220.2 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 0.8 g
- Protein: 2.8 g
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