Whole Wheat Banana Chip Muffins for 50
Nutritional Info
- Servings Per Recipe: 50
- Amount Per Serving
- Calories: 272.5
- Total Fat: 5.9 g
- Cholesterol: 25.4 mg
- Sodium: 142.6 mg
- Total Carbs: 54.9 g
- Dietary Fiber: 4.1 g
- Protein: 6.5 g
View full nutritional breakdown of Whole Wheat Banana Chip Muffins for 50 calories by ingredient
Introduction
Crisp outside and soft inside; these muffins will melt in your mouth! Crisp outside and soft inside; these muffins will melt in your mouth!Number of Servings: 50
Ingredients
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8 cups all purpose flour
8 cups whole wheat flour
2 tsp baking soda
8 tsp margarine, room temperature
8 small eggs
4.5 cups mashed ripe banana (about 5 large)
2 cups non fat milk
2 tsp vanilla extract
4 cups semi sweet chocolate chips
Directions
Serving size: 1 muffins
Yield: 50 muffins
Pan: Muffin tins
Preheat oven to 375 degrees. Coat muffin tin lightly with vegetable oil spray.
In a large bowl, mix the flour, baking powder, baking soda and salt.
In a second bowl, beat the butter and sugar with a whisk until fluffy. Beat in the egg. Stir in the banana, milk and vanilla. Add the dry ingredients.
Spoon the batter into the prepared muffin cups. Bake until toothpick inserted ina muffin comes out clean, approx. 15-18 minutes. Cool in pans for 5 minutes. Transfer the muffins to racks to finish cooling.
Number of Servings: 50
Recipe submitted by SparkPeople user MARLACAPLON.
Yield: 50 muffins
Pan: Muffin tins
Preheat oven to 375 degrees. Coat muffin tin lightly with vegetable oil spray.
In a large bowl, mix the flour, baking powder, baking soda and salt.
In a second bowl, beat the butter and sugar with a whisk until fluffy. Beat in the egg. Stir in the banana, milk and vanilla. Add the dry ingredients.
Spoon the batter into the prepared muffin cups. Bake until toothpick inserted ina muffin comes out clean, approx. 15-18 minutes. Cool in pans for 5 minutes. Transfer the muffins to racks to finish cooling.
Number of Servings: 50
Recipe submitted by SparkPeople user MARLACAPLON.