Cookie Butter Chocolate Chip Banana Muffins
Nutritional Info
- Servings Per Recipe: 13
- 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
View full nutritional breakdown of Cookie Butter Chocolate Chip Banana Muffins calories by ingredient
Introduction
Adapted from:http://cravingchronicles.com/2013
/02/20/peanut-butter-chocolate-chip-ba
nana-muffins/ Adapted from:
http://cravingchronicles.com/2013
/02/20/peanut-butter-chocolate-chip-ba
nana-muffins/
Number of Servings: 13
Ingredients
-
1 1/2 cups (8 ounces) flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
dash cloves
dash allspice
2 very ripe medium bananas
1/4 cup brown sugar
3/4 cup (6 ounces) Chobani banana Greek yogurt
2 Tablespoons milk
1 egg
1/2 cup cookie butter
1/2 teaspoons vanilla extract
3/4 cup mini chocolate chips (optional, but highly recommended)
Directions
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.