Serves: 18
Total Calories: 164
1. Heat oven to 375°F. Grease bottoms only of 18 muffin cups or line with paper baking cups. In large bowl, combine margarine and brown sugar beat until fluffy. Add bananas, milk, vanilla and eggs blend well.
2. Add flour, baking powder, baking soda and salt stir just until dry ingredients are moistened. Stir in chocolate chips and walnuts. Fill greased muffin cups 2/3 full.
3. Bake at 375°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 3 minutes remove from pan. Serve warm.
High Altitude (above 3500 feet): Decrease baking soda to 1/2 teaspoon. Bake at 400°F. for 20 to 25 minutes.
Nutrition Information Per Serving: Serving Size: 1 Muffin * Calories: 190 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 25 mg 8% * Sodium: 200 mg 8% * Total Carbohydrate: 23 g 8% * Dietary Fiber: 1 g 4% * Sugars: 11 g * Protein: 3 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 4% * Iron: 6% * Dietary Exchanges: Starch, 1/2 Fruit, 1 1/2 Fat or 1 1/2 Carbohydrate, 1 1/2 Fat
See Cook's Note: How to Prepare Muffins
This Banana-Chocolate Chip Muffins recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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