How to Make Banana–Chocolate Chip Muffins

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Betty Crocker Gluten-Free Cooking

  • Yield: 16 muffins
  • Preparation Time: 20 Minutes
  • Total Time: 45 Minutes

Ingredients

How to Make It
  1. Heat oven to 350°F. Spray 16 regular-size muffin cups with cooking spray (without flour).
  2. In small bowl, mix flours, xanthan gum, baking powder, baking soda and salt with whisk; set aside. In medium bowl, beat eggs, oil, milk, bananas, brown sugar and vanilla with electric mixer on medium speed until well blended. Gradually add flour mixture, beating until well blended. Stir in chocolate chips. Divide batter evenly among muffin cups, filling each about three-fourths full.
  3. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Serve warm.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
Calories
220 kcal
Calories from Fat:
81 kcal
% Daily Value*
Total Fat
9 g
26%
Saturated Fat
2 g
10%
Trans Fat
0.0 g
Cholesterol
25 mg
8%
Sodium
200 mg
3%
carbohydrates
30 g
23%
Dietary Fiber
2 g
5%
Protein
2 g
4%
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.
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