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Banana Muffins with Chocolate Chunks

Chocolate Banana Muffins
QVC

Chocolate Banana Muffins

Satisfy everyone’s sweet tooth with this totally vegetarian recipe. The banana muffin base gives this pastry a true breakfast feel, while the chocolate chunks simply make it indulgent.

Notes

Recipe courtesy of QVC Host Jill Bauer.

Ingredients

  • 1/2 stick unsalted butter, softened
  • 1 Teaspoon vanilla extract
  • 1/2 Cup sugar
  • 1 large egg
  • 1 Cup all-purpose flour
  • 1/2 Teaspoon baking powder
  • 1/4 Teaspoon baking soda
  • 1/2 Cup sour cream, divided
  • 3/4 Cups semi-sweet chocolate chunks
  • 2 overripe medium-size bananas, cut into chunks

Directions

Heat the over to 350 degrees F.

Cream the butter, vanilla, and sugar together with a stand mixer set on medium-high speed. Add the egg and mix well.

Sift the flour, baking powder, and the baking soda together in another bowl.

Add 1/4 cup of sour cream to the butter mixture and then add half of the dry ingredient mixture. Mix well and then repeat with the remaining sour cream and the remaining dry ingredient mixture until the batter is well-combined. (Be sure to end with the dry ingredients.)

Fold in the chocolate chunks and the bananas until evenly mixed. Spoon the batter into the muffin tins. Bake for 25—30 minutes. Stick a toothpick in the middle of one of the muffins. If it comes out clean, the muffins are done.

Nutritional Facts
Servings12
Calories Per Serving199
Total Fat10g15%
Sugar17gN/A
Saturated6g28%
Cholesterol31mg10%
Protein3g5%
Carbs28g9%
Vitamin A56µg6%
Vitamin C2mg3%
Vitamin D0.2µgN/A
Vitamin E0.3mg1.3%
Vitamin K1µg2%
Calcium34mg3%
Fiber1g6%
Folate (food)11µgN/A
Folate equivalent (total)38µg10%
Folic acid16µgN/A
Iron1mg5.5%
Magnesium22mg5%
Monounsaturated3gN/A
Niacin (B3)0.8mg4%
Phosphorus69mg10%
Polyunsaturated0.5gN/A
Potassium142mg4%
Riboflavin (B2)0.1mg6.7%
Sodium54mg2%
Sugars, added14gN/A
Trans0.2gN/A
Zinc0.4mg2.5%