Almond Banana Chocolate Muffins

These quick banana muffins have chocolate chips and a crunchy topping of California Almonds.

Original recipe makes 12 muffins

Ingredients

1 (14 ounce) box banana quick bread and muffin mix, such as the Pillsbury® brand
1 cup water
2 eggs
1/4 cup vegetable oil
1/4 cup cinnamon-flavored applesauce
1 medium banana, diced
1 cup sliced California Almonds, divided
3/4 cup semi-sweet chocolate chips or chopped dark chocolate
 

Directions

  1. Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.
  2. Prepare muffins according to package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce. Stir in banana, 3/4 cup almonds and chocolate. Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds.
  3. Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store air tight at room temperature for up to 4 days.

Nutrition

Calories: 292 kcal
Carbohydrates: 37.4 g
Cholesterol: 35 mg
Fat: 13.7 g
Fiber: 2.9 g
Protein: 5.6 g
Sodium: 161 mg

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