Bake-Off® Contest 47, 2014
Caldwell, New Jersey

Banana-Chocolate Chip Streusel Muffins

Gluten-free chocolate chip cookie dough plus bananas mix up into some tasty homemade muffins.

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2 reviews.
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  • prep time 20 min
  • total time 1 hr 20 min
  • ingredients 7
  • servings 10
 

Ingredients

1
container Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough
2
tablespoons plus 2 teaspoons Crisco® Light Olive Oil
4
small bananas
1
egg
3/4
cup sweet white sorghum flour
1 1/2
teaspoons baking powder
1/4
cup sugar

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LOCATION

Steps

  • 1 Heat oven to 350°F. In medium bowl, place 1/3 cup of the cookie dough and 2 teaspoons of the oil. Cover; refrigerate. Let remaining cookie dough stand at room temperature 10 minutes to soften.
  • 2 Meanwhile, place Reynolds® StayBrite® Baking Cup in each of 10 regular-size muffin cups. In small bowl, mash 1 banana (1/3 cup); set aside. Chop remaining 3 bananas into 1/4- to 1/2-inch pieces (1 cup). Place in medium bowl; set aside.
  • 3 In large bowl, break up softened cookie dough. Beat with electric mixer on low speed 30 seconds. Add remaining 2 tablespoons oil, the egg and mashed banana. Beat on low speed 1 minute, scraping bowl as needed. Add 1/2 cup of the flour, the baking powder and 1/8 teaspoon salt. Beat on low speed 30 seconds, scraping bowl as needed. Beat on medium speed 1 minute. Gently stir in chopped banana. Divide batter evenly among muffin cups (cups will be full).
  • 4 Remove cookie dough and oil from refrigerator. Add remaining 1/4 cup flour and the sugar. Mix with fork 1 to 2 minutes or until crumbly. Spoon 1 rounded tablespoon crumb mixture on top of each muffin; press in lightly.
  • 5 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 10 minutes; remove from pan to cooling rack. Cool 20 minutes. Serve warm or cool. Store covered.
  • 1 Heat oven to 350°F. In medium bowl, place 1/3 cup of the cookie dough and 2 teaspoons of the oil. Cover; refrigerate. Let remaining cookie dough stand at room temperature 10 minutes to soften.
  • 2 Meanwhile, place Reynolds® StayBrite® Baking Cup in each of 10 regular-size muffin cups. In small bowl, mash 1 banana (1/3 cup); set aside. Chop remaining 3 bananas into 1/4- to 1/2-inch pieces (1 cup). Place in medium bowl; set aside.
  • 3 In large bowl, break up softened cookie dough. Beat with electric mixer on low speed 30 seconds. Add remaining 2 tablespoons oil, the egg and mashed banana. Beat on low speed 1 minute, scraping bowl as needed. Add 1/2 cup of the flour, the baking powder and 1/8 teaspoon salt. Beat on low speed 30 seconds, scraping bowl as needed. Beat on medium speed 1 minute. Gently stir in chopped banana. Divide batter evenly among muffin cups (cups will be full).
  • 4 Remove cookie dough and oil from refrigerator. Add remaining 1/4 cup flour and the sugar. Mix with fork 1 to 2 minutes or until crumbly. Spoon 1 rounded tablespoon crumb mixture on top of each muffin; press in lightly.
  • 5 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 10 minutes; remove from pan to cooling rack. Cool 20 minutes. Serve warm or cool. Store covered.

EXPERT TIPS

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Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
260mg
260%;
Total Carbohydrate
46g
46%
(Dietary Fiber
1g
1%
  Sugars
10g
10%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
4%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Reynolds® is a trademark of Reynolds Consumer Products Inc. Bake-Off is a registered trademark of General Mills ©2014