Chocolate Chip-Banana Nut Muffins

(3)
  3 reviews

2
eggs
1
teaspoon Watkins™ Pure Vanilla Extract
1
container Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough
2
ripe medium bananas, chopped (1 1/2 cups)
1
teaspoon baking powder
1 1/2
cups chopped walnuts
1
tablespoon coarse white sparkling sugar

Directions

  1. 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray, or place Reynolds® Baking Cup in each muffin cup.
  2. 2 In large bowl, beat eggs and vanilla with electric mixer on medium speed about 30 seconds or until frothy and light yellow. Break up cookie dough into egg mixture; add bananas and baking powder. Beat on medium speed about 1 minute or until smooth and well blended. Gently stir in 1 cup of the walnuts.
  3. 3 Divide batter evenly among muffin cups; sprinkle with remaining 1/2 cup walnuts and the sugar. Bake 24 to 27 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove muffins from pan to cooling rack. Cool 5 minutes. Serve warm or cool. Store covered.

Notes

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Nutrition Information

Recipe Step Photos

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