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Quick Chocolate-Banana Muffins

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  • 15 min prep time
  • 40 min total time
  • 7 ingredients
  • 14 servings
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Is it a muffin or a cupcake? You decide! To gild the lily, sprinkle the batter with sugar before baking.

Bake-Off® Contest 37, 1996
Paula Blank
Broomall, Pennsylvania

Ingredients

2
oz. unsweetened chocolate
1
cup buttermilk*
1/3
cup oil
1
(14-oz.) pkg. banana quick bread mix
1/4
cup unsweetened cocoa
1
(6-oz.) pkg. (1 cup) semi-sweet chocolate chips
2
eggs, slightly beaten

Steps

  • 1 Heat oven to 400°F. Grease 14 muffin cups or line with paper baking cups.** In small saucepan over low heat, melt unsweetened chocolate, stirring constantly. Stir in 3 tablespoons of the buttermilk and 1 tablespoon of the oil; blend well.
  • 2 In large bowl, combine bread mix and cocoa; mix well. Add remaining buttermilk, remaining oil, chocolate mixture, chocolate chips and eggs. Stir just until dry ingredients are moistened. Spoon batter into greased muffin cups.
  • 3 Bake at 400°F. for 18 to 22 minutes or until tops spring back when lightly touched. Immediately remove from muffin cups. Serve warm or cool.
  • 1 Heat oven to 400°F. Grease 14 muffin cups or line with paper baking cups.** In small saucepan over low heat, melt unsweetened chocolate, stirring constantly. Stir in 3 tablespoons of the buttermilk and 1 tablespoon of the oil; blend well.
  • 2 In large bowl, combine bread mix and cocoa; mix well. Add remaining buttermilk, remaining oil, chocolate mixture, chocolate chips and eggs. Stir just until dry ingredients are moistened. Spoon batter into greased muffin cups.
  • 3 Bake at 400°F. for 18 to 22 minutes or until tops spring back when lightly touched. Immediately remove from muffin cups. Serve warm or cool.

Expert Tips

* To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup. ** Muffins can be baked in 48 miniature muffin cups. Prepare as directed above. Bake at 375°F. for 10 to 14 minutes.

Many of these foods lose quality when refrigerated but acutally freeze well. Bake as directed and cool completely, then freeze in an airtight container or wrapper. Before serving, allow them to thaw at room temperature, slightly unwrapped, for 2 to 3 hours. Serve warm or at room temperature. To reheat, wrap them in foil and heat at 350°F. for 10 to 15 minutes or until warmed through. Or, wrap in paper towels and microwave briefly.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
270
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
5g
25%
Cholesterol
30mg
10%
Sodium
190mg
8%
Total Carbohydrate
33g
11%
Dietary Fiber
2g
8%
Sugars
19g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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