Cosmic Chocolate Chip Banana Muffins Recipes

Steps:

• Preheat oven to 350 degrees.
• Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin.
• In large bowl, mash bananas with fork.
• Whisk in egg, milk, granulated sugar, and brown sugar.
• In separate bowl, combine flour, baking soda, and salt.
• Add flour mixture to banana mixture and combine well.
• Fold in chocolate chips and walnuts.
• Spoon equal amounts of batter into 12 muffin cups.
• Bake 20 minutes or until toothpick inserted in center comes out clean.
• Allow to cool slightly in pan, then remove to wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray or line with paper liners.
• Beat sugar, butter, flax seed, vanilla, and eggs together in a bowl with an electric mixer until smooth and creamy.
• Sift flour, salt, and baking soda together in a separate bowl. Mix creamed sugar mixture, 1/2 cup at a time, into the flour mixture until fully incorporated and batter is stiff. Beat bananas into batter with an electric mixer on low. Fold chocolate chips and walnuts into batter; spoon into the prepared muffin cups, filling each cup 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.

Steps:

• In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine flour, baking powder, baking soda, and salt in a medium bowl.
• Beat the eggs with an electric mixer until foamy. Add sugar; beat until fluffy. Continue beating while adding mashed bananas, oil, and vanilla extract. Add flour mixture in 2 batches, alternating with yogurt, beating batter briefly after each addition, and until creamy following last flour addition. Stir in chocolate chips. Fill the prepared muffin cups to the top with batter.
• Bake in the preheated oven until tops spring back when lightly pressed, 22 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, egg, butter, and milk. Stir wet ingredients into dry ingredients then stir in chocolate chips.
• Divide batter evenly between prepared cups, adding a scant 1/4 cup to each. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 12-cup muffin tin.
• In a medium bowl blend the banana, oil, egg and vanilla together.
• In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the banana mixture until just blended. Fold in the chocolate chips. Spoon the batter into the prepared muffin tin, filling 3/4 full.
• Bake in the preheated oven for 15 to 20 minutes. Remove muffins to a wire rack to cool completely.

Steps:

• Preheat oven to 400ºF.
• Beat egg slightly in mixing bowl.
• Mash bananas and deposit in mixing bowl.
• Combine rest of ingredients with egg and banana until just moist.
• Spoon mixture into 12 paper muffin cups or pour directly into greased muffin pan Bake for 15 minutes or until golden brown.

Steps:

• Set oven to 350 degrees.
• Line 12 muffin cups with papers.
• Heat butter or margarine in the microwave or double boiler, until the chocolate is melted; stir to combine, and set aside to cool slightly.
• Mix vinegar and milk; set aside until curdled.
• Sift together the flour and the baking soda; set aside.
• In a large mixing bowl, mash the bananas, add in the sugar (adding more sugar if necessary to taste) and beat until well mixed; add in vanilla and eggs and milk/vinegar mixture then beat well.
• To the banana mixture, add in the cooled chocolate mixture alternately with the flour mixture; mix until combined with a wooden spoon; Add in the chocolate chips.
• Spoon the mixture into lined muffin cups.
• Bake for 25 minutes, or until the muffins test done.
• Cool in pan 5 minutes, transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 375°F.
• Place 18 paper baking cups in a pan.
• Mash the bananas.
• In a large bowl, combine butter with the brown sugar; add eggs one at a time.
• Add the milk, vanilla, and mashed bananas; mix well.
• Add flour to banana mixture, also baking powder, baking soda, and salt.
• Mix until just moistened.
• Stir in mini morsels.
• Fill paper cups 1/2 full.
• Bake 22 minutes.

Steps:

• Preheat oven to 350*.
• Mash banana's in a bowl. Add the 2 lightly beaten eggs. Mix well.
• In a seperate bowl, sift together flour, sugar, salt and baking soda. Add about 1/2 cup at a time to banana and egg mixture. Mixture will be thick and a bit sticky.
• Place cupcake liners in a muffin pan. Fill muffin cups 3/4 of the way.
• Bake at 350* for 15-20 minutes.

Steps:

• Mix all ingredients together in large bowl.
• Pour into greased muffin tins.
• Bake at 400 for 15 minutes or until toothepick when inserted comes out clean.

Steps:

• Grease two 12 cup muffin pans and set aside.
• Preheat the oven to 350 degrees F.
• Cream together the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla and mashed bananas.
• In a separate bowl, sift together the flour, baking soda, salt, and cinnamon.
• Mix the chocolate chips and nuts into the flour mixture, stir this into the bowl with the butter mixture, and mix until just blended.
• Spoon the batter into the muffin pans, filling 22-23 holes 3/4 full.
• Bake for 18-20 minutes or until a toothpick inserted in the center comes out completely clean.
• Allow muffins to cool about 5 minutes, and carefully run a dinner knife around the outside of each muffin to loosen.
• Allow muffins to cool completely before removing from pans or they will break up.
• If the bottoms are still damp, set on a wire rack for a few hours before wrapping.
• These freeze great.

Steps:

• Preheat the oven to 350°F. Spray two 3x4 muffin tins with cooking spray.
• Mix the flour, sugar, baking powder, baking soda, and salt in a medium-sized bowl.
• In a different medium-sized bowl, mix the oil, milk, eggs, and bananas.
• Combine the dry and wet ingredients together. Once done, use an ice cream scoop to fill the muffin tins and top each off with 1 teaspoon of chocolate chips.
• Bake for 20 minutes or until the chocolate chips are partially melted.
• Serve warm and enjoy.

Steps:

• Stir sour cream and baking soda together in a small bowl, set aside.
• Cream butter with sugar until light and fluffy.
• Add egg, beating well.
• Beat in sour cream mixture.
• Stir in remaining ingredients.
• Don't over mix.
• Spoon into greased muffin pans.
• Bake 350 degrees F, for 18-25 minutes.
• Let cool before removing from pan.