Banana Split Muffins
A soft and moist banana muffin flavored with all of the classic banana split toppings: cherries, pineapple, chocolate and nuts.
Equipment
- 12-cup muffin pan
- muffin/cupcake liners
- mixing bowls of various sizes
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 bananas, ripe or overripe
- 2 large eggs
- 8 oz. can crushed pineapple, drained
- 1/2 cup chocolate chips
- 1/4 cup finely chopped peanuts
- 1/4 cup maraschino cherries, drained with stems removed, finely chopped
Instructions
- Sift or whisk the 2 cups all-purpose flour, b1 teaspoon baking soda and 1/2 teaspoon salt in a small mixing bowl.
- In a large mixing bowl, cream together the 1/2 cup unsalted butter, and 1/2 cup granulated sugar until light. Add in 2 large eggs, one at a time, followed by the 3 bananas, mashed.
- Add the dry ingredients in three separate batches, mixing until just combined.
- Fold in the c8 oz. can crushed pineapple, drained, 1/2 cup chocolate chips, 1/4 cup finely chopped peanuts and 1/4 cup maraschino cherries, chopped.
- Scoop dough into lined muffin pan and bake @ 350°F for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool in muffin pan 5 minutes, then move to wire rack to cool completely.
Notes
- Overripe bananas work best for this recipe
- You can sub a different kind of nut instead of peanuts for this recipe
- Store baked muffins in an airtight container; will keep for up to 3 days
- Freeze baked muffins for up to 3 months
Nutrition
Serving: 1muffinCalories: 144kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 101mgPotassium: 105mgFiber: 1gSugar: 10gVitamin A: 156IUVitamin C: 2mgCalcium: 13mgIron: 1mg
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