ingredients

  • 1 (14-ounce) box banana quick bread and muffin mix, such as the Pillsbury brand
  • 1 cup water
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/4 cup cinnamon-flavored applesauce
  • 1 medium banana, diced
  • 1 cup sliced California Almonds, divided
  • 3/4 cup semisweet chocolate chips or chopped dark chocolate

directions

Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.

Prepare the muffins according to the package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce.

Stir in the banana, 3/4 cup almonds and chocolate. Divide the batter evenly among the muffin cups and sprinkle with the remaining 1/4 cup almonds.

Bake 15 to 20 minutes, until a tester comes out clean. Cool the muffin tin on a rack for 10 minutes, then remove the muffins and continue cooling on the rack.

Store in an airtight container at room temperature for up to 4 days.

Recipe reprinted by permission of Almond Board of California. All rights reserved.

RecID 7990

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