- 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
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.
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