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Chocolate Banana Muffins

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • STREUSEL TOPPING (recipe follows)
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup mashed ripe banana (about 1-1/2 medium bananas)
  • 1/2 cup milk
  • 1/2 cup HERSHEY'S Spreads Chocolate, HERSHEY'S Spreads Caramel flavored Chocolate or REESE'S Spreads Peanut Butter Chocolate
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips
  • 1/2 cup chopped pecans (optional)

Directions

  • 1. Heat oven to 350°F. Grease or line muffin cups (2-1/2 inches in diameter) with paper bake cups. Prepare STREUSEL TOPPING; set aside.
  • 2. Stir together flour, sugar, baking powder and salt in medium bowl. Add banana, milk, chocolate spread or peanut butter spread, egg and vanilla, stirring until well blended. Stir in chocolate chips and pecans, if desired. Fill muffin cups 3/4 with batter. Sprinkle about 1 teaspoon STREUSEL TOPPING over each muffin cup.
  • 3. Bake 25 to 30 minutes or until top springs back when lightly pressed. Cool 15 minutes; remove from pans to wire rack. Cool completely. Makes about 18 muffins.
  • STREUSEL TOPPING: Stir together 1/4 cup sugar and 3 tablespoons all-purpose flour in small bowl; cut in 2 tablespoons cold butter or margarine until crumbs form.

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