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Chocolate Banana Muffins Recipe


  • 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
  • 1/2 cup milk
  • 1/2 cup HERSHEY'S Spreads Chocolate, HERSHEY'S Spreads Chocolate with Almond, HERSHEY'S Spreads Chocolate with Hazelnut 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


  • 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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