Banana, Chocolate Chip and Macadamia Muffins

Who can resist the taste of banana, chocolate, and macadamia nuts?

February 26, 2013

Serves: 12
Prep:  12 min
Cook: 20 min
Total: 32 min

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour or whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup packed brown sugar
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup fat-free plain or vanilla yogurt
  • 2 very ripe bananas, mashed
  • 1/4 cup semisweet mini chocolate chips
  • 1/4 cup chopped unsalted macadamia nuts

1. Preheat oven to 400°F. Place 12 paper liners in muffin cups. Combine flours, baking soda, salt, and cinnamon in bowl. Stir to blend. Set aside.


2. Combine sugar and oil in bowl of electric mixer. Beat until mixed. Add eggs, one at a time, beating after each addition. Add vanilla extract. Add one-third of the reserved flour mixture, then one-third of the yogurt, beating on low speed after each addition. Repeat 2 times until all of dry ingredients and yogurt are incorporated. Add bananas, chocolate chips, and nuts and stir.

3. Divide batter evenly among muffin cups and bake 18 to 22 minutes, or until wooden pick inserted in center of muffin comes out clean. Note: Batter can be prepared, put in pan, refrigerated overnight, and baked in morning.

Nutritional Facts per serving
Calories     215.7 cal
Fat     9 g
Saturated fat     1.6 g
Cholesterol     35.6 mg
Sodium     225.4 mg
Carbohydrates     31.3 g
Total sugars     14.3 g
Dietary fiber     2.1 g
Protein     4.4 g

Courtesy of the Rodale Healthy Recipe Finder.