Chips Ahoy Banana Muffins
Give your classic banana muffins a delightful twist with this *Chips Ahoy Banana Muffins* recipe! Bursting with the natural sweetness of ripe bananas and featuring a crunchy surprise of crushed Chips Ahoy cookies, these muffins are the ultimate fusion of soft, moist texture and irresistible cookie flavor. Perfectly golden and ready in just 35 minutes, they’re easy to whip up and ideal for breakfast, dessert, or an afternoon snack. A sprinkle of extra cookie crumbles on top adds the perfect finishing touch, making these muffins as visually appealing as they are delicious. Whether you're a fan of banana bread or a cookie enthusiast, these muffins combine the best of both worlds, offering a fun and family-friendly treat that’s sure to impress.
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup Chips Ahoy cookies (crushed)
- 0.25 cup milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease lightly.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Melt the unsalted butter and let it cool slightly. Add the melted butter, granulated sugar, and eggs to the mashed bananas. Stir until fully combined.
Mix in the vanilla extract and milk, ensuring the wet ingredients are well incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually stir the dry ingredients into the wet ingredient mixture, being careful not to overmix. A few small lumps are okay.
Gently fold in the crushed Chips Ahoy cookies using a rubber spatula, reserving a small handful to sprinkle on top of the muffins if desired.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Sprinkle the reserved crushed Chips Ahoy cookies over the tops of the muffins for added crunch and a decorative touch.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2771 mg | 120% | |
| Total Carbohydrate | 477.6 g | 174% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 241.5 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 219 mg | 17% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1893 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
