Tang Y Banana Chocolate Chip Muffins
Say hello to your new favorite treat: Tang Y Banana Chocolate Chip Muffins! These irresistibly moist and flavorful muffins bring a zesty twist to classic banana bread, thanks to a surprise ingredient—Tang orange drink powder. The combination of sweet, ripe bananas and tangy citrus undertones perfectly balances the rich, melty chocolate chips, creating a unique flavor explosion in every bite. With a quick prep time of just 15 minutes and simple ingredients you likely already have in your pantry, these muffins are a breeze to whip up for breakfast, snacks, or dessert. Whether enjoyed fresh out of the oven or stored for later, these fluffy delights are sure to impress your taste buds and anyone lucky enough to share them. Don't miss this exciting fusion of tropical tang and chocolatey goodness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.25 cup Tang orange drink powder
- 3 medium (mashed) Ripe bananas
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.5 cup (melted) Unsalted butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.75 cup Chocolate chips
- 0.25 cup Milk
Instructions
Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing it lightly.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and Tang powder. Set aside.
In a separate medium bowl, mash the ripe bananas until smooth. Mix in the granulated sugar, brown sugar, melted butter, egg, vanilla extract, and milk until fully combined.
Pour the wet ingredients into the bowl of dry ingredients and stir gently until just combined. Avoid overmixing, as this can make the muffins dense.
Fold in the chocolate chips, ensuring they're evenly distributed throughout the batter.
Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
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 muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy these tangy, chocolatey muffins fresh or store them in an airtight container for up to 3 days. For longer storage, freeze the muffins and reheat as needed.
Nutrition Facts
Calories |
3205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1810 mg | 79% | |
| Total Carbohydrate | 544.5 g | 198% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 281.0 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 225 mg | 17% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3036 mg | 65% | |
*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.
