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Butterfinger Banana Muffins
Butterfinger Banana Muffins- these wonderfully moist muffins have a little chocolate and peanut butter flavor from the addition of chopped Butterfinger candies and mini chocolate chips.
Course
Breakfast, Brunch
Cuisine
American
Keyword
banana, butterfinger icebox cake, muffins
Prep Time
12
minutes
minutes
Cook Time
30
minutes
minutes
Servings
12
Equipment
12-cup Muffin Tin
Mixing Bowls
Ingredients
1 ½
cups
all-purpose flour
⅓
cup
granulated sugar
⅓
cup
packed light brown sugar
1 ½
teaspoons
baking powder
¼
teaspoon
salt
1
cup
mashed ripe bananas
1
large
egg
½
cup
melted salted butter
¼
cup
whole milk
1
teaspoon
vanilla extract
1/3
cup
mini chocolate chips
1
cup
chopped Butterfinger candies
Instructions
Preheat oven to 350 degrees F and line a 12-cup muffin tin with cupcake liners or spray well with cooking spray.
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
In a medium bowl, whisk together mashed banana, egg, melted butter, milk, and vanilla extract.
Add wet ingredients to dry and stir just until combined.
Stir in chocolate chips and butterfingers.
Divide batter evenly between the 12 muffin cups.
Bake for 30 minutes or until set.
Notes
Nutritional Info is provided as an estimate only and can vary based on brands of products used and measuring techniques.
Nutrition
Calories:
288
kcal
|
Carbohydrates:
42
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.3
g
|
Cholesterol:
37
mg
|
Sodium:
209
mg
|
Potassium:
140
mg
|
Fiber:
1
g
|
Sugar:
24
g
|
Vitamin A:
290
IU
|
Vitamin C:
2
mg
|
Calcium:
60
mg
|
Iron:
1
mg