Gluten-Free Chocolate Chip Banana Nut Muffins Recipe
20 min total time 60 min ingredients 7 servings
Servings: 12 muffins
Ingredients
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 container Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough
- 2 ripe medium bananas, chopped (1 1/2 cups)
- 1 teaspoon baking powder
- 1 1/2 cups chopped walnuts
- 1 tablespoon coarse white sparkling sugar
Instructions
- Heat oven to 375°F. Place cupcake liners in each muffin cup.
- In large bowl, beat eggs and vanilla with electric mixer on medium speed about 30 seconds or until frothy and light yellow. Break up cookie dough into egg mixture; add bananas and baking powder. Beat on medium speed about 1 minute or until smooth and well blended. Gently stir in 1 cup of the walnuts.
- Divide batter evenly among muffin cups; sprinkle with remaining 1/2 cup walnuts and the sugar. Bake 24 to 27 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove muffins from pan to cooling rack. Cool 5 minutes. Serve warm or cool. Store covered.
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