Chunks of white chocolate and a sprinkling of pomegranate arils make pretty and delicious additions to these moist banana muffins.

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Recipe Summary

prep:
15 mins
cook:
18 mins
total:
33 mins
Servings:
10
Yield:
10 muffins
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • Sift all-purpose flour, baking soda and salt. Set aside.

  • In a large bowl, whisk egg, brown sugar and canola oil together until smooth. Stir in dry ingredients, then add mashed bananas and Unsweetened Vanilla Almond Breeze. Mix until batter comes together. Fold in chopped white chocolate and pomegranate arils.

  • Line a muffin tin with cupcake liners, then fill about 2/3 full. Bake for 18 to 20 minutes, or until light golden brown and toothpick inserted in muffins comes out clean. Let cool.

Nutrition Facts

308 calories; protein 3.5g 7% DV; carbohydrates 40.7g 13% DV; fat 15.4g 24% DV; cholesterol 20.7mg 7% DV; sodium 247.4mg 10% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/17/2018
Excellent recipe definitely a keeper. I admit I used regular milk since I didn't have any almond milk. These muffins are fluffy moist and packed with flavor. the recipe made 22 perfect sized muffins. Read More
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