Recipe developed by: Renée Kohlman from Sweetsugarbean
Honey mustard is the secret ingredient in these golden and fluffy Banana Chocolate Honey Mustard Muffins. With the perfect balance of banana/chocolate, these muffins make a delicious grab and go snack.
Preheat the 350ºF. Line a 12-cup muffin tin with paper liners.
In a medium bowl, combine the flour, baking powder, baking soda, and salt.
In the bow of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, about 2 minutes. On medium speed, add the eggs one at a time, beating until fully incorporated between each addition. Add the mashed bananas, sour cream, honey mustard and vanilla. Beat until blended. Add the flour mixture on low speed, until no streaks of flour remain. Remove the bowl from the mixer and gently stir in 3/4 cup of the chocolate chips, being careful not to overmix the batter.
Using an ice cream scoop, evenly distribute the batter into the muffin cups. Sprinkle remaining chocolate chips on top of each muffin. Bake until the muffins are golden and domed, about 23-28 minutes or until a toothpick comes out clean. Let the muffins cool in the pan for 10 minutes then transfer to a wire rack to cool. They are best when fresh out of the oven, but can also be kept in an airtight container at room temperature for up to 4 days.
Serving Size 1 muffin
Servings 12
- Amount Per Serving
- Calories 290
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 8g40%
- Cholesterol 55mg19%
- Sodium 290mg13%
- Potassium 121mg4%
- Total Carbohydrate 40g14%
- Dietary Fiber 2g8%
- Sugars 23g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the 350ºF. Line a 12-cup muffin tin with paper liners.
In a medium bowl, combine the flour, baking powder, baking soda, and salt.
In the bow of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy, about 2 minutes. On medium speed, add the eggs one at a time, beating until fully incorporated between each addition. Add the mashed bananas, sour cream, honey mustard and vanilla. Beat until blended. Add the flour mixture on low speed, until no streaks of flour remain. Remove the bowl from the mixer and gently stir in 3/4 cup of the chocolate chips, being careful not to overmix the batter.
Using an ice cream scoop, evenly distribute the batter into the muffin cups. Sprinkle remaining chocolate chips on top of each muffin. Bake until the muffins are golden and domed, about 23-28 minutes or until a toothpick comes out clean. Let the muffins cool in the pan for 10 minutes then transfer to a wire rack to cool. They are best when fresh out of the oven, but can also be kept in an airtight container at room temperature for up to 4 days.