Recipes
Banana Split Muffins
An Adapted Recipe by Kitchen Kimberley
- 1 C mashed banana
- 1 carton (8 oz) Hiland Banana Split yogurt
- ¼ C Braum’s butter, softened
- 1 1/3 C granulated sugar
- 2 Braum’s eggs
- 1 t Griffin’s vanilla extract
- 2 C Shawnee Best all-purpose flour
- 1 t baking soda
- 1 t baking powder
- ¼ t salt
- 12 chocolate kisses, unwrapped
- ½ C coarsely chopped pecans
Instructions
Preheat oven to 350 degrees. Line muffin pan with paper liners. In a small bowl, combine mashed banana with yogurt; set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, and then stir in the vanilla, and banana mixture. In a separate bowl, combine the flour, baking soda, baking powder and salt; stir into the banana mixture; spoon mixture into muffin cups, filling three-fourths full. Place one chocolate kiss (flat side up) into each batter filled cup, pressing gently into batter; smooth batter over kisses. Sprinkle chopped pecans evenly over muffins. Bake for 18 minutes; cool on a wire rack. Enjoy! Makes 12 muffins.
Kitchen Kimberley’s Tips: Try using your favorite flavor of chocolate kisses! My favorite flavor, although it’s hard to find, is cherry filled chocolate kisses. The cherry flavor compliments the Banana Split Muffins very nicely! These are ‘big-top’ muffins, so it’s best to oil or grease the tops of your muffin pan for easy muffin removal. Want real banana split flavor? Serve these muffins as a dessert with ice cream on the side. They are very cake-like in texture, so they are fun to serve as a dessert!
Filed Under
- Breads
- Other Desserts