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–+ servings

Mint Chocolate Fudge Muffins

Teresa Ambra
Mint Chocolate Fudge Muffins will captivate your taste buds from the first scrumptious bite. These lovely muffins include bananas, applesauce and Mint Chocolate Fudge Baking Chunks. They're liking eating Andes Mints in every bite! Terrific for a weekend, company or holiday breakfast, but they're also great for tailgating parties and potlucks since each batch yields 40 servings!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 40
Calories 98 kcal

Equipment

  • 2 24-tin miniature muffin tin pans or 16 regular-sized muffin tins
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 whisk
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 2 wire cooling racks

Ingredients
  

  • 1 3/4 cups unbleached all-purpose flour (bleached flour toughens baked goods)
  • 1/2 cup granulated sugar
  • 2 1/2 tsp. baking powder
  • 3/4 tsp. sea salt
  • 1 large egg
  • 1/2 cup half-and-half or whole milk (but half-and-half is richer)
  • 1/3 cup canola oil or avocado oil
  • 1 cup bananas mashed (about 3 medium bananas)
  • 1/2 cup applesauce
  • 10 oz. bag mint chocolate fudge baking chunks or Andes Mints (I purchase these at Walmart)

Instructions
 

  • Spray 16 regular-sized muffin tins or 40 miniature muffin tins with cooking spray; set aside.
  • Preheat oven to 400°.
  • Mash bananas on a plate with a fork; set aside.
  • In a large mixing bowl, combine flour, granulated sugar, baking powder and salt. 
  • Set aside.
  • In a medium mixing bowl, combine egg, half-and-half, oil, banana and applesauce.
  • Whisk until well combined and the banana is broken up into very tiny pieces.
  • Add wet ingredients to dry ingredients along with mint fudge-flavored baking chunks.
  • Stir just to combine.
  • Do not overmix the batter.
  • Spoon batter into prepared muffin tins between three-fourths and completely full.
  • Bake at 400° for about 18 minutes for regular sized muffins or 10-12 minutes for miniature muffins or until a toothpick inserted in center comes out clean.
  • Cool muffins in pan for 5 minutes before removing to a wire rack to cool completely.
  • Yield: 16 regular-sized muffins or 40 miniature muffins.

Notes

NOTE: I purchase the mint chocolate fudge flavored baking chunks at Walmart.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 98kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 6mgSodium: 73mgPotassium: 68mgFiber: 1gSugar: 6gVitamin A: 24IUVitamin C: 0.4mgCalcium: 28mgIron: 1mg
Keyword breakfast, brunch, chocolate, fudge, holiday baking, mint, muffins
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