Almond Banana Chocolate Chip Muffins
1 (14-ounce) box banana quick bread and muffin mix
- 1 cup water
- 1/4 cup vegetable oil
1/4 cup applesauce
1/2 teaspoon cinnamon
1 medium banana, diced
1 cup Mandelin Natural Sliced Almonds, divided
3/4 cup semisweet chocolate chips
Preheat oven to 400°F. Prepare a muffin tin with paper liners.
Prepare muffins according to package instructions using water, eggs, and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce.
Stir in banana, 3/4 cup almonds, and chocolate.
Divide among muffin cups and sprinkle with remaining 1/4 cup almonds.
Bake 15 to 20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store airtight at room temperature for up to 4 days.
Almond Board of California