Tang-Y Banana Chocolate Chip Muffins Recipe

Name: Tang-Y Banana Chocolate Chip Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups flour, sifted; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 3 ripe bananas, mashed; ½ cup instant Tang orange drink; ¼ cup sugar; 1 egg, slightly beaten; ⅓ cup butter, melted; ½ cup semi-sweet chocolate chips

Servings: persons

1 ½ cups flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3 ripe bananas, mashed
½ cup instant Tang orange drink
¼ cup sugar
1 egg, slightly beaten
⅓ cup butter, melted
½ cup semi-sweet chocolate chips

1
Preheat oven to 375F and grease muffin cups.
2
In bowl mix sifted flour, baking powder, baking soda, and salt.
3
In seperate bowl combine mashed bananas, tang, sugar, egg, and melted butter.
4
Stir wet ingredients into dry ingredients just until moist.
5
Coat chocolate chips in a small bit of flour (this prevents them from sinking to the bottom of your muffins), and fold them into batter.
6
Fill muffin cups and bake 15-20 minutes until toothpick inserted in center comes out mostly clean.

582

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ½ cups flour, sifted, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and more.

Yes, Tang-Y Banana Chocolate Chip Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tang-Y Banana Chocolate Chip Muffins

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