These muffins are not only delicious and filling, but another great part about making this recipe is that the muffins are very flexible. Since this muffin showcases so many different flavors and textures, it is easy to add a personal tweak to the muffins, but they are still guaranteed to be healthy and flavorful. They are easy to make, since you use a muffin mix, but they are also personalized, since you can pick and choose the extras. You can add chocolate or not, strawberries or not, walnuts or not. Any way you choose, the muffins are guaranteed to taste superb. Overall, this is a quick and tasty muffin that we definitely recommend.
Recipe adapted by Tess M and Caroline W, 6th grade students at The Girls’ Middle School.
Makes 12 muffins
- 2 ripe bananas
- Vegetable oil for greasing pan
- 2 large eggs
- 1/3 cup melted butter
- ¾ cup water
- One box Trader Joe’s Banana Bread Mix
- ¾ cup diced strawberries
- ¾ cup chopped dark chocolate (optional)
- ½ cup chopped walnuts
- Preheat oven to 350 degrees. Place unpeeled bananas on a cookie sheet in the middle of the oven. Roast until peels are black and fruit begins to seep out from peel a bit (about 15-20 minutes). Cool and remove from peel.
- Raise oven heat to 425 degrees.
- Thoroughly grease a12-cup muffin tin with oil, coating inside of cups and top surface.
- Lightly beat eggs in a medium bowl. Add cooled butter, water and mashed bananas. Mix together until combined.
- Put dry bread mix in a large bowl. Gently fold wet ingredients into dry until just moistened. Do not over mix.
- Fold in strawberries, chocolate (if using), and walnuts.
- Bake for 20-26 minutes until muffin tops are golden and a toothpick comes out clean.