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Hershey Chocolate Banana Walnut Muffins recipe

You may also like to try some homemade Apple Spiced Cinnamon Waffles for a tasty breakfast!

These Hershey Chocolate Banana Walnut Muffins recipe are sweet and savory. They come out moist on the inside and have a bit of crunch from the walnuts. They are healthy too and can be served for breakfast or as a mid day snack!

HEALTHY BREAKFAST MUFFINS FOR KIDS

My son just loves to make these Hershey Chocolate Banana Walnut Muffins and asks for them most of the time for breakfast. They are his absolutely his favorite and we have them always stored in our fridge for whenever needed.

And as a mom, I feel good serving him them as they are packed full of protein, fiber, potassium and other good things. There basically a win win, food for moms with picky eaters.

WHY YOU WILL LOVE THIS RECIPE

Because it basically is the best meal prep option for kids of all ages. Even adults as it is packed with protein, fiber and other nutrients which makes for a healthy breakfast option in a pinch or snack. You can make these on a Sunday and store them in the fridge to enjoy over the entire week!

Hershey Chocolate Banana Walnut Muffins recipe

WHAT HERSHEY BAR IS IN CHOCOALTE BANANA WALNUT MUFFINS

We use the regular Hershey Bar entirely!

How To Make Hershey Chocolate Banana Walnut Muffins

  • Start by heating up the oven to 350 F (this is ideal to making them)
  • Then you will want to use a LARGE 6 piece muffin tray or 12 smaller muffin tray for this recipe
  • Spray the muffin tray with “PAM” or coat with butter or oil
  • Next, place 3 ripe bananas into a large bowl and mash well with a fork
  • Then, chop the walnuts and chocolate bar all up
  • Add all the dry ingredients into another bowl and mix well before adding in the bananas, eggs, vanilla along with milk
  • Stir well to combine, but do not over stir
  • Pour into the greased muffins tin
  • Bake for 30 minutes or until a clean toothpick comes out the middle of a muffin
  • Allow the muffins to cool on the counter anywhere from 5-10 minutes
  • Enjoy!

How Long will Chocolate Oatmeal Banana Walnut Muffins store in the fridge

Store these in an air-tight container in the fridge up to four days!

How Long with Chocolate Oatmeal Banana Walnut Muffins store in the freezer

Store in an air-tight container in the freezer up to 3 months.

These Hershey Chocolate Banana Walnut Muffins recipe are sweet and savory. They come out moist on the inside and have a bit of crunch from the walnuts. They are healthy too and can be served for breakfast or as a mid day snack!

Hershey Chocolate Banana Walnut Muffins recipe

Remember to always have fun and experiment with your cooking! Whether you’re a seasoned cook or a beginner in the kitchen, this dish is sure to impress and satisfy. As Julia Child once said, “Cooking is like love, it should be entered into with abandon or not at all.” So go ahead and give this recipe a try, and don’t be afraid to add your own flair to it. Bon appetit!

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Hershey Chocolate Banana Walnut Muffins

Hershey Chocolate Banana Walnut Muffins

Yield: 6
Cook Time: 30 minutes
Total Time: 30 minutes

Ingredients

  • 2 cups old fashioned rolled oats
  • 1 cup all purpose flour 
  • Hershey's Chocolate Bar 45 grams
  • 1/2 cup chopped walnuts
  • 1/2 brown sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp teaspoon baking soda
  • 1 tsp cinnamon
  • 2/3 cup milk
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • Pinch salt

Instructions

  1. Start by heating up the oven to 350 F (this is ideal to making them)
  2. Then you will want to use a LARGE 6 piece muffin tray or 12 smaller muffin tray for this recipe
  3. Spray the muffin tray with "PAM" or coat with butter or oil
  4. Next, place 3 ripe bananas into a large bowl and mash well with a fork
  5. Then, chop the walnuts and chocolate bar all up
  6. Add all the dry ingredients into another bowl and mix well before adding in the bananas, eggs, vanilla along with milk
  7. Stir well to combine, but do not over stir
  8. Pour into the greased muffins tin
  9. Bake for 30 minutes or until a clean toothpick comes out the middle of a muffin
  10. Allow the muffins to cool on the counter anywhere from 5-10 minutes
  11. Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 432Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 66mgSodium: 503mgCarbohydrates: 43gFiber: 4gSugar: 6gProtein: 11g

These calculations are based off Nutritionix

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