Chocolate Chip-Banana Nut Muffins


  • 2 eggs
  • 1 teaspoon Watkins™ Pure Vanilla Extract
  • 1 container Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough
  • 2 ripe medium bananas, chopped (1 1/2 cups)
  • 1 teaspoon baking powder
  • 1 1/2 cups chopped walnuts
  • 1 tablespoon coarse white sparkling sugar


1 _ Heat oven to 375°F. Spray 12 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray, or place Reynolds® Baking Cup in each muffin cup.

2 _ In large bowl, beat eggs and vanilla with electric mixer on medium speed about 30 seconds or until frothy and light yellow. Break up cookie dough into egg mixture; add bananas and baking powder. Beat on medium speed about 1 minute or until smooth and well blended. Gently stir in 1 cup of the walnuts.

3 _ Divide batter evenly among muffin cups; sprinkle with remaining 1/2 cup walnuts and the sugar. Bake 24 to 27 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove muffins from pan to cooling rack. Cool 5 minutes. Serve warm or cool. Store covered.