Pillsbury Bake-Off Countdown: Chocolate Chip-Banana Nut Muffins

Chocolate Chip-Banana Nut Muffins

Much ado about muffin! These ones have a sweet secret: they're made with cookie dough! This tasty AM treat comes from Mindy Beaumont of Crozet, Virginia. Good luck at the Bake-Off!

Chocolate Chip-Banana Nut Muffins

  • Prep Time: 20 Min
  • Total Time: 1 Hr
  • Makes: 12 muffins


  • 2 eggs
  • 1 teaspoon 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 nonstick cooking spray, or place a liner 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.

Note: the Pillsbury Bake-Off is coming in November! Check out my coverage of the 45th and 46th Bake-Off, and follow the recipes posted so far by clicking the bakeoff tag below.