Dessert: Chocolate Chip-Banana Nut Muffins

Warm banana muffins? It's easy with a jump-start from gluten-free chocolate chip cookie dough.

This recipe includes fertility superfoods such as:

Nuts, Walnuts

Health and fertility benefits of Chocolate Chip-Banana Nut Muffins

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

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

Instructions

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.
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.
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.

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