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Dress up ordinary banana muffins with nuts and chocolate. Then you have the ultimate muffin!
The Ultimate Muffin
What happens when you’re torn between muffin choices of banana and chocolate chip? Since it might look a bit greedy and indulgent to actually eat the two of them, why not combine the two and have the best of both?
Well, that’s what you have right here along with the addition of rich pecans.
If your family loves banana nut bread with chocolate chips, then they’ll flip over these delicious muffins so whip up some–they’re easy–and surprise everyone.
You can make them super-sized or regular sized. Choice is yours.
When it comes to the nuts in this recipe you have some choices.
First, if you have an allergy or can’t stand them, omit them. The nuts play no part in the chemical formula here, so it won’t affect the cake part.
Secondly, if you don’t have pecans but have walnuts, use the walnuts. It’ll taste just as good. I used pecans because for some odd reason, I had a ton of them. Plus I prefer them to walnuts because the skin is not as bitter. However, walnuts are significantly cheaper so they’re easier on the pocketbook.
Don’t hesitate to buy in bulk either if you catch a good sale on either variety. Nuts freeze well with no loss in flavor. I found a bag buried in my freezer not too long ago that I bought maybe five years ago. They were still as good as the day I bought them.
Mini Chips Are Better
You heard that one right. Mini chocolate chips are much better for baking than the regular size.
They disperse better in any batter which means that it’s likely that each mouthful of a cake, cookie or muffin will contain chips.
And another–and to me the best thing–is that you can use half the amount called for in a recipe that uses the regular size. So buying a packet of minis is like getting two packages of the standard. If you’re watching calories, then you get the feel of the same amount of chocolate with half the fat and calories.
Chocolate Chip Banana Nut Muffins
- 1 1/2 cups flour
- 3/4 cups sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
- 1/2 cup chopped pecans or walnuts
- 1 egg slightly beaten
- 3 large ripe bananas mashed
- 1/2 cup butter melted
- Sanding or coarse sugar
- Combine dry ingredients in large bowl. Combine wet ingredients in another bowl, mixing well. Add wet ingredients to dry ingredients and mix just until combined. Do not overmix.
- Preheat oven to 375 degrees. Line a Texas muffin pan (pan has 6 large muffins) with large muffin papers or grease the pan. Fill each cup 3/4 full; top with crumbs. Bake for 25-30 minutes or until tester comes out clean. Cool in pan 10 minutes. Remove to a plate to cool completely.
- Makes 6 large muffins.
For Regular Sized Muffins
- Follow the above instructions, except use a regular-sized muffin pan and bake for 18-20 minutes. This will make 12 regular-sized muffins.