What’s Cookin’? Banana Nut Chocolate Chip Muffins
Behold! Banana Nut Chocolate Chip Muffins!
You want one of these? You should… they’re delicious. Aaron loves these banana nut chocolate chip muffins. They’re banana nut muffins with a delicious chocolatey twist. Aaron usually eats a banana with his breakfast and we mysteriously end up with 4 over ripe banana quite often. Not 3… not 1… but a magical 4 over ripe bananas. And when you end up with 4 magical over ripe bananas the only thing you can do is to accept that you are going to have to make muffins. These delicious banana nut chocolate chip muffins.
Here’s what you need: (Preheat oven to 375)
4 over ripe bananas
1 and 1/2 sticks of butter (3/4 cups) – melted
1 cups brown sugar
2 cups flour
1 and 1/2 teaspoons baking soda
1/2 teaspoon salt
chopped pecans or walnuts
First take 2 of the bananas and mix them together with 1 cup of brown sugar. You really want to beat the heck out of the bananas and sugar. I like to throw them in the stand mixer and measure out the other ingredients while they whip together for about 2 minutes.
You’ll have a nice soupy mess. Mmmm sounds appetizing, huh?
Whisk the dry ingredients together in a separate bowl while the bananas and sugar are doing their thing.
After you have your soupy mess together add in the 2 eggs – one by one and incorporate each one before you add the next. Then add the melted and cooled butter and mix that in. Next add the vanilla and mix that in as well. Pretend you see pictures of that while you’re at it… I forgot to take ‘em.
Toss the dry ingredients in with the wet stuff and give it a little stir. Don’t over mix it – just incorporate the two a bit.
Next we’re going to add in the chunky stuff… I like to chop about a cup of pecans and add about 3/4 of the cup and reserve the rest to put on top. Toss in the chopped nuts, the other 2 bananas, and some chocolate chips. This is about 1/2 of a bag of mini chocolate chips… You can do regular chocolate chips and about 1/2 a cup is a good amount… this is a little more, but hey… nothing wrong with a little extra chocolate in your muffins. I really like the mini chocolate chips, but I have a hard time finding them, so normally I use the regular ones.
Mix everything together until just incorporated. Again – don’t over mix.
Spray a muffin tin with non-stick spray (or use liners) and fill ‘em up.
You could probably get more than 12 muffins out of this recipe easily, but I like to fill the muffin cups up almost to the top so I’ve got big muffins.
Here’s where I take the reserved pecans and sprinkle them on top. Notice I only did 1/2 of the muffins. Aaron doesn’t like the extra pecans on top, so I oblige him.
Bake at 375 for about 20 minutes. My oven seems to cook slow, so these take at least 20 minutes for me… usually closer to 23. Start looking at them at 18 minutes and see how long you need to go. They should be set in the middles and golden brown.
No nuts on top!
Now if you really want something tasty take a warm muffin, split it in half and smear some cream cheese on it… Enjoy!
Now go forth and make muffins… as soon as you have 4 over ripe bananas that is! What is your favorite muffin? Do you love muffins as much as I do?
P.S. I have a giveaway going on right now! Go there and leave a comment to be entered in a chance to win my favorite lip gloss. You can comment on this post as well to get extra entries!