1/1 Photo of Banana Chocolate Chip Muffins
Toby Jermain's Note:
My wife has made these a half dozen times since finding the original recipe in a Penzey's spice catalog. I was originally rather dubious about combining bananas and chocolate chips, but these taste great.
My Private Note
Units: US | Metric
- 1/2 cup butter, softened
- 1 1/4 cups sugar
- 2 eggs
- 1 tablespoon pure vanilla extract
- 1 1/2 cups flour (plus up to 1/2 cup additional if batter is real loose)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 very ripe bananas, mashed (about 1-1/2 cups)
- 1 cup miniature semisweet chocolate chips
- 2 cups chopped pecans
- 1Grease two 12 cup muffin pans and set aside.
- 2Preheat the oven to 350 degrees F.
- 3Cream together the butter and sugar until light and fluffy.
- 4Add the eggs one at a time, beating well after each addition.
- 5Stir in the vanilla and mashed bananas.
- 6In a separate bowl, sift together the flour, baking soda, salt, and cinnamon.
- 7Mix the chocolate chips and nuts into the flour mixture, stir this into the bowl with the butter mixture, and mix until just blended.
- 8Spoon the batter into the muffin pans, filling 22-23 holes 3/4 full.
- 9Bake for 18-20 minutes or until a toothpick inserted in the center comes out completely clean.
- 10Allow muffins to cool about 5 minutes, and carefully run a dinner knife around the outside of each muffin to loosen.
- 11Allow muffins to cool completely before removing from pans or they will break up.
- 12If the bottoms are still damp, set on a wire rack for a few hours before wrapping.
- 13These freeze great.
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Nutritional Facts for Banana Chocolate Chip Muffins
Serving Size: 1 (1422 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 240.9
- Calories from Fat 128
- Total Fat 14.2 g
- Saturated Fat 4.8 g
- Cholesterol 30.3 mg
- Sodium 200.2 mg
- Total Carbohydrate 28.0 g
- Dietary Fiber 2.0 g
- Sugars 18.1 g
- Protein 2.9 g