Chocolate Chip Banana Muffins

Total Time
28mins
Prep 10 mins
Cook 18 mins

I love banana bread but had a difficult time finding a recipe that wasn't kind of dry and bland. After experimenting I came up with my own moist and delicious muffin. My kid's want me to make these nearly every week!

Ingredients Nutrition

Directions

  1. Preheat oven 350 degrees. Grease or use paper liners in muffin tins. (Makes approximately 16-18 muffins)
  2. In large mixing bowl, cream softend butter and sugar together with an electric mixer. Add eggs and bananas. Mix until well blended.
  3. In a separate bowl, SIFT together flour, pudding mix, baking soda and salt. (It is important to use a sifter for this step).
  4. Add sifted dry ingredients to banana mixture.
  5. Using a large spoon, mix until just combined.
  6. Fold in chocolate chips and walnuts.
  7. Use a scoop to fill 16-18 muffin cups about 3/4 full.
  8. Bake in 350 preheated oven for approximately 18-25 minutes or until inserted toothpick comes out clean. Check after 18 minutes.
  9. Store covered in the refrigerator. Will keep about 5-7 days in refrigerator but can freeze for longer.

Reviews

(2)
Most Helpful

These are amazing! The dough is SUPER thick, but worth the effort! We make these, literally...all the time. I make them with the intention of putting them in the freezer, but we eat them too fast to get a chance to freeze them! Great recipe!

usmcpatience August 07, 2009

W-O-W....truly delicious! And soooo moist! I don't think I've ever had a muffin so moist before. I didn't have a sifter, however, I used a colander and seemed to do just fine! Will definitely make again! Great recipe!

heatherlangston23 July 08, 2008

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