Banana Nut Chip Muffins

From the Flushing Rotary Cookbook by Susan Feth.

• Ready In: 28 mins
• Serves: 12

Ingredients

• 1⁄4-1⁄2 cup cup butter
• 1  cup granulated sugar
• 2  eggs
• 2  large  ripe bananas
• 2  cups all-purpose flour
• 1  teaspoon salt
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 cup milk
• 1⁄2 cup  chopped pecans
• 1  cup  mini chocolate chip (optional)
• 1  teaspoon vanilla extract

Directions

1. Grease muffin pan or use paper liners.
2. Beat together butter and sugar at medium speed until light and fluffy.
3. Add eggs one at a time.
4. Beat well after each addition, beat in bananas until smooth.
5. Mix together flour, salt, baking powder, and baking soda.
6. Alternately stir flour mixture and milk into egg mixture until dry ingredients are just moistened.
7. Stir in nuts, mini chocolate chips and vanilla.
8. Do not over mix batter.
9. It should not be completely smooth.
10. Spoon in batter filling muffin cups 2/3 full.
11. Bake at 400F until lightly golden about 15-18 minutes.
12. Transfer muffins to wire rack and cool.
13. Serve warm.