Banana Chocolate Chip Muffins

Recipe by Toby Jermain
READY IN: 50mins
YIELD: 22 muffins




  • Grease two 12 cup muffin pans and set aside.
  • Preheat the oven to 350 degrees F.
  • Cream together the butter and sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Stir in the vanilla and mashed bananas.
  • In a separate bowl, sift together the flour, baking soda, salt, and cinnamon.
  • Mix the chocolate chips and nuts into the flour mixture, stir this into the bowl with the butter mixture, and mix until just blended.
  • Spoon the batter into the muffin pans, filling 22-23 holes 3/4 full.
  • Bake for 18-20 minutes or until a toothpick inserted in the center comes out completely clean.
  • Allow muffins to cool about 5 minutes, and carefully run a dinner knife around the outside of each muffin to loosen.
  • Allow muffins to cool completely before removing from pans or they will break up.
  • If the bottoms are still damp, set on a wire rack for a few hours before wrapping.
  • These freeze great.