For the best banana muffins, use very ripe bananas that are speckled brown. Just before baking add the chocolate chips and Pecans. This recipe yields 16 muffins, so there's just enough to share with a neighbor during the holidays or keep for yourself. They stay moist for several days at room temperature as well, so they are perfect for grab-and-go breakfast treats!
We love them warm with a cup of hot tea. It is the perfect cold weather morning gathering combination.
Banana Chocolate Chip and Nut Muffins
½ cup butter, melted
1 ½ cups Panhandle Milling Organic All-Purpose Flour
½ cup packed brown sugar
2 teaspoon baking powder
½ teaspoon sea salt
3 ripe medium bananas, mashed with a fork (about 1 1/4 cups mashed)
1 large egg
1 teaspoon vanilla extract
1 cup semi-sweet Nestle Chocolate Chips
½ cup chopped Pecans or Walnuts
Directions: Preheat oven to 350°F. Line muffin cups with paper liners. This recipe yields 16 muffins, so you may need to bake in batches or use two pans. Whisk the flour, brown sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk the melted butter, mashed banana, egg, and vanilla until blended. Add the banana mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. Stir in chocolate chips and pecans. Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and come out clean, about 25 minutes.