Banana Nut Chip Muffins

Banana Nut Chip Muffins

  • Prep Time: 10 mins
  • Total Time: 28 mins
  • Servings: 12

    • About This Recipe

    “From the Flushing Rotary Cookbook by Susan Feth.”

    Ingredients

  • 1/4-1/2 cup cup butter
  • 1cupgranulated sugar
  • 2eggs
  • 2largeripe bananas
  • 2cupsall-purpose flour
  • 1teaspoonsalt
  • 1teaspoonbaking powder
  • 1/2 teaspoonbaking soda
  • 1/2 cupmilk
  • 1/2 cupchopped pecans
  • 1cupmini chocolate chip(optional)
  • 1teaspoonvanilla extract

    • Directions

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

    • Reviews

  • “This recipe is a keeper! The only thing I did differently was I left out the vanilla (I forgot to add it at the end) and I subbed in walnuts for the pecans as I prefer them. They still came out fantastic! excellent! soooo moist and yummy!”

  • “I made these muffins 4 days ago, still have two or three left (there are only two of us living here) and they’re still as moist as the first day I baked them. Only minor change I made was to add a 1/2 tsp of ground cinnamon, just for personal preference. Thanks for a great recipe!”

  • “I am making these for the second time. They are absolutely delicious. My whole family loved them and the house smelled amazing!”

  • “These muffins are delicious! I did 1 cup whole wheat flour and 1 cup white flour. I also used splenda instead of sugar and canola oil instead of butter.”

  • “Loved these– followed the recipe just for the banana muffin part (no nuts, chips), and used 1 c whole wheat flour with 1 c all-purpose flour. Thanks for posting!”

  • “These were fantastic!!! I have Celiac’s Disease, so I modified these to be gluten free.I used basic Gluten Free baking flour in place of the real deal.I had to use a bar of chocolate and chop it up since I can’t find choc. chips here in Sweden.And I actually used about 3-4 mediumish sized REALLY ripe bananas.And I added about an extra tablespoon of oil in addition to the butter.The muffins turned out fantastic!!!!!Soooo moist and fluffy.Hard to come by in the GF world.So this is a great crossover recipe!Thanks a bunch!”

  • “These were great delicious muffins – I only used 3/4 cup sugar, low-fat milk and about 3/4 cup mini chocolate chips.Brought them to the office and they were a hit!!Thanks RecipeNut! :)”

  • “Excellent muffin, though I made a bunch of changes.I replaced the butter with applesauce, used skim milk and whole wheat pastry flour, 3/4 cup chocolate chips, and used the batter to make 24 muffins.(I have small old muffin tins.)These were light and flavorful.I’d like to try to use only egg whites and splenda, as well as 1/2 cup mini chocolate chips and see how that turns out.I have a feeling this will be the jumping off point for the muffins I make the most for my son’s lunches this year.Thanks!”

  • “These were very good muffins! Most banana chip muffins don’t have nuts in them so I was happy to see that these did! And pecans are a good change from walnuts. The milk and bananas made these nice and moist. Thanks RecipeNut!”

  • “Very good. The bananas kept it moist. I love nuts in my muffins. I only put in about 1/4 cup of chipits for I wanted to kep them for breakfast. I used whole wheat flour to make it healthier.”

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