Note to self: I am not sure if this is a muffin or a cupcake. I am calling it a muffin but it’s on the verge of tasting like a nice, moist cupcake. I’ll call it a muffin on the edge.
You must start out with overripe bananas. These bananas could actually ripen a few more days, but I can’t wait that long to eat muffins so I am going to use them anyway.
I always buy organic bananas, they usually only cost a few cents more than non-organic.
And you can’t make these muffins without quality chocolate chips. I went with semi-sweet, (pantry is a mess and I couldn’t find the milk chocolate chips), but milk chocolate chips works very well in this recipe.
I also used pecans instead of walnuts. I like pecans and again, I was not about to search the pantry for walnuts. To do list, straighten pantry ASAP!
If you notice, my flour is not all the way mixed before adding the pecans and chocolate chips. I don’t want tough muffins so I fold in the ingredients in the end, so I want over mix my batter.
Also, dust the pecans and chocolate chips in a little flour so they want sink to the bottom of the muffin batter.
They are ready to be baked, I filled the muffin pans half way using a 1/4 measuring cup.
They baked up perfectly and look, my chocolate chips did not sink!
Look at these chocolate, nutty, moist, babies. I say we pop them in our mouth like skittles, but be careful they are hot!
Oh if I forgot to tell you, you can always add a pat of butter, before eating. Just saying!
Chocolate Chip Banana Nut Muffins
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 20 muffins
3 overripe bananas
1 c. pecans, chopped
1 c. milk chocolate chips
1 stick butter, room temperature
2 large eggs
2 tsp. vanilla
4 tbsp. sour cream
2 c. flour
1 c. white sugar
1 c. brown sugar
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
Preheat oven to 375
Line a muffin pan with muffin wrappers and spray wrappers with nonstick cooking spray and set aside.
In a mixer add butter and sugar and beat well until light and fluffy, add bananas and mix well until semi chunky, add eggs, vanilla and sour cream, mix well.
In another bowl sift, flour, baking soda, baking powder and salt. Pour into wet ingredients, mix slightly, do not over mix.
Add pecans and chocolate chips and fold into batter mixing the batter until all flour has been mixed well.
Scoop mixture into muffin pans with a 1/4 cup measuring spoon or until muffin pans are half full.
Bake at 375 degrees for 18-20 minutes.