This might just be my favorite muffin recipe of all time. I took a basic nut bread recipe, added bananas and chocolate chips, and made muffins instead of bread. The result? Banana Nut Muffins with Chocolate Chips!
I’m still a working girl who has to get out the door first thing in the morning. There’s no time for breakfast. So I always appreciate being able to grab something and go. And when you combine bananas and chocolate in a cute little mufffin? It’s heaven.
The problem is – banana nut muffins with chocolate chips are also great for dessert! Or a mid-day snack with a cup of coffee. Do you get where I’m going? I confess I’ve eaten far too many of these in just one day!
I always like to sprinkle a little turbinado sugar on the tops of my muffins to give them a crunchy top. It’s coarser than your common table sugar.
The chocolate chips are are optional, as are the nuts, but would you really want to omit them? Unless you have allergies, of course.
In all honesty, I have to be careful how often I bake these because I do tend to binge on them. And then I feel a little lethargic and guilty from the overdose of carbs. But truly, banana nut muffins with chocolate chips is my current fave muffin – second only to chocolate chip pumpkin muffins!
Banana Nut Muffins with Chocolate Chips
Perfect for breakfast, snacking, or dessert!
- 2 1/2 cup all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 1/3 cup milk
- 1 1/4 cups mashed bananas
- 1 egg
- 1 cup chopped nuts
- 1 cup chocolate chips more or less as desired
Heat oven to 350 degrees F. Grease bottom of muffin cup pan or use cupcake liners. Mix all ingredients and beat 30 seconds. Pour into muffin pan. Note – you can use a regular sized muffin pan or the very large muffin pan. Bake for 40 minutes or until toothpick inserted in center comes out clean. If using the extra large muffin pan, you'll need to bake about 5 minutes longer than the regular sized muffins.