Chocolate Chip Banana Nut Muffins

There’s something magical about the combination of ripe bananas, crunchy pecans, and melty chocolate chips. I promise these muffins are about to become a family favorite! They’re moist, flavorful, and just the right amount of sweet. Plus, they’re gluten-free if you use the right flour, so everyone can enjoy!

Method

Preheating the Oven

Start by preheating your oven to 350°F (175°C). This is essential to ensure that the muffins cook evenly and rise properly. Meanwhile, grease your muffin pan or line it with paper muffin liners. Greasing helps prevent the muffins from sticking, while liners make cleanup a breeze.

Preparing the Banana Mixture

In a large mixing bowl, take the ripe bananas and mash them using a fork or potato masher. Make sure the bananas are mashed to a smooth consistency without any large lumps, as this will help create a uniform texture in the muffins. Once the bananas are ready, add the eggs, maple syrup, and vanilla extract. Whisk the mixture thoroughly until the eggs are well incorporated, and the texture is smooth and slightly frothy.

Mixing the Dry Ingredients

Add the flour, sugar, and baking powder to the wet mixture. Stir gently using a spatula or wooden spoon. Be cautious not to overmix at this stage; the batter should be just combined to maintain a light and fluffy texture. Overmixing can make the muffins dense and heavy.

Adding the Mix-Ins

Now it’s time to fold in the delicious additions: chopped pecans and chocolate chips. Use a spatula to gently fold them into the batter, ensuring they are evenly distributed. The goal here is to incorporate the mix-ins without deflating the batter.

Filling the Muffin Pan

Scoop the batter into the prepared muffin pan, filling each cup about three-quarters full. This will give the muffins room to rise without spilling over. If you want uniformly sized muffins, use an ice cream scoop or a large spoon for even portions.

Baking the Muffins

Place the muffin pan in the preheated oven. Bake for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Start checking around the 18-minute mark to avoid overbaking.

Cooling and Serving

Once baked, remove the pan from the oven and let the muffins cool in the pan for about 5 minutes. Carefully transfer the muffins to a wire rack to cool completely. Enjoy them warm or at room temperature!

Necessary Tools

• Muffin pan
• Mixing bowl
• Whisk
• Measuring cups
• Spatula
• Muffin liners (optional)
• Oven mitts

Serving Suggestions

• Enjoy warm with a pat of butter for breakfast.
• Serve with a drizzle of maple syrup for extra sweetness.
• Pack them in lunchboxes for a tasty mid day treat.

Fun Fact

Did you know that bananas are technically berries? That’s right! Unlike strawberries, bananas fit the botanical definition of a berry.

Conclusion

These Chocolate Chip Banana Nut Muffins are incredibly easy to make and perfect for a quick breakfast or snack. Their fluffy texture and delightful mix of chocolate and pecan crunch will surely make them a household favorite. I hope you enjoy baking (and eating!) these as much as I do!