Make 12 delicious chocolate chip banana nut muffins in almost no time at all! These EASY to make muffins are perfect for breakfast or a mid-day snack!
Well… here we are, in the first week of being advised to basically confine ourselves to our homes for two weeks due to the coronavirus that is spreading rapidly around the entire world! We are rightfully concerned, but not overly dismayed or fearful, because our trust is ultimately in God, so we have great HOPE, in spite of circumstances! Our future is secure, no matter what happens, and for that, we are truly GRATEFUL!
If you’re like me, you still want to make sure you have adequate food prepared in a time like this. Muffins are a great way (with not too many ingredients) to provide an easy, tasty breakfast or snack for yourself or other family members!
So, I decided to make a batch of chocolate chip banana nut muffins to have around, because I had the ingredients in our pantry. I’ve made them for years using my Mom’s banana nut bread recipe, with a couple slight modifications! These muffins are easily made with fairly common ingredients, so I thought I would share this family-friendly recipe to all who might want it!
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Making The Muffin Batter Is EASY!
While you make the muffin batter, preheat your oven to 350°F. Sift the flour, baking powder, baking soda, salt and granulated sugar into a large mixing bowl. Add the miniature chocolate chips and chopped pecans to the bowl.
In a separate bowl, mix together three very ripe bananas, an egg, and the vegetable oil. Use a fork to mash the bananas very well, and combine the wet ingredients until fully incorporated.
Combine The Wet And Dry Ingredients
Pour the banana/egg/oil mixture into the large mixing bowl with the dry ingredients. Stir this very well, to fully combine all the batter ingredients. The muffin batter will be fairly thick, once done.
Time To Bake The Chocolate Chip Banana Nut Muffins!
Okay… now it’s time to get these chocolate chip banana nut muffins in the oven to bake! Place paper cupcake liners into the muffin tin holders. NOTE: If you do not have paper liners, no worries. Simply lightly spray each muffin “well” with non-stick baking spray or grease well.
Fill each muffin holder about 3/4 of the way full with the batter. You should have enough batter to make 12 chocolate chip banana nut muffins! Place the muffins into your preheated 350°F. oven, and bake between 25-30 minutes.
The muffins are done when golden brown and a toothpick inserted into the middle comes out clean. Check them at 25 minutes for done-ness, because oven temps can vary greatly, and you do not want dry muffins! Mine were perfect when cooked for 25 minutes.
Let Cool A Bit, Then It’s Time To EAT!
Remove the muffins from the oven and pan once done, and let them cool on a wire rack for a few minutes before serving. If you are NOT using paper liners, let the muffins cool for 5-6 minutes BEFORE attempting to remove them from the pan.
Once they have cooled down a few minutes, they are ready to eat! Slice one open, add butter if that’s your thing, and enjoy these absolutely delicious chocolate chip banana nut muffins!
I truly hope you enjoy these muffins for your family breakfast or just as a yummy snack! They sure are GOOD! Have a blessed day, friends.
Looking For More MUFFIN Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have many muffin recipes you might enjoy, including:
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Recipe Adapted From: my mom’s recipe for banana nut bread
Make 12 delicious chocolate chip banana nut muffins in almost no time at all! These EASY to make muffins are perfect for breakfast or a mid-day snack!
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup granulated sugar
- 1 cup pecans or walnuts , chopped
- ½ cup mini chocolate chips (semi-sweet) *can substitute regular sized
- 1 large egg
- ¼ cup vegetable oil
- 3 medium bananas (very ripe)
- 1 Tablespoon fresh lemon juice
Preheat oven to 350°F. Sift flour, baking powder, baking soda, salt and granulated sugar into a large mixing bowl. Add chocolate chips and chopped pecans to the bowl.
In a separate bowl, mix together bananas, egg, and vegetable oil. Use a fork to mash the bananas very well, and mix wet ingredients until fully incorporated. Add banana mixture to the dry ingredients. Stir well, to fully combine batter ingredients. Batter will be fairly thick,
Place paper liners into the muffin tin. NOTE: If you don't have paper liners, lightly spray each muffin "well" with non-stick baking spray, or grease well. Fill each muffin holder 3/4 of the way full with the batter. You should have enough batter to make 12 muffins! Bake at 350°F. between 25-30 minutes. Muffins are done when golden brown and a toothpick inserted into the middle comes out clean. Check them at 25 minutesfor done-ness, because oven temps can vary greatly, and you do not want dry muffins!
Remove muffins from oven and pan once done, and let them cool on a wire rack for a few minutes before serving. NOTE: If you are NOT using paper liners, let muffins cool 5-6 minutes BEFORE attempting to remove them from pan. After they've cooled a few minutes, they're ready to eat! Enjoy!
Here’s one more to pin on your Pinterest boards!