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Banana Chocolate Chip Muffins
Sweet, moist muffins with deep banana flavor and rich chocolate and pecans. These freeze well for up to 3 months.
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
12
servings
Calories
Author
Marye Audet-White
Ingredients
Muffins
1 ½
cups
all purpose flour
1
teaspoon
baking powder
1
teaspoon
baking soda
½
teaspoon
of Kosher salt
3
very ripe bananas
, almost liquid
¾
cup
pure cane sugar
(white)
1
egg
½
teaspoon
vanilla
½
cup
melted
, unsalted butter
1
cup
bittersweet chocolate chips
1
cup
coarsely chopped pecans
, toasted
½
cup
chopped pecans
, toasted
Topping
3
tablespoons
heavy
cream
⅓
cup
bittersweet chocolate
Instructions
Muffins
Preheat the oven to 375F
Prepare 12 muffin cups by spraying or adding liners
Mix the dry ingredients in a large bowl.
Mash the bananas until they are very smooth.
Stir in the sugar, egg, butter, and vanilla
Add the flour mixture to the banana mixture along with pecans and chocolate chips.
Quickly stir the ingredients together just until moistened.
Spoon batter evenly into the muffin cups.
Sprinkle the ½ cup pecans evenly on the tops of the muffins.
Bake for 18 to 20 minutes or until done.
Topping
Heat the
cream
until just under a
boil
.
Remove from heat and add the ⅓ cup of chocolate.
Stir until smooth and
drizzle
over muffins.