Chocolate Chip Banana Muffins

"I love banana bread but had a difficult time finding a recipe that wasn't kind of dry and bland. After experimenting I came up with my own moist and delicious muffin. My kid's want me to make these nearly every week!"
 
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Ready In:
28mins
Ingredients:
10
Yields:
16-18 muffins
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ingredients

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directions

  • Preheat oven 350 degrees. Grease or use paper liners in muffin tins. (Makes approximately 16-18 muffins)
  • In large mixing bowl, cream softend butter and sugar together with an electric mixer. Add eggs and bananas. Mix until well blended.
  • In a separate bowl, SIFT together flour, pudding mix, baking soda and salt. (It is important to use a sifter for this step).
  • Add sifted dry ingredients to banana mixture.
  • Using a large spoon, mix until just combined.
  • Fold in chocolate chips and walnuts.
  • Use a scoop to fill 16-18 muffin cups about 3/4 full.
  • Bake in 350 preheated oven for approximately 18-25 minutes or until inserted toothpick comes out clean. Check after 18 minutes.
  • Store covered in the refrigerator. Will keep about 5-7 days in refrigerator but can freeze for longer.

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Reviews

  1. These are amazing! The dough is SUPER thick, but worth the effort! We make these, literally...all the time. I make them with the intention of putting them in the freezer, but we eat them too fast to get a chance to freeze them! Great recipe!
     
  2. W-O-W....truly delicious! And soooo moist! I don't think I've ever had a muffin so moist before. I didn't have a sifter, however, I used a colander and seemed to do just fine! Will definitely make again! Great recipe!
     
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RECIPE SUBMITTED BY

Hi! I've been cooking a long time now. I love experimenting and creating my own new recipes. I recently had a recipe published in Taste of Home magazine! Southwestern Nachos! Yum. Thanks for looking!
 
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