Banana Nut Chip Muffins
"From the Flushing Rotary Cookbook by Susan Feth."
photo by Redsie
- Ready In:
- 28mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1⁄4 - 1⁄2 cup cup butter
- 1 cup granulated sugar
- 2 eggs
- 2 large ripe bananas
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 cup milk
- 1⁄2 cup chopped pecans
- 1 cup mini chocolate chip (optional)
- 1 teaspoon vanilla extract
directions
- Grease muffin pan or use paper liners.
- Beat together butter and sugar at medium speed until light and fluffy.
- Add eggs one at a time.
- Beat well after each addition, beat in bananas until smooth.
- Mix together flour, salt, baking powder, and baking soda.
- Alternately stir flour mixture and milk into egg mixture until dry ingredients are just moistened.
- Stir in nuts, mini chocolate chips and vanilla.
- Do not over mix batter.
- It should not be completely smooth.
- Spoon in batter filling muffin cups 2/3 full.
- Bake at 400F until lightly golden about 15-18 minutes.
- Transfer muffins to wire rack and cool.
- Serve warm.
Questions & Replies
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Where does the milk come in at in the recipe.
Reviews
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This recipe is a keeper! The only thing I did differently was I left out the vanilla (I forgot to add it at the end) and I subbed in walnuts for the pecans as I prefer them. They still came out fantastic! excellent! soooo moist and yummy! -
I made these muffins 4 days ago, still have two or three left (there are only two of us living here) and they're still as moist as the first day I baked them. Only minor change I made was to add a 1/2 tsp of ground cinnamon, just for personal preference. Thanks for a great recipe! -
I am making these for the second time. They are absolutely delicious. My whole family loved them and the house smelled amazing! -
These muffins are delicious! I did 1 cup whole wheat flour and 1 cup white flour. I also used splenda instead of sugar and canola oil instead of butter. -
Loved these-- followed the recipe just for the banana muffin part (no nuts, chips), and used 1 c whole wheat flour with 1 c all-purpose flour. Thanks for posting!
see 5 more reviews
Tweaks
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This recipe is a keeper! The only thing I did differently was I left out the vanilla (I forgot to add it at the end) and I subbed in walnuts for the pecans as I prefer them. They still came out fantastic! excellent! soooo moist and yummy!
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These muffins are delicious! I did 1 cup whole wheat flour and 1 cup white flour. I also used splenda instead of sugar and canola oil instead of butter.
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Excellent muffin, though I made a bunch of changes. I replaced the butter with applesauce, used skim milk and whole wheat pastry flour, 3/4 cup chocolate chips, and used the batter to make 24 muffins. (I have small old muffin tins.) These were light and flavorful. I'd like to try to use only egg whites and splenda, as well as 1/2 cup mini chocolate chips and see how that turns out. I have a feeling this will be the jumping off point for the muffins I make the most for my son's lunches this year. Thanks!
RECIPE SUBMITTED BY
RecipeNut
Smithfield, Rhode Island
