I had my heart set on making my Chocolate Swirl Banana Bread today, but my husband requested Banana Nut Muffins instead, so, because I love him so much, I acquiesced and made the muffins. I got this recipe from Tyler Florence (Food Network). I made half of the batch plain banana nut, and the other half I added chocolate chips. It is now 10:45 at night and I am eating both of them, yes, I am sacrificing my waistline for the sake of this blog :) Yum, these are really good, really moist, just like mini banana breads. Next time I will definitely sprinkle extra chopped pecans on top. I think I like it without chocolate better, but if you want to add chocolate, try mini chocolate chips instead of the regular size. Thank you Tyler Florence!
Banana Nut Muffins
2 c. all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
4 overripe bananas
1 c. brown sugar
3/4 c. butter, melted and cooled
1 tsp vanilla extract
3/4 c. pecans, chopped
3/4 c. mini chocolate chips, Optional
Preheat oven to 375 and lightly butter, or place muffin papers, in 2 muffins tins.
In large bowl, combine the flour, baking soda, salt, and cinnamon; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a whisk, whip the remaining bananas and sugar together like you mean it, for about 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until combined. Stir in the pecans and chocolate chips. Spoon about 1/4 c. batter into each muffin cup, filling it up about 2/3 of the way. Give them a tap on the counter to get any air bubbles out. Bake until a toothpick inserted in a muffin comes out clean, 15-18 minutes. Serve warm with butter or at room temp. Makes 24 muffins.