3 mashed bananas
2 eggs, beaten
1/2 cup of chocolate chips
8 tbs butter
1/2 tsp salt
1 & 1/4 cup of all purpose flour
1/3 cup walnuts
- Preheat oven to 350 degrees and grease your cupcake pan. This makes 16 muffins, I know.. I know, odd number. But you can either eat the leftover mix after filling your dozen cupcake pan or fill four mour up after you take these out. I always opt for eating the raw mix 😉
- Mix all of the ingredients in a bowl, I use my Kitchen Aid mixer, literally throw it all in there and stir it up, baby!
- Pour the mix into your cupcake pan and fill each hole about 3/4 of the way.
- Bake at 350 for 20-25 min or until you can stick a toothpick in the middle of each muffin without any of the filling coming off on the toothpick. (secret tip I learned from my grandmother!)
I love to bake, I might even like baking more than I like cooking. I think the only problem I have with it is that you need to use exact measurements. Unlike when I cook, I kind of just pinch a little of this here and toss a lot of that there. But with baking you have to be careful and make sure you’re using the right ratio.
Banana nut bread is Trey’s favorite, so when he asked me to make him some I was ecstatic to do so. Well, I made a loaf and it was gone less than 24 hours later. NOT EVEN A DAY HAD GONE BYE! (ps. I used this same exact recipe, except instead of a cupcake pan for muffins I used a 9 1/2 by 5 loaf pan.) So, now that I know I have the bread version of the cookie monster…. I decided to make muffins so he would control himself a little bit better. I put three of them in a bag every morning for him to eat on his way to work, right along with some french vanilla creamed coffee. I’m sure eventually he will get tired of eating the same thing every morning, but until he decides he wants something else then I’ll keep my banana nut muffin recipe pinned at the top of my Pinterest boards, here.
Do you have a favorite muffin?
Happy Baking, my friends!