Banana Chocolate Chip Muffins

These tender, moist banana muffins are packed with three different kinds of goodies: toasted walnuts, cinnamon chips, and chocolate chips. Chocolate and banana? Think banana split, you'll get the picture.

After initially posting this recipe and then reading your comments, we've cut back on the sugar a bit. The muffins are even tastier than before, as less sweetness allows the flavors of the other ingredients to shine through.
Prep
10 mins
Bake
20 to 23 mins
Total
30 mins
Yield
12 to 14 muffins
Banana Chocolate Chip Muffins

Instructions

  1. Preheat the oven to 350°F. Lightly grease 12 to 14 standard muffin cups. You'll use the larger number of cups if you include the full amount of all three add-ins: chocolate chips, walnuts, and cinnamon chips.
  2. In a medium-sized mixing bowl, beat together the butter and sugar till smooth.
  3. Beat in the mashed banana, then the egg, flavorings, and milk.
  4. Add the baking powder, baking soda, salt, and flours, stirring till smooth; if the mixture has a lot of lumps, beat at a higher speed until they've nearly disappeared.
  5. Stir in the chocolate chips, walnuts, and cinnamon chips.
  6. If you've used cinnamon Flav-R-Bites, allow the batter to rest for 30 minutes at room temperature; this will soften the bites up. While the batter's resting, preheat the oven to 350°F.
  7. Heap the thick batter into the prepared muffin cups, mounding them quite full; a muffin scoop works well here. Sprinkle the tops of the muffins with coarse white sparkling sugar, if desired.
  8. Bake the muffins for 20 to 23 minutes, until a cake tester inserted into the center of one of the middle muffins in the pan comes out clean.
  9. Remove the muffins from the oven, and tilt them in the pan to cool a bit; this will prevent their bottoms from becoming soggy. As soon as you can safely handle them, transfer the muffins to a rack to cool completely.
  10. Yield: 12 to 14 muffins.

Tips from our Bakers

  • To make mini muffins: Scoop the batter into lightly greased (or paper-lined) mini muffin pans. Bake for 18 to 20 minutes, or until muffins test done. Yield: 30 to 35 mini muffins.