Chocolate chips for breakfast? Yes, please! What better way to start the day than with melted chocolate oozing out of some scrumptious banana nut muffins? These muffins were featured on the Food Buzz, and for a good reason. The smell of them cooking in the oven is Heavenly, and the final result doesn't disappoint. We all loved these muffins, and the chocolate chips helped entice my increasingly picky 3 year old to eat some as well!Chocolate Chip Banana Nut Muffins
from Our Eyes Eat First
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped
1/2 cup of milk chocolate chips
Steps:
1. Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
2. In a large bowl, combine the flour, baking soda, and salt; set aside.
3. 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 wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes.
4. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice.
5.Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. – I added the milk chocolate chips at this time (1/2 cup or little less)
6. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
7.Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
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