Banana Walnuts Chocolate Chips Muffins

The first step for this recipe is to soften the whole stick of butter. 6 tablespoons are going to go in the muffins and I save the other two to help grease the muffin pan. Preheat the oven to 375.

If you don’t have time or forget to pull the butter out of the refrigerator, don’t worry.   Cut off 2 tablespoons for greasing the pan and set it aside.  Take the remaining 6 tablespoons of butter and microwave until softened.

Frequently, I forget about the butter and it melts completely, I just use it anyways.  The recipe comes together better when it’s softened rather than melted but it’s not worth wasting a stick of butter.

Take the butter set aside for your cooking pan and use it to liberally grease your muffin tins. You want to get inside the wells and the rim around the wells.  If any muffin rises above the well it will release easily by doing this.

Next are the bananas. We often store bananas that have gotten overly ripe in the freezer. I just pull those out and either let them come to room temperature naturally or again just microwave them until they’re soft enough to mash up. If you have fresh ripened or over-ripened bananas go ahead and use those.

Time-saving kitchen trick: When I think of it before I freeze old bananas I peel them first.  This makes the process that much quicker and easier when it comes time to make the muffins.

After smashing the bananas with the back of a fork, add in the sugar, butter, eggs, salt, cinnamon, vanilla, nutmeg, and cream.

Flavor Hack: If I only have two bananas I add two more tablespoons of cream to make sure they’re nice and moist. If I have three bananas I stick to the 2 tablespoons of cream.

Once your wet ingredients are all mixed up add in the remaining dry ingredients. I like to use baking soda and baking powder, they’re both leavening agents but the baking soda and baking powder activate at a slightly different time so it ensures nice fluffiness to these very moist muffins.

Once your batter is all mixed up you can either leave it as is or add chocolate chips and nuts to the mixture. I’ve added about a cup of chocolate chips and a cup of nuts to this batch. Dole out your 12 muffins, and stick them in your preheated oven for 14 to 16 minutes.

These delicious Banana Muffins with Walnuts and Chocolate Chips will store well in Tupperware on the counter for a couple of days, if they last that long.

Love Muffins? Try some of these great muffin recipes:

• Banana Poppy Seed Muffins
• Cherry Almond Muffins
• Grapefruit Pistachio Muffins
• Apple Cinnamon Muffins
• Lemon Blueberry Muffins
• Apple Cinnamon Muffins

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