Banana Nut Chocolate Chip Muffins
Banana nut chocolate chip muffins have everything you could wish for in one bite. The flavors of banana, chocolate, and nuts are a mouth-watering combination. I’m drooling just thinking about it!
Bananas give these muffins a very nice flavor and moist texture. Best of all, you can use bananas that are very ripe at home, and thus avoid throwing them away.
If you are a fan of the Chunky Monkey flavor of Ben & Jerry’s ice cream, you will absolutely adore these banana nut chocolate chip muffins!
7 Reasons To Make Muffins
We love muffins, and we make them in all their versions, but here is a list of reasons that make them better than other baked goods:
- They bake much faster than a cake.
- They are portable. This makes them ideal for storing in an airtight bag and taking them anywhere as a snack.
- You can decorate each one differently. You can even add different toppings before cooking.
- Children love to eat muffins because of their size and practicality. You can make fun decorations for the little ones in the house.
- To serve the muffins, you do not need to use an additional plate or napkin.
- The size of the muffins helps you control portion sizes.
- Half a dozen muffins are a nice gift, made with love, and at a low price.
Can you make muffins without a mold?
Muffins can only be baked in muffin or cupcake molds. The good thing is that muffin tins are very inexpensive.
If you don’t have one yet, the following section will provide some suggestions for the pros and cons of each type of mold.
3 Types Of Muffin Pans
Muffin molds are made of different materials and shapes. In relation to the materials, you can find molds made of aluminum, Teflon, or silicone.
The choice of material will depend on the use you want to give it. Here we leave you a brief explanation of 3 types of muffin pans:
1. Aluminum molds are stronger and can last a lifetime. This type of mold distributes heat very well.
Its only downside is that muffins often tend to stick out of the mold. When you use this type of mold, you will always need cupcakes liners.
2. Teflon molds are my favorite because they distribute heat very well and are non-stick. Teflon molds are the best for making muffins.
However, if you have had other Teflon pots, you should know that Teflon tends to wear out with time and use. When the film that covers the Teflon mold wears out, the mold is no longer non-stick.
Of course, you can always continue using this mold, but with cupcake liners.
3. Silicone molds are non-stick forever. They serve perfectly for baking and refrigerating.
However, silicone does not distribute heat as well as metal. Many times, cakes baked in silicone molds can be pale underneath.
What muffin tin should you use?
One last item to consider is whether you need an integrated mold or small individual molds.
If you cook in small batches, it may be more helpful for you to have individual molds.
You just have to keep in mind that to bake muffins in individual molds, you need a base pan because muffin molds are so small that they tend to fall between the oven racks.
If you happen to love silicone molds and also want to purchase some individual muffin molds, I highly recommend these ones from The New York Baking Company.
What nuts should you use for banana nut muffins?
This recipe is very versatile, and any dried fruit you have in your pantry will be a great addition too.
You can use walnuts, cashews, macadamias, hazelnuts, peanuts, and even pistachios.
Obviously, the nuts give an additional flavor, but the most important thing is the texture. With the nuts, you achieve that “crunch” factor that we like so much.
You can even use a combination of nuts. In this case, we do not recommend raisins or any other type of dehydrated fruit because it would change the flavor of the muffins too much and be a little chaotic flavor-wise.
If you have dehydrated bananas, feel free to try them for this recipe. They are exquisite.
Regarding the chocolate chips, you can use chips of any size, even chocolate cut into pieces. The important thing is that your muffins have chocolate of some kind.
Just pick your favorite kind of chocolate, make sure the pieces are appropriately sized, and throw them in your muffin batter!
How To Make Banana Nut Chocolate Chip Muffins
Gather your ingredients and preheat the oven to 325°F. Place cupcakes liners in muffin cups. We use No. 10 cupcake liners.
Place the butter and sugar in a mixer bowl and mix on medium speed for 3 minutes, until you see that the butter turns light yellow.
Reduce the speed and add the eggs one by one. Beat each egg well before adding the next.
Smash up the banana and bathe it with lemon juice to prevent it from turning dark.
Add the milk, the bananas with the lemon, and the vanilla and continue beating at low speed for a couple more minutes.
In a separate bowl, sift the flour, baking powder, and ground cinnamon. Stir with a spoon until well mixed.
Then add the flour little by little to the previous mixture. Beat for about three more minutes until the mixture is completely homogeneous.
Finally, add the chocolate chips, the peanuts, and mix slowly until they have been well distributed throughout the preparation.
Distribute the mixture evenly in the cups previously placed on the cupcake baking trays.
The easiest thing to do is use a ¼ measuring cup or ice cream scoop. With this trick, you will put the same amount of mixture for each muffin.
Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out dry.
Let cool to room temperature and serve.
Store the muffins in a cool and dry environment.
Banana Nut Chocolate Chip Muffins
These Chunky Monkey inspired muffins are a dream come true!
- 2 cups all-purpose wheat flour
- 1 cup of mashed bananas + 1 tbsp of lemon juice
- ½ cup butter
- 1 ¼ cups sugar
- 3 eggs
- 1 tsp of vanilla essence
- 1 tsp ground cinnamon
- 1 teaspoon baking soda
- ½ cup of milk
- ½ cup of chocolate chips
- ½ cup peanuts chopped
- Preheat the oven to 325°F. Place cupcakes liners in muffin cups. We use No. 10 cupcakes liners. Reserve.
- Cut the banana into slices and bathe it with lemon juice to prevent it from turning dark.
- Place the butter and sugar in a mixer bowl, and mix on medium speed for 3 minutes, until you see that the butter turns light yellow.
- Reduce the speed and add the eggs one by one. Beat each egg well before adding the next.
- Add the milk, the bananas with the lemon, and the vanilla and continue beating at low speed for a couple more minutes.
- In a separate bowl, sift the flour, baking powder, and ground cinnamon. Stir with a spoon until well mixed.
- Then add the flour little by little to the previous mixture. Beat for about three more minutes until the mixture is completely homogeneous.
- Finally, add the chocolate chips, the peanuts, and mix slowly until they have been well distributed throughout the preparation.
- Distribute the mixture evenly in the cups previously placed on the cupcake baking trays. The easiest thing to do is use a ¼ measuring cup or ice cream scoop. With this trick, you will put the same amount of mixture for each muffin.
- Bake the muffins for about 20 minutes or until a toothpick inserted into the center of a cupcake comes out dry. Let cool to room temperature and serve. Keep in a cool and dry environment.
Nutrition Information:Yield: 16 Serving Size: 1 muffin
Amount Per Serving: Calories: 252Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 162mgCarbohydrates: 36gFiber: 2gSugar: 21gProtein: 5g
Up Next: Chocolate Cake With Banana Frosting