If your like me, you love bananas, but you tend to buy too many of them and dread throwing them out…so, that’s why I’ll forever be posting recipes using bananas! Here’s a muffin recipe that is not heavy, it’s much lighter than some of the usual banana muffin recipes that are heavy. This one is much lighter and very flavorful.
I can’t recall where I got this recipe from, but the original recipe never called for chocolate chips. I love banana and chocolate together so thought it would be great to have them together in one muffin. All I had at the time where the mini chocolate chips and I actually like the mini ones in the muffin because it allows you to taste more of the banana flavor. I also added the colorful chocolate ball sprinkles on top, but this is optional. You could use additional mini chocolate chips to sprinkle on top of the muffins when you sprinkle on the walnuts!
Happy Muffin Baking!
2 and ½ cup all-purpose flour
½ cup sugar
½ cup light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk (room temperature
2/3 cup vegetable oil (or canola)
1 teaspoon vanilla (pure)
1 egg, lightly beaten (room temperature
2 large very ripe bananas, mashed
½ to ¾ cup chopped walnuts
½ package mini chocolate chips
Mini chocolate balls or mini M&M’s * optional
In a large mixing bowl combine egg, buttermilk, oil and vanilla extract. Mash banana’s and add to this mixture mixing well.
In another large bowl combine the flour, sugars, baking powder, baking soda and salt then mix thoroughly.
Combine the dry ingredients with the wet ingredients folding the two gently by hand using a wooden spoon being sure not over mix.
Fold in mini chocolate chips
Fill cupcake papers or muffin sections ¾ full.
Sprinkle walnuts over the top of each muffin pressing lightly so the nuts stick.
Sprinkle mini chocolate balls on top each muffin and press lightly so they will stick
Bake at 350*F for 18-22 minutes or until muffins spring back with touched and tops are lightly browned.