Banana Nut Chocolate Chip Muffins

Healthy-ish muffins that don’t require any special ingredients or tools? Count me in.

This is my go-to recipe when I want to whip up a sweet treat that I don’t have to feel too guilty about (I mean, there’s flax in it so, it can’t be that bad for you). I love these muffins because if you don’t have the same ingredients on hand, it doesn’t matter! It’s easy to make substitutions with this banana nut chocolate chip muffin recipe.

It’s also very easy to add or take away any fixins you like. Chocolate chunks, chips, or nuts of any kind. I originally got the recipe from allshecooks.com and have made my own additions over the years. I’ve made these many times a variety of ways so I have updated these instructions to reflect some of the adjustments and substitutions I’ve tried along the way.

Here’s What:

Wet Ingredients:

• 4 ripe bananas
• 1/4 cup of melted butter or margarine
• 1/4 cup of milk (you can use a substitute such as almost milk as well)
• 1 egg
• 1 tablespoon vanilla
• 1 tablespoon of honey

Dry Ingredients:

• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 cup whole wheat flour (or buckwheat flour, 12 grain flour, rolled oats, I’ve tried them all and they all taste great)
• 1 cup white flour
• 1 teaspoon of salt
• 1 teaspoon of baking soda
• 2 cups total of walnuts, chocolate chips, and anything else you would like to add!

Optional Ingredients:

I’ve recently started adding these additional, and optional ingredients to make them healthier:

•  tablespoon ground flax seed
• 1 tablespoon cinnamon

Here’s How:

1. Turn on that oven and preheat it at 350 degrees

2. Mash up the 4 bananas, you can do this in a ziplock bag which is fun (and easier with fresh bananas), but you can also just mash them in the bowl with a fork (if you have thawed or are using too-ripe bananas). Don’t worry if you still have some chunks, they break down as you go along.

3. Once your bananas are mushy start adding in all the wet ingredients to the bowl, mix together:
– 1/4 cup of melted butter or margarine
– 1/4 cup of milk
– 1 egg
– 1 tablespoon vanilla
– 1 tablespoon honey

4. In another bowl start combining your dry ingredients:
– 1/2 cup brown sugar
– 1/2 cup sugar
– 1 cup of whole wheat flour/ rolled oats
– 1 cup of regular white flour
– 1 teaspoon of salt
– 1 teaspoon of baking soda
– 2 cups total of walnuts, chocolate chips, and anything else you like

5. Once your dry ingredients are mixed together, add your combined wet ingredients to the bowl and fold together with a spatula. Mix only until combined, the less you mix the fluffier your muffins.

6. Grab your muffin baking tray, I use one that bakes 12 muffins. Coat it with some butter, this gives you a lovely golden muffin bottom and makes it easy to pop them out after baking.

8. Your oven should be preheated to 350 by now, so start pouring the mixture into the your greased muffin tray. You can fill them to the top and add more mix than you think. These muffins don’t expand much, so adding lots gives you more muffin top (which is obviously the best part).

9. Slide your tray into the oven and bake for 25 minutes. If you’re not sure if they’re ready, you can pop a toothpick in the top of the muffin and it’s ready when it comes out clean.

10. Voila! Enjoy these lovely moist banana nut chocolate chip muffins. Not to worry, they’ll stay moist with all of those bananas baked right in there if you store them in an air-tight container.

Let me know how your banana nut chocolate chip muffins turn out by tagging me on Instagram, Twitter, or Facebook. If you’ve gotten creative in the kitchen and added something to make these even better, don’t hesitate to let me know.

In the mood for some berrylicious muffins too? Check out my Fantastic Fruit Muffins. I mean, you’ve already made a mess of the kitchen, you may as well go for it.

Anna