Banana Nut Chocolate Chip Muffins are a lovely twist on a classic banana nut bread. I’ve added maple candied pecans and chocolate chips for extra amazing flavor. These little cuties are also handheld for an easy breakfast on the go!
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If you’re like me there are always bananas laying around. And, if you’re also like me, there are always a couple that get a little too squishy for my taste. These banana nut chocolate chip muffins are the perfect answer to said squishy bananas. They’re perfect for an easy morning breakfast on the go, a fantastic afternoon snack with a hot cup of coffee, and even a wonderful end to a dinner with family.
To start, we caramelize some pecans in maple syrup. They’re getting sticky and sweet and topped with a bit of flaky sea salt, the pecans turn into a salted caramel nugget. While this step is optional, I suggest you don’t skip it. Its amazing. The addition of the semi-sweet chocolate chips just puts these banana muffins over the top. Because, chocolate.
Whatever you do, make them. Enjoy them. Share them…or not. Go grab those squishy bananas and let’s go!
banana muffin ingredients
- Maple Syrup
- Pecans
- Maldon Flaky Sea Salt
- Butter
- Brown Sugar
- Ripe Bananas
- Vanilla
- Eggs
- Avocado Oil
- Flour
- Baking Soda
- Kosher Salt
- Semi-Sweet Chocolate Chips
- Turbinado Sugar
how to make banana nut muffins
Time needed: 40 minutes
For the very best banana nut chocolate chip muffins ever, simply:
- Make the maple candied pecans.
Add pecan pieces and maple syrup to a cast iron skill over medium high heat. Cook for a few minutes, stirring often, until maple syrup thickens and becomes very sticky. Transfer the pecans to a plate or cutting board and sprinkle with a little flaky sea salt. Set them aside.
- Wet ingredients.
Cream the butter and sugar together in bowl. Add the eggs, one at a time and thoroughly combine. Mix in the vanilla, mashed bananas, and avocado oil.
- Dry ingredients.
Add all of the dry ingredients to a separate bowl, including the chocolate chips and pecans. Mix to combine.
- Make the batter.
Working in steps, add 1/3 of the dry ingredients to the wet ingredients. Stir to just combine. Repeat until all of the dry ingredients are mixed into the wet ingredients.
- Into the muffin tins and bake.
Using an ice cream scoop, fill a lined muffin tin with the batter. Sprinkle the unbaked cupcakes with a little Turbinado sugar. Bake in a preheated 350° oven for 20-25 minutes or until a toothpick comes out clean.
- Remove from the oven and enjoy!
If you can, let the muffins cool slightly. Slather with butter and enjoy!
frequently asked questions
Typically, banana bread or muffins are made with either pecans or walnuts. However, you do you. Use any nut you love. If it’s a bigger nut like a cashew (which would be delicious here) I would recommend chopping a bit before add to the batter.
My short answer is if a toothpick comes out of the muffins clean, then they are done. Everyone’s oven will cook at a slightly different temp and everyone will use a slightly different type of muffin tin. This all makes a difference. I know to start paying attention when the tops of the muffins don’t look wet and the edges are becoming slightly golden.
You can 100% leave them out.
Of course! I generally use a semi-sweet chocolate chip in my baking because they are not overly sweet. You could use milk or white chocolate chips. I’ve even been known to throw in peanut butter chips and its a huge hit each time!
You do not. It’s totatally worth it to do, but you can just throw in plain pecans.
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Banana Nut Chocolate Chip Muffins
Ingredients
- 2 tbsp maple syrup
- 1-1½ cups pecans, chopped
- flaky sea salt
- ½ cup butter, softened
- ¼ cup brown sugar
- 1 tsp vanilla
- 2 eggs
- 3 ripe bananas, mashed
- ¼ cup avocado oil
- 2 cups AP flour
- ½ tsp kosher salt
- ½ tsp baking soda
- 1 cup semi-sweet chocolate chips
- Turbinado sugar, for topping
Instructions
- Add pecan pieces and maple syrup to a cast iron skillet over medium high heat. Cook for a few minutes, stirring often, until maple syrup thickens and becomes very sticky. Transfer the pecans to a plate or cutting board and sprinkle with a little flaky sea salt. Set them aside.
- Cream the butter and sugar together in bowl. Add the eggs, one at a time and thoroughly combine. Mix in the vanilla, mashed bananas, and avocado oil until combined.
- Add all of the dry ingredients to a separate bowl, including the chocolate chips and pecans. Mix to combine.
- Working in steps, add 1/3 of the dry ingredients to the wet ingredients. Stir to just combine. Repeat until all of the dry ingredients are mixed into the wet ingredients.
- Using an ice cream scoop, fill a lined muffin tin with the batter. Sprinkle the unbaked cupcakes with a little Turbinado sugar. Bake in a preheated 350° oven for 20-25 minutes or until a toothpick comes out clean.
- Remove from the oven. If you can, let the muffins cool slightly. Slather with butter and enjoy!
Nutrition
If you guys make this Banana Nut Chocolate Chip Muffin recipe, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Thank you!
I am so incredibly happy that you are here! I hope you try my Banana Nut Chocolate Chip Muffins recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
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