Banana Nut Chocolate Chip Muffins
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!
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
Serving: 1serving | Calories: 420kcal | Carbohydrates: 39g | Protein: 6g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 218mg | Potassium: 290mg | Fiber: 4g | Sugar: 16g | Vitamin A: 309IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg