Banana Nut Chocolate Chip Muffins Recipe

Moist banana nut chocolate chip muffins with crunchy pecans and a crackly sugar top. An easy, bakery-style recipe perfect for breakfast, snacks, or freezing.

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Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 420kcal

Equipment

Ingredients

2 tablespoon maple syrup
1 cups pecans, chopped
flaky sea salt
½ cup butter, softened
¼ cup brown sugar
1 teaspoon vanilla bean paste
2 eggs
3 ripe bananas, mashed
¼ cup avocado oil
2 cups all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking soda
1 cup semi-sweet chocolate chips
Turbinado sugar, for topping

Instructions

Candy the pecans: Add the pecan pieces and maple syrup to a cast iron skillet over medium-high heat. Cook, stirring often, until the syrup thickens and becomes sticky. Transfer to a plate or cutting board, sprinkle with flaky sea salt, and set aside to cool.
Mix the wet ingredients: In a large bowl, cream the butter and sugar together. Add the eggs one at a time, mixing well after each. Stir in the vanilla, mashed bananas, and avocado oil until smooth.
Combine the dry ingredients: In a separate bowl, whisk together all dry ingredients. Stir in the chocolate chips and candied pecans.
Bring it together: Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix.
Bake: Using an ice cream scoop, divide the batter into a lined muffin tin, filling each cup nearly to the top. Sprinkle with turbinado sugar. Bake in a preheated 350°F oven for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool slightly and enjoy: Let the muffins cool for a few minutes, then serve warm — preferably with a little butter.

Notes

Sprinkle the Turbinado sugar on top of the unbaked muffins like you would a hefty sprinkle of salt. It turns crunchy and wonderful in the oven. If you want more crunch, just add more sugar.

Nutrition

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