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Chocolate-Nut Banana Muffins

Banana Muffins with Nuts and Chocolate


This is a delicious way to use up over-ripe bananas, and everyone knows that bananas and chocolate are one of the world's best flavour combinations. If you happen to have any left after they come out of the oven, they should be stored in the refrigerator, when cooled.

Chocolate-Nut Banana Muffins Recipe

INGREDIENTS:

  • 1½ cups (150 gm) cake and pastry flour
  • 1/2 tsp (3 ml) salt
  • 1/2 tsp (3 ml) baking soda
  • 1 tsp (5 ml) baking powder
  • 1/2 cup (115 gm) butter
  • 3/4 cup (150 gm) white sugar
  • 2 large eggs
  • 1 tsp (5 ml) vanilla extract
  • 2 medium over-ripe bananas, mashed
  • 3/4 cup (90 gm) roasted chopped pecans
  • 1/2 cup (75 gm) small semi-sweet chocolate chips

METHOD:

Preheat oven to 350°F or 180°C.

Line muffin pans with paper baking cups.

Sift together the flour, salt, baking soda and baking powder. Use a wire whisk to mix well.

Roast the pecan halves on a tray about 6" (15 cm) from the broiler, for a few minutes, turning to prevent burning. Chop roughly.

Cream the butter and the sugar together, and then add the eggs and vanilla.

Beat until combined.

Slowly mix in the mashed bananas.

Gradually add the flour mixture and mix to combine. (do not over-beat as this will make the muffins chewy)

Stir in the nuts and the chocolate chips.

Carefully spoon the batter into the muffin pans, filling each section to about 3/4 full.

Bake for 20-25 minutes or until toothpick inserted in center comes out clean.

Makes 12 regular muffins, or 40 mini muffins.

 

Mini Banana Muffins with Nuts and Chocolate

 


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