Banana muffins. Yes, I know , you may be thinking, another same recipe for banana muffins, what’s so special about this one? Well, let me enlighten you. This recipe uses 4 ripened bananas, not 2 like most. And why 4? Well, 2 to make the batter rich and creamy and 2 to give the muffins some banana texture. And with that combination you have the perfect super moist banana muffin! The chocolate chips and walnuts are optional, but I love these muffins with all of the delicious flavors from the chocolate chips for that added melt all over chocolately sweetness and the crunchiness of the walnuts. The choice is yours!

I really enjoy making these muffins since they are so quick and fun to prepare, especially first thing in the morning. With prep and bake time you can have them warm on the plate and ready to enjoy in under an hour. What a great breakfast! I make these muffins and then enjoy them with a great cappucino and a cup of fresh berries. Makes me feel like I am on vacation!

So the whole method about the 4 bananas is that the first 2 you mix up very well with the brown sugar to a heavenly smooth sweetness. Then, after you add in all of your other ingredients you add in the last 2 bananas, that are roughly mashed, at the very end to provide that banana texture to allow you to have a bite into a banana when you bite into your muffin. Nice, right? If you are adding in chocolate chips, totally optional, but why wouldn’t you, I like to layer them into the batter. I place some batter then scatter chips in, more batter and then top it off with the chips. If you are adding in walnuts, I add them at the end on top. Delicious either way. For my family, I make a combination in the 12 muffin tin. I make 3 just banana, 6 with chocolate chip and 3 with chocolate chip and walnuts.

So, I hope you try this recipe and let me know your thoughts and your combinations you used in the comments. And as always, Enjoy!

Super Moist Banana Muffins with Chocolate Chips and Walnuts

Ingredients:

Preheat oven to 375 degrees Fahrenheit

4 ripe bananas -divided

1 cup light brown sugar

2 large eggs, room temperature

1 1/2 cups all purpose flour, sifted

1/2 teaspoon salt

1 1/2 teaspoon baking soda

3/4 cup unsalted butter, melted and cooled

1 teaspoon vanilla extract

3/4 cup chocolate chips (optional)

1/2 cup to 1cup walnuts, pounded, depending on how many muffins you will top with nuts (optional)

Preparation:

First, melt your butter and allow to cool and set aside

Take 2 bananas and place in a large mixing bowl. Roughly mash with a fork. Add in the brown sugar and mix with a hand mixer for about 4 minutes until very fluffy and smooth. Add in your eggs, one at a time and beating well after each addition. Add in the cooled butter and vanilla and mix well.

In a smaller bowl sift in your dry ingredients; flour, salt and baking soda.

Gradually add in the sifted dry ingredients to the wet ingredients. Now turn to using a rubber spatula and finish mixing in the dry ingredients until all ingredients are combined.

In another small bowl, roughly mash the other 2 bananas and gently fold them into the batter.

Line a 12 cup muffin tin with paper liners or butter and flour each cup. If you are just doing the banana muffins plain, fill the cups 3/4 full with the batter.

If you are adding in chocolate chips, place a small scoop in the muffin tin. Scatter in about 5 chips and then add more batter to 3/4 full. Top with more chips. If you are adding in the walnuts, place them in a ziploc bag and pound them out first. Then spoon the nuts evenly over your batter.

Place in your preheated 375 oven for about 22 minutes or until a toothpick inserted comes out clean. Place on a cooling rack for about 11-15 minutes.