banana chocolate chip walnut muffins
Banana Chocolate nut muffins recipe
makes 18-24 average to small-sized muffins
Ingredients:
1 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons ground flax seeds (optional)
1 stick (= 4 oz., =1/2 cup) unsalted butter, softened at room temperature
1/2 cup brown sugar, packed
2 eggs at room temperature
3 small very ripe (or overripe) bananas, mashed
1/2 cup sour cream or Greek yogurt
1 teaspoon vanilla extract
1/2 cup chocolate chips
1/2 cup chopped walnuts (can be omitted and replaced with additional chocolate chips, or the other way around)
Instructions:
Preheat oven to 350°. Line about 18 cups in a muffin tin (2 dozen if smaller) with paper liners, or grease with butter.
Stir together flours, salt, flax, and baking soda in a medium bowl.
In a large bowl, cream together butter and sugar with a hand mixer until light and fluffy. Add eggs just to mix. Stir in flour mixture until just blended, then add in bananas, sour cream, and vanilla extract until blended. Don’t overmix—mix should be uniform without streaks of ingredients but there’s no need to keep going after that. With a spatula or spoon, fold in walnuts and chocolate chips.
Fill muffin cups about 3/4 of the way full and put in the oven. Bake for around 30 minutes, rotating tins halfway through. Note: baking times vary widely, as do ovens. Start checking after about 20 minutes—they may take more or less than 30 min. Muffins are done when nicely browned on top and pass the toothpick test (toothpick comes out clean).