I based this recipe on The Silver Palate Cookbook’s banana bread recipe. I can’t remember exactly when I realized that the quantity of batter required for one loaf of banana/zucchini bread would make exactly 12 muffins, but I do know that since then, my muffin recipes have steadily increased.
Of course, you could substitute walnuts or almonds for the pecans, and raisins or cranberries could be used instead of chocolate chips. But why? As delicious as vegetables and dried fruit are in muffins, banana-chocolate chip muffins are on an entirely different level, somewhere between breakfast and midnight snack. Try it, and see!
Banana Chocolate Pecan Muffins (adapted from The Silver Palate Cookbook)
Makes 12 muffins
1/2 cup butter, softened
3/4 cup sugar
2 large eggs
2 cups flour
1/2 teaspoon salt (do not use if using salted butter)
1 teaspoon baking soda
1 teaspoon vanilla extract
3 ripe bananas, mashed
1/2 cup pecans, chopped
1/2 cup chocolate chips
Preheat your oven to 350 degrees Fahrenheit. Butter your muffin tin.
Beat the butter and sugar together in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating after each addition. In a separate bowl, mix the flour, salt, and baking soda together. Add the flour mixture to the butter-sugar mixture, and mix until fully combined. Stir in the vanilla, bananas, pecans, and chocolate chips.
Divide the batter evenly between the muffin cups. Bake for 20 minutes, or until a tester stick comes out clean from the inside of a muffin.