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Cinnamon Sugar, Chocolate Chip Banana Nut Muffins Recipe

chocolate chip banana nut muffins recipe the best
These are literally the best muffins I have ever made (or tasted).  Bananas, cinnamon sugar, chocolate chips and walnuts served with melted butter, I mean! I shared this top secret recipe with you guys years ago.  But since then, I have adapted it with some yummy new additions and tips.  This was the very first thing I ever baked for Ben after we were married and I’m afraid I set the bar too high because I’m not sure I’ve ever been able to top them. They could probably even be taken to a whole new level with the frosting from this recipe added. Happy baking friends!

Ingredients:

1/2 cup (1 stick) softened butter
1 cup sugar
2 eggs
2 or 3 RIPE bananas mashed
2 cups flower
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
3 tablespoons brown sugar
1/2 to 3/4 cup chocolate chips
1/2 to 3/4 pecans or walnuts
A few table spoons of cinnamon sugar to taste
Your muffins will be all the more fabulous if your bananas are super ripe.

sugar butter

Beat the SOFTENED butter and white sugar in a mixing bowl until light and fluffy.

eggsThe more ripe your bananas the better!
ripe bananas

Add the eggs and mashed bananas and mix well.banana muffinsmashed banana muffins batterdry ingredients

Add the flour, baking soda, brown sugar, salt and vanilla and mix until blended.  Add chocolate chips and pecans and stir until well mixed.

batter for muffins

walnuts and choc chips

finished batterThis is my girlfriends new and glorious all white kitchen–it’s basically a dream to bake in.  Also, note that because of my extreme height disadvantage, I’ve learned that it is way easier to bake while standing on a stool.  Other shorties out there should try it!

baking muffins
Spoon into paper muffin cups and place in a muffin pan.  Fill each muffin about 3/4 full.  Generously sprinkle cinnamon sugar to the tops of each muffin prior to baking.  This will make the tops of each muffin sugary and crisp.  Bake at 375 degrees for 20-30 minutes or until a wooden pick inserted in the center comes out clean. Watch them baking closely because I’ve noticed that every oven cooks these at very different rates.  If you  have a vintage oven (like I have many times before), you will have to be sure to keep an eye on your muffins to be sure they don’t burn.  Perhaps even lower your temperature to 350 degrees.
baking on a stoolShirt found heresprinkle sugar on topcinnamon sugar muffinsoven

Allow muffins to cool in pan for 5 more minutes then remove and place on a cooling rack to cool for an additional 10 minutes. Then enjoy their awesomeness.

baked banana nut muffinschocolate chip banana nut muffins recipecinnamon sugar chocolate chip banana nut muffinsbest muffins ever recipecinnamon sugar banana nut muffins
Now here’s the SECRET.  Squeeze open a warm muffin, add a slice of butter and let it melt.  Then enjoy.  I promise it will blow you’re mind.  They are best served warm, so go ahead and pop them in the microwave for about 9-12 seconds to reheat later on. step 1step 2step 3

If you want to make this recipe as a loaf instead of muffins then spoon batter into a well greased 5 x 9 inch loaf pan and bake at 350 degrees for 1 hourHappy Eating!
5.0 from 2 reviews
Cinnamon Sugar, Chocolate Chip Banana Nut Muffins Recipe
 
Prep time
Cook time
Total time
 
The BEST cinnamon sugar, chocolate chip, banana nut muffins ever!
Author:
Recipe type: dessert, breakfast
Serves: 16
Ingredients
  • ½ cup (1 stick) softened butter
  • 1 cup sugar
  • 2 eggs
  • 2 or 3 RIPE bananas mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown sugar
  • ½ to ¾ cup chocolate chips
  • ½ to ¾ pecans or walnuts (I used walnuts this time)
  • Your muffins will be all the more fabulous if your bananas are super ripe.
Instructions
  1. Beat the SOFTENED butter and white sugar in a mixing bowl until light and fluffy.
  2. Add the eggs and mashed bananas and mix well.
  3. Add the flour, baking soda, brown sugar, salt and vanilla and mix until blended. Add chocolate chips and pecans and stir until well mixed.
  4. Spoon into paper muffin cups and place in a muffin pan. Fill each muffin about ¾ full.
  5. Give a generous sprinkling of cinnamon sugar to the tops of each muffin before baking.
  6. Bake at 375 degrees for 20-30 minutes or until a wooden pick inserted in the center comes out clean.
  7. Allow muffins to cool in pan for 5 more minutes then remove and place on a cooling rack to cool for an additional 10 minutes. Then enjoy their awesomeness.
  8. Then enjoy their awesomeness. Yields about 16 muffins.

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17 Comments

  • Reply
    Lacey Calhoun
    December 4, 2014 at 9:45 am

    As your certified taste tester, and hater of all things banana, I can confirm these are the BEST muffins EVER!! Bananas and all!!

  • Reply
    Monkey
    December 4, 2014 at 11:07 am

    Yumm! Love her new kitchen!

  • Reply
    Amy @ So There. by Amy
    December 4, 2014 at 2:14 pm

    Ooooh yum!!!! Thanks for sharing!!
    …and I have the opposite problem. Too tall for counters/sinks. Serious hunchback 😉

  • Reply
    Morgan
    December 5, 2014 at 12:29 am

    I’ve had bananas sitting on my counter waiting for banana bread for TOO long and I was just thinking this morning, “Maybe they’re just too ripe now for banana bread…” so when you said “The more ripe your bananas the better!” I knew I had to make these. I’m going to try the loaf cause I’m just too lazy today to scoop individual muffins. 🙂 Wish me luck! Thanks for the awesome recipe!

  • Reply
    Nicole
    December 5, 2014 at 3:11 am

    YUM!!! My 2 year is allergic to bananas…what do you think I could substitute?

    • Reply
      Ashley Stock
      December 5, 2014 at 3:18 am

      Hmmm, great question! I’m wondering if apple sauce or pumpkin would work instead. If you try apple sauce don’t use too much because it’s much more watery. Let me know if you try it 🙂

  • Reply
    Hannah+S
    December 5, 2014 at 11:30 pm

    This looks delicious! I love the step stool idea, I need to give it a try. Your kitchen is beautiful!

  • Reply
    Sarah
    December 8, 2014 at 2:34 pm

    I made these tonight and they were SUPER dry. Not super surprising since it does not call for any liquid. I wonder if adding some milk to the batter would help.

  • Reply
    Courtney C
    December 18, 2014 at 4:09 am

    Made these this morning before school, and rave reviews from the kids, husband, in laws and my mom! Yummers! But, no surprise, your Banana Chocolate Chip muffins recipe and cinnamon/sugar are our favorite things! Put them together and voila!
    Thanks for sharing!

  • Reply
    Jen+J
    January 3, 2015 at 9:00 am

    These look delicious! I am going to have to set some bananas aside to ripen up so I can make these.

  • Reply
    Kristy B
    January 8, 2015 at 1:26 pm

    What a delicious recipe! I used gluten free flour and added 3 TBA of sour cream since GF flour can be a bit dry. I also made them using a mini muffin pan and baked them for 8 minutes. They turned out great! They also freeze really well too. My whole family loved them. I enjoy your blog. Keep up the good work

  • Reply
    Louella
    January 17, 2015 at 5:49 am

    These muffins taste yummy but as one other person commented they were kinda dry. Any ideas or suggestions? I followed the recipe although my bananas were not super ripe. Maybe that makes a difference?
    I love your blog especially the posts where you become most vulnerable. I know its hard to be vulnerable, I just recently wrote about that myself. But I’ve found its in those vulnerable moments when I find heart friends. Keep on sharing your heart and life! We love it!

    • Reply
      Kristy+B
      January 17, 2015 at 9:49 am

      Louella,
      4 things to make your muffins moist:

      1. You were right, you need really ripe bananas and make it with 4 medium size bananas…and really mash them first before you put it in the mix.

      2. Add 4 TBS of sour cream when you add in the mashed bananas.
      3. Do not over mix the batter..this will dry any quick bread or muffins right out. Once you add the banana and flour mixture together mix it with a wooden spoon…not an electric mixer and try to only mix the batter 10 to 15 times. Then let the batter rest for ten minutes. This will allow for all the ingredients to come together.
      4. Route your muffins half way through baking to allow for equal heating..and last, only allow the muffins to cool in the muffin tin for 2 minutes then remove them on to a cooling rack.

      I have made this recipe twice with the above hints and they turned out great! I also added a TBS of cinnamon to the flour mix for added flavor. Just made the again today and I switched out chocolate chips for butterscotch chips and they were amazing. Reminded me a bit of banana foster.
      Hope those tips help.
      Kristy

      • Reply
        Louella
        January 18, 2015 at 9:33 am

        Thank you Kristy!! I will try them again with these tips. And I like the idea of adding cinnamon as they seemed a wee bit bland. However I try to do sugarfree baking and that takes some flavour out as well. I’m still working on perfecting the art!

  • Reply
    puravol trial
    April 4, 2015 at 3:09 am

    Aw, this was an extremely nice post. Taking a few minutes
    and actual effort to produce a top notch article… but what
    can I say… I procrastinate a lot and never seem to get anything done.

  • Reply
    Tracy A.
    November 23, 2016 at 5:41 pm

    I just made these yesterday and they are the best banana muffins I’ve ever made! I will definitely use this recipe for all my overripe bananas. The cinnamon sugar top is the best!

  • Reply
    instagram viewer
    May 12, 2018 at 10:10 pm

    The muffins look so amazing! Thank you for sharing the recipe! Can’t wait to try them!

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