Ingredients
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1/2 cup butter, softened
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1 1/4 cups sugar
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2 eggs
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1 1/2 cups flour (plus up to 1/2 cup additional if batter is real loose)
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1 teaspoon baking soda
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1 teaspoon salt
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1/2 teaspoon ground cinnamon
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3 very ripe bananas, mashed (about 1-1/2 cups)
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1 cup miniature semisweet chocolate chips
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2 cups chopped pecans
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1 tablespoon pure vanilla extract
Instructions
- Grease two 12 cup muffin pans and set aside.
- Preheat the oven to 350 degrees F.
- Cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla and mashed bananas.
- In a separate bowl, sift together the flour, baking soda, salt, and cinnamon.
- Mix the chocolate chips and nuts into the flour mixture, stir this into the bowl with the butter mixture, and mix until just blended.
- Spoon the batter into the muffin pans, filling 22-23 holes 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out completely clean.
- Allow muffins to cool about 5 minutes, and carefully run a dinner knife around the outside of each muffin to loosen.
- Allow muffins to cool completely before removing from pans or they will break up.
- If the bottoms are still damp, set on a wire rack for a few hours before wrapping.
- These freeze great.