Light, airy and just the perfect combination of banana, pecans and chocolate chips.
Of the numerous banana bread/muffin recipes I have, this one is probably my very favorite. I came across the recipe years ago in a small cookbook titled “Muffins A to Z” by Marie Simmons. This book is a great resource for muffins, and all of the recipes I’ve tried, turned out perfect. Many times though, I like to experiment and interchange fruit additions, reduce the amounts of sugar and fat, or substitute a “flax seed egg” for the real thing. In this recipe, I reduced the sugar by about half, and substituted canola oil for melted butter. If you want vegan muffins, use the flaxseed “egg”. It works really well and you can’t tell the difference.
You can have these muffins on the table in under 45 minutes from the time you start gathering your ingredients until you take them out of the oven!
Ingredients you’ll need:
- 2 cups all -purpose flour (or whole wheat pastry flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 heaping tablespoon ground cinnamon
- 1 teaspoon salt
- 1/2 cup dark chocolate chips
- 1/2 cup chopped pecans
- 1 1/2 cups mashed banana (about 4 large ripe ones with lots of black spots)
- 1/3 to 1/2 cup lightly packed brown sugar
- 1/3 cup canola oil (any mild good quality vegetable oil will do)
- 1 large egg or 3 tablespoons ground golden flaxseed mixed with 6 tablespoons of boiling water
- 1 teaspoon vanilla extract
Preheat oven to 400° and lightly oil 12 muffin cups.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon, salt, chocolate chips and chopped pecans.
Measure the canola oil in a large glass measuring cup.
Add the egg and whisk until well combined.
Add the brown sugar and mix.
On a plate, mash the bananas and add them to the sugar-oil-egg mix.
Combine well and pour into center of the flour mixture.
Stir until just combined and divide evenly between the muffin cups.
Bake for about 20 minutes or until a wooden toothpick inserted comes out clean.
Remove from oven and let cool in pan for about 5 minutes.
Remove muffins and let them cool all the way if you can wait!
These muffins can also be baked in small loaf pans. The baking time is about 30 to 40 minutes for those. Chopped hazelnuts are also really nice instead of the pecans.