Banana Pecan Chocolate Chip Muffins

These muffins taste like they came straight from a bakery! They are soft and fluffy banana muffins. They have nutty pecans and pockets of gooey chocolate in every bite. The perfect breakfast or on-the-go snack.

These muffins are so delicious. They are soft, fluffy, rises beautifully, and comes together SO easily every. single. time.

This is a recipe you’ll find yourself making over and over again every time you have browning bananas. Let’s get to baking!

For more banana recipes, try Strawberry Banana Bread Muffins, Condensed Milk Banana Bread Bars, and Banana Cinnamon Roll Cake.

Jump to:

• Why this recipe works
• Ingredients Notes
• Step by step instructions
• Expert Baking Tips
• FAQ
• Check out these recipes
• Banana Pecan Chocolate Chip Muffins

Why this recipe works

Bananas – A great way to use up any leftover bananas lying on your counter!

Easy to make – Everything gets mixed without an electric mixer and no rest time.

Muffins – A simple muffin recipe with no rest time and tastes bakery-style!

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

All-purpose flour – This flour is used for the muffins and cannot be substituted for any other.

Bananas – 3 large bananas are used. If using frozen bananas, thaw and drain any excess liquid before adding into the bowl.

Brown sugar – I used dark brown sugar, but light brown sugar works as well!

Chocolate chips - I used mini chocolate chips. I find it gives the perfect pockets of gooey chocolate in every bite.

Cornstarch – Used to enhance the texture.

Eggs – Must be at room temperature before starting your bake.

Oil – I used a flavourless oil. You can use any type of oil, but flavoured ones will slightly change the taste. You can also use melted and cooled butter instead.

Pecans - I roughly chopped up pecans and added them into the batter and sprinkled some on top before baking.

Step by step instructions

Here is how to make and bake these Banana Pecan Chocolate Chip Muffins. You will need two 12 muffin tins, muffin liners, 2 large mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Line the muffin liners with 16 liners and set aside. If you need a recommendation, this is my favourite tin. Mash bananas in a large bowl and set aside.. Chop pecans and set aside.

Step 2 – Whisk wet ingredients. In a large bowl, whisk mashed bananas, oil, eggs, vanilla, yogurt, and brown sugar. Whisk until well combined. There may be lumps from the bananas but that is okay.

Step 3 – Add in dry ingredients. Toss in flour, cinnamon, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.

Step 4 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle some extra pecans and chocolate chips on top.

Step 5 – Bake. Bake the muffins at 375°F for 15-20 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.

These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
• The riper the banana, the better. You want to use bananas that are brown, spotty, and super-ripe. This will give you that sweetness!
• Strain off excess liquid. As bananas thaw, they let out a lot of liquid. This must be strained and removed before using the thawed bananas. If you add the liquid, it will ruin the muffin batter. I recommend draining the excess liquid before mashing and measuring out your bananas.

FAQ

Can I use frozen bananas?

Yes! But you must strain the liquid out of the bananas. As bananas thaw, they let out a lot of liquid. Make sure there is no extra liquid before mashing and measuring out your bananas.

Do I have to add bananas?

Yes! This is one of the main ingredients in this recipe.

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