Banana Pecan Chocolate Chip Muffins
These are soft and fluffy muffins with nutty pecans and gooey chocolate in every bite. They taste like they came straight from a bakery! The perfect breakfast or on-the-go snack.
Ingredients
- 1 1/4 cups ripe bananas about 3 medium-sized bananas
- 1 cup dark brown sugar or light
- 1/2 cup oil or melted and cooled butter
- 3 eggs room temperature
- 3/4 cups Greek yogurt or kefir room temperature
- 1 tbsp vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tbsp cornstarch
- 1/2 cup pecans
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 375℉. Line your muffin tins with 16 liners. Mash the bananas and chop the pecans and set aside.1/2 cup pecans, 1 1/4 cups ripe bananas
- In a medium-sized bowl, add the flour, baking powder, cornstarch, baking soda, and cinnamon. Mix together and set aside.2 1/2 cups all-purpose flour, 2 1/2 tsp baking powder, 1 1/2 tsp cinnamon, 1 tbsp cornstarch, 1 tsp baking soda
- In a large bowl, add oil, yogurt, mashed bananas, vanilla, eggs, and brown sugar. Whisk together until combined and smooth.1 1/4 cups ripe bananas, 1 cup dark brown sugar, 1/2 cup oil, 3 eggs, 3/4 cups Greek yogurt, 1 tbsp vanilla
- Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.
- Add in the chopped pecans and chocolate chips and mix in a few times. Don't overmix!1/2 cup mini chocolate chips, 1/2 cup pecans
- Evenly divide the batter between 12 muffin liners. Gently sprinkle some extra pecans and chocolate chips on top.
- Bake the muffins at 375℉ for 15-20 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
- Enjoy! These muffins are best served fresh or within 3 days of baking. Store the muffins in an airtight container or ziplock bag.