Biting into these warm Banana, Walnut and Chocolate Chip muffins early in the morning...what a great way to start your day. I had some leftover bananas in the freezer since a couple of weeks and I wanted to use them in muffins that I had planned to make for breakfast today. However, since last evening I was just toying with the idea about what I should be using with the bananas....chocolate chips or walnuts? After giving it a long thought, I finally chose..both and this combination made my morning..day actually.
There are a couple of combinations that you can try, like replacing walnuts with hazelnuts or semisweet chocolate chips with dark chocolate etc. If you try any of these combinations, do let me know how they turned out.
Note: You can use either fresh or frozen bananas. If using frozen ones, thaw before you add them to the batter.
Makes 12 muffins
145 gms all purpose flour
110 gms caster sugar
1+1/4 teaspoon baking powder
1/4 teaspoon salt
85 gm unsalted butter
3 medium sized bananas
35 gms semisweet chocolate chips
1/2 cup walnuts coarsely chopped
2 small eggs
1/2 teaspoon pure vanilla extract
Preheat the oven to 180 degrees C. Line a muffin tin with paper liners.
In a bowl, sift together the flour, baking powder and salt. Add the sugar, walnuts, chocolate chips and whisk thoroughly to mix all the ingredients.
Melt the butter and set aside to cool slightly. Mash the bananas. In a bowl or a measuring jug, beat the eggs lightly, add the mashed bananas and mix with a hand held whisk. Add the vanilla extract followed by the butter and whisk again.
Bake in the preheated oven for 15 to 20 mins or until a cake tester comes out with few dry crumbs attached to it. Place the muffin pan on a wire rack to cool for 10 mins. Remove the muffins from the pan and place them on the wire rack to cool completely or until warm, whatever you prefer. Enjoy these delicious Banana, Walnut and Chocolate Chip muffins with a cup of coffee or a glass of milk.