Best Ever Simple Banana Nut and Chocolate Chip Muffins

For the best banana muffins, use very ripe, speckled brown bananas.  Just before baking, add the chocolate chips and pecan. This recipe yields 16 muffins, so there’s just enough to share with a neighbor during the holidays or keep for yourself. They also stay moist for several days at room temperature, so they are perfect for grab-and-go breakfast treats!

Banana Chocolate Chip and Nut Muffins

½ cup butter, melted

1 ½ cups Panhandle Milling Organic All Purpose Flour

½ cup packed brown sugar

2 tsp. baking powder

½ tsp. sea salt

3 ripe medium bananas, mashed with a fork (about 1 1/4 cups mashed)

1 large egg

2 tsp vanilla extract

1 cup semi-sweet Nestle Chocolate Chips

½ cup chopped Pecans or Walnuts

Directions:

• Preheat oven to 350°F. Line muffin cups with paper liners. This recipe yields 16 muffins, so you may need to bake in batches or use two pans.
• Whisk the flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Whisk the melted butter, mashed banana, egg, and vanilla in another bowl until blended. Add the banana mixture to the bowl with dry ingredients, and then use a fork to combine.
• Do not overmix. Stir in chocolate chips and pecans. Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean about 25 minutes.