These are literally the best muffins I have ever made (or tasted). Bananas, cinnamon sugar, chocolate chips and walnuts served with melted butter, I mean! I shared this top secret recipe with you guys years ago. But since then, I have adapted it with some yummy new additions and tips. This was the very first thing I ever baked for Ben after we were married and I’m afraid I set the bar too high because I’m not sure I’ve ever been able to top them. They could probably even be taken to a whole new level with the frosting from this recipe added. Happy baking friends!
Ingredients:
A few table spoons of cinnamon sugar to taste
The more ripe your bananas the better!
Add the eggs and mashed bananas and mix well.
Add the flour, baking soda, brown sugar, salt and vanilla and mix until blended. Add chocolate chips and pecans and stir until well mixed.
This is my girlfriends new and glorious all white kitchen–it’s basically a dream to bake in. Also, note that because of my extreme height disadvantage, I’ve learned that it is way easier to bake while standing on a stool. Other shorties out there should try it!
Spoon into paper muffin cups and place in a muffin pan. Fill each muffin about 3/4 full. Generously sprinkle cinnamon sugar to the tops of each muffin prior to baking. This will make the tops of each muffin sugary and crisp. Bake at 375 degrees for 20-30 minutes or until a wooden pick inserted in the center comes out clean. Watch them baking closely because I’ve noticed that every oven cooks these at very different rates. If you have a vintage oven (like I have many times before), you will have to be sure to keep an eye on your muffins to be sure they don’t burn. Perhaps even lower your temperature to 350 degrees.
Shirt found here. 
Now here’s the SECRET. Squeeze open a warm muffin, add a slice of butter and let it melt. Then enjoy. I promise it will blow you’re mind. They are best served warm, so go ahead and pop them in the microwave for about 9-12 seconds to reheat later on. 
- ½ cup (1 stick) softened butter
- 1 cup sugar
- 2 eggs
- 2 or 3 RIPE bananas mashed
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons brown sugar
- ½ to ¾ cup chocolate chips
- ½ to ¾ pecans or walnuts (I used walnuts this time)
- Your muffins will be all the more fabulous if your bananas are super ripe.
- Beat the SOFTENED butter and white sugar in a mixing bowl until light and fluffy.
- Add the eggs and mashed bananas and mix well.
- Add the flour, baking soda, brown sugar, salt and vanilla and mix until blended. Add chocolate chips and pecans and stir until well mixed.
- Spoon into paper muffin cups and place in a muffin pan. Fill each muffin about ¾ full.
- Give a generous sprinkling of cinnamon sugar to the tops of each muffin before baking.
- Bake at 375 degrees for 20-30 minutes or until a wooden pick inserted in the center comes out clean.
- Allow muffins to cool in pan for 5 more minutes then remove and place on a cooling rack to cool for an additional 10 minutes. Then enjoy their awesomeness.
- Then enjoy their awesomeness. Yields about 16 muffins.
Lacey Calhoun
As your certified taste tester, and hater of all things banana, I can confirm these are the BEST muffins EVER!! Bananas and all!!
Monkey
Yumm! Love her new kitchen!
Amy @ So There. by Amy
Ooooh yum!!!! Thanks for sharing!!
…and I have the opposite problem. Too tall for counters/sinks. Serious hunchback 😉
Morgan
I’ve had bananas sitting on my counter waiting for banana bread for TOO long and I was just thinking this morning, “Maybe they’re just too ripe now for banana bread…” so when you said “The more ripe your bananas the better!” I knew I had to make these. I’m going to try the loaf cause I’m just too lazy today to scoop individual muffins. 🙂 Wish me luck! Thanks for the awesome recipe!
Nicole
YUM!!! My 2 year is allergic to bananas…what do you think I could substitute?
Ashley Stock
NicoleHmmm, great question! I’m wondering if apple sauce or pumpkin would work instead. If you try apple sauce don’t use too much because it’s much more watery. Let me know if you try it 🙂
Hannah+S
This looks delicious! I love the step stool idea, I need to give it a try. Your kitchen is beautiful!
Sarah
I made these tonight and they were SUPER dry. Not super surprising since it does not call for any liquid. I wonder if adding some milk to the batter would help.
Courtney C
Made these this morning before school, and rave reviews from the kids, husband, in laws and my mom! Yummers! But, no surprise, your Banana Chocolate Chip muffins recipe and cinnamon/sugar are our favorite things! Put them together and voila!
Thanks for sharing!
Jen+J
These look delicious! I am going to have to set some bananas aside to ripen up so I can make these.
Kristy B
What a delicious recipe! I used gluten free flour and added 3 TBA of sour cream since GF flour can be a bit dry. I also made them using a mini muffin pan and baked them for 8 minutes. They turned out great! They also freeze really well too. My whole family loved them. I enjoy your blog. Keep up the good work
Louella
These muffins taste yummy but as one other person commented they were kinda dry. Any ideas or suggestions? I followed the recipe although my bananas were not super ripe. Maybe that makes a difference?
I love your blog especially the posts where you become most vulnerable. I know its hard to be vulnerable, I just recently wrote about that myself. But I’ve found its in those vulnerable moments when I find heart friends. Keep on sharing your heart and life! We love it!
Kristy+B
LouellaLouella,
4 things to make your muffins moist:
1. You were right, you need really ripe bananas and make it with 4 medium size bananas…and really mash them first before you put it in the mix.
2. Add 4 TBS of sour cream when you add in the mashed bananas.
3. Do not over mix the batter..this will dry any quick bread or muffins right out. Once you add the banana and flour mixture together mix it with a wooden spoon…not an electric mixer and try to only mix the batter 10 to 15 times. Then let the batter rest for ten minutes. This will allow for all the ingredients to come together.
4. Route your muffins half way through baking to allow for equal heating..and last, only allow the muffins to cool in the muffin tin for 2 minutes then remove them on to a cooling rack.
I have made this recipe twice with the above hints and they turned out great! I also added a TBS of cinnamon to the flour mix for added flavor. Just made the again today and I switched out chocolate chips for butterscotch chips and they were amazing. Reminded me a bit of banana foster.
Hope those tips help.
Kristy
Louella
Kristy+BThank you Kristy!! I will try them again with these tips. And I like the idea of adding cinnamon as they seemed a wee bit bland. However I try to do sugarfree baking and that takes some flavour out as well. I’m still working on perfecting the art!
puravol trial
Aw, this was an extremely nice post. Taking a few minutes
and actual effort to produce a top notch article… but what
can I say… I procrastinate a lot and never seem to get anything done.
Tracy A.
I just made these yesterday and they are the best banana muffins I’ve ever made! I will definitely use this recipe for all my overripe bananas. The cinnamon sugar top is the best!
instagram viewer
The muffins look so amazing! Thank you for sharing the recipe! Can’t wait to try them!
HERVE LEGER
So we love to add movement Beer Costume with these bands that emulate fringe,
Jacqueline
These turned out delicious! My twin 6 year olds did most of the work! I used 3 super ripe bananas and our muffins were very moist! I also checked them at 18 minutes and they were ready. So i would say super ripe bananas and a shorter baking time helped out muffins come out moist and delicious! Thank you for the recipe.
Linda
Thank you for linking this recipe in your stories today. I used half regular flour and half oat flour and I forgot to sprinkle the cinnamon sugar and they still turned out awesome!
Mandi
Any chance you could substitute an oil for the butter?
Danielle
Do you think apple sauce could be substituted for eggs?
Minnie Reid
This is amazing thanks for sharing this blog I become fan of your blogs now. This blog is so interesting and informative.