Banana Chocolate Chip Banana Muffins - 8NEWS - WRIC | News Where You Live

Banana Chocolate Chip Banana Muffins

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12 (2 3/4 -inch diameter) muffins or about 2 dozen mini muffins


  • 1½ cups sifted flour
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ¾ cup semi-sweet or milk or white chocolate pieces/ morsels/chips, or a combination
  • ¾ cup chopped English walnuts or pecans
  • ½ cup butter or margarine or shortening, or ¼ cup butter or margarine and ¼ cup cooking oil, at room temperature
  • ½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute
  • 1 tablespoon hot water
  • 1 teaspoon baking soda
  • 1 egg, at room temperature and slightly beaten, or the equivalent of 1 egg in egg substitute, IE Egg Beaters
  • 1 cup mashed peeled ripe bananas (about 2 to 3 medium)


In a small bowl, sift together the first three ingredients; add chocolate pieces and nuts, coating each well with flour mixture.   

In a medium bowl, cream butter until smooth.  Gradually add sugar, beating well.  In a 1-cup measure, blend hot water and baking soda together until soda is dissolved.   

In a small bowl, combine egg, mashed bananas, and soda/water, mixing well. Stir into butter mixture.  Add flour mixture, mixing just until dry ingredients are thoroughly moistened.   

Fill greased muffin pans (2 3/4-inches in diameter) or mini muffin pans or muffin pans lined with paper baking cups two-thirds full.  Bake in a preheated moderate oven (375 degrees F.) for 20 minutes for large muffins, or 12 to 14 minutes for mini muffins, or until either are done. 


Reduced-fat Variation: Reduce butter or margarine to a total of ¼ cup; add ¼ cup Smucker's Shortening & Oil Baking Replacement to batter with butter, etc.

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