banana walnut muffins with cinnamon sugar and mini chocolate chips

 

Everyone should have a grandmother who bakes banana walnut muffins with cinnamon sugar and mini chocolate chips, or anything with bananas and chocolate chips.  My grandkids are lucky like that but this time I baked the goods and ended up with a dozen muffins in my freezer which was great because my husband and I enjoyed them a few at a time for breakfast, sorry kids.  I particularly like this muffin recipe so I'm going to share it with all my fellow banana 🍌 baking lovers.

Ingredients and Recipe for Banana Walnut Muffins with Cinnamon Sugar and Chocolate Chips
makes 12 generous muffins 

1 & 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1/2 teaspoon cinnamon 

1/2 cup chopped walnuts

8 tablespoons or 1 stick unsalted butter, at room temperature 

3/4 cup sugar

2 large eggs

1 teaspoon vanilla extract

2 large ripe bananas, peeled and mashed, about 1 cup

1/2 cup half and half

for the topping

1/4 cup mini chocolate chips

2 tablespoons cinnamon sugar

2 tablespoons finely chopped walnuts

Mix together the topping ingredients in a small bowl and set aside.

Preheat the oven to 350F

Put paper liners in a standard size 12 cup muffin pan.

Whisk together the flour, baking soda, salt, cinnamon and walnuts in a medium bowl, set aside.

Place the butter and sugar in the bowl of a stand mixer, beat until light and fluffy, about 3 minutes.

Beat the eggs in the butter sugar mixture one at a time then beat in the vanilla.

Mix in the bananas with the half and half.

Gradually mix in the flour mixture.

Divide up the batter into the muffin cup liners.

Sprinkle on the topping, evenly dividing.

Bake the muffins for 25 minutes or until a wooden cake tester comes away clean.

Cool the muffins on a metal rack for at least 5 minutes, then turn out the muffins from the pan and continue to cool.