Banana Chocolate Chip Muffins

Fluffy and moist with molten chocolate chips on the inside, along with a nutty and crunchy muffin top make these Easy Banana Nut Muffins with Chocolate Chips a must have recipe for your family.

Preheat the oven to 350°F and set the rack in the middle position. Line a muffin pan with 12 liners, spray with cooking spray and set aside.

Give the pecans a medium fine chop and add to a small bowl along with the maple syrup and cinnamon. Mix to combine and set aside.

In a large bowl add the flour, sugar, baking powder, baking soda and salt. Whisk thoroughly to combine and set aside.

In a medium bowl add the mashed bananas and sour cream. Next, beat with a hand held mixer on medium speed until bananas and sour cream are smooth in texture, (should look like a smoothie) about 1 minute. Then, add the eggs, vanilla and lemon zest continue mixing until fully incorporated.

To the large bowl with the flour mixture, add half of the banana mixture and softened butter. Then, beat on low to incorporate and continue mixing for 1 minute. 

Next, add the remaining banana mixture in 2 parts, beating on low speed for 30 seconds after each addition. Finally, add the chocolate chips to the batter; with a spatula, mix to incorporate.

Divide batter equally among the prepared muffin tins.

Bake in the preheated 350°F oven, with the rack set in the middle position, for 20-25 minutes until tops are golden brown or until a toothpick inserted in the middle comes out clean.

Let muffins cool in the pan for 5 minutes then turn them out onto a wire rack and continue cooling for an additional 10 minutes before serving.