Total Time
Prep 10 mins
Cook 18 mins

From the Flushing Rotary Cookbook by Susan Feth.

Ingredients Nutrition


  1. Grease muffin pan or use paper liners.
  2. Beat together butter and sugar at medium speed until light and fluffy.
  3. Add eggs one at a time.
  4. Beat well after each addition, beat in bananas until smooth.
  5. Mix together flour, salt, baking powder, and baking soda.
  6. Alternately stir flour mixture and milk into egg mixture until dry ingredients are just moistened.
  7. Stir in nuts, mini chocolate chips and vanilla.
  8. Do not over mix batter.
  9. It should not be completely smooth.
  10. Spoon in batter filling muffin cups 2/3 full.
  11. Bake at 400F until lightly golden about 15-18 minutes.
  12. Transfer muffins to wire rack and cool.
  13. Serve warm.
Most Helpful

This recipe is a keeper! The only thing I did differently was I left out the vanilla (I forgot to add it at the end) and I subbed in walnuts for the pecans as I prefer them. They still came out fantastic! excellent! soooo moist and yummy!

5 5

I made these muffins 4 days ago, still have two or three left (there are only two of us living here) and they're still as moist as the first day I baked them. Only minor change I made was to add a 1/2 tsp of ground cinnamon, just for personal preference. Thanks for a great recipe!

I am making these for the second time. They are absolutely delicious. My whole family loved them and the house smelled amazing!