Eggnog Banana Bread Muffins

These Eggnog Banana Bread Muffins are tender, delicious and full of pure banana flavor. The eggnog lends a gentle nod to the holidays in a format that is perfect for celebrating Christmas brunch. This holiday breakfast muffin is the perfect cure to hunger while unwrapping those holiday gifts.

Course Breakfast

Cuisine American

Keyword Banana Bread, Eggnog, Eggnog Banana Bread Muffins

Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

Calories 236kcal

Author Cathy Pollak

Ingredients

2 ripe bananas, mashed
1 large egg, beaten
1/3 cup butter, melted and cooled slightly
1-1/2 tsps pure vanilla extract
eggnog, add only enough eggnog to make your wet ingredients equal two cups
1-1/2 cups all-purpose flour
3/4 cup sugar
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup chopped walnuts
1/2 cup pecans
1/2 cup bittersweet chocolate chunks or chips (72% cacao)

Instructions

Preheat oven to 350 degrees and line a standard muffin tin with paper liners.
Mash your bananas well with a fork and place them into a 2-cup liquid measuring bowl. Add egg, melted (cooled) butter, vanilla and enough eggnog to make a total of two cups. The addition of eggnog will only be enough to make a total of two cups of all the wet ingredients mentioned. Do not add more eggnog.
In a large bowl combine flour, sugar, salt, baking soda, baking powder, cinnamon, nutmeg. Add the wet ingredients to the dry ingredients and fold them very carefully into each other. Do not over-mix, about 10 strokes is about enough. (Over-mixing is the death of baked goods. There might even be some dry spots of batter left and it will be lumpy. That is fine! If you mix until the batter is runny, your muffins will be average, and a little tough.) Fold in chopped nuts and chocolate just until incorporated.
Spoon the batter lightly into the muffin pan (do not pack it in). If you want your muffins to look like the pictures, place extra nuts and chocolate onto the top of each muffin.
Place into your preheated oven and bake for 25 minutes or until a toothpick comes out clean.
Let cool for 15 minutes in the pan (on a wire rack) before removing.
Will keep several days in a tightly covered container.

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