The Other Frying Pan is one of my favorite blogs. I’ve been reading it for awhile and I’ve made quite a few recipes from it. Her recipes always turn out amazing, she’s super detail oriented, and she’s a mom of three little ones, so her recipes are pretty easy to make. Her Spicy Honey Wings are a family favorite. I make them all the time!

Last year I, not so secretly, enjoyed The Frying Pan’s recipe for Gingerbread Pancakes. I made them this year for Christmas breakfast. This year, I’m sharing her recipe for Banana Pecan Chocolate Chip Muffins. I made a couple of minor changes, like swapping out white sugar for brown, using whole wheat flour and adding a touch of cinnamon. I’m sure she won’t mind, right?

The banana chocolate chip muffins are just amazing. They’re super moist and have a great banana flavor. They’re fluffy and delicious. So good.

Other Frying Pan Banana Chocolate Chip Muffins

adapted from The Other Frying Pan

Ingredients:

2/3 cup ripe banana, mashed

5 Tablespoons vegetable oil

1 large egg

3/4 cup sugar

1 cup whole wheat flour

1/2 cup all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup semisweet chocolate chips

1/2 cup chopped pecans

Directions:

*Preheat oven to 400 degrees. Spray muffin tin for 12 muffin cups with cooking spray

*Combine the wet ingredients in a small bowl. Whisk until well combined.

*Combine the dry ingredients in another small bowl. Mix well.

*Add the dry ingredients to the wet ingredients. Fold until well combined.

*Fold in the chocolate chips and pecans.

*Fill muffin cups almost full. (I was able to get 12 out of the batter)

*Bake for 15-20 minutes until toothpick comes out clean.

*If you want to add a glaze, mix 3/4 cup powdered sugar with 1 Tablespoon or so of milk to make a glaze that’s not too

Ingredients:

• 1 cup of flour

• 1/2 teaspoon of salt

• 1/2 teaspoon of pepper

• 1/2 teaspoon of garlic powder

• 1/2 teaspoon of onion powder

• 1/2 teaspoon of paprika

• 1/4 teaspoon of cayenne pepper

• 1/4 teaspoon of oregano

• 1/4 teaspoon of thyme

• 1/4 teaspoon of basil

• 1/2 teaspoon of sugar

• 1/2 cup of buttermilk

• 1/2 cup of water

• 1/2 cup of beer

• 1/2 cup of vegetable oil

• 1/4 cup of butter

• 1/4 cup of olive oil

• 1 pound of chicken tenders

• 1/4 cup of flour

• 1/2 teaspoon of salt

• 1/2 teaspoon of pepper

• 1/2 teaspoon of garlic powder

• 1/2 teaspoon of onion powder

• 1/2 teaspoon of paprika

• 1/4 teaspoon of cayenne pepper

• 1/4 teaspoon of oregano

• 1/4 teaspoon of thyme

• 1/4 teaspoon of basil

• 1/2 teaspoon of sugar

• 1/2 cup of buttermilk

• 1/2 cup of water

• 1/2 cup of beer

• 1/2 cup of vegetable oil

• 1/4 cup of butter

• 1/4 cup of olive oil

Instructions:

1. In a medium bowl, mix together the flour, salt, pepper, garlic powder, onion powder, paprika, cayenne pepper, oregano, thyme, basil, and sugar.
2. In a separate bowl, mix together the buttermilk, water, beer, vegetable oil, butter, and olive oil.
3. Put the chicken tenders in a large bowl and pour the buttermilk mixture over the chicken.
4. Cover the bowl and refrigerate for 1 hour.
5. Remove the chicken from the refrigerator and pour the flour mixture over the chicken.
6. Cover the bowl and refrigerate for 1 hour.
7. Heat the vegetable oil and olive oil in a large frying pan over medium heat.
8. Remove the chicken from the refrigerator and fry the chicken in the oil for 2-3 minutes on each side or until golden brown.
9. Drain on paper towels.