So I took my mom's Banana Nut Bread recipe, added chocolate chips, and portioned it out into muffins. I usually end up making a double batch and freezing the extras. The last double batch I made yielded 3 dozen muffins plus a couple extra made in oven proof custard cups (because I can't stand to waste the extra batter that wouldn't fit).
Chocolate Chip Banana Nut Muffins
1 cup sugar
1/2 cup shortening (I like butter flavored Crisco)
3 ripe bananas, mashed
2 eggs, lightly beaten
1/2 tsp. baking soda
1 tsp. baking powder
2 cups flour
1/2 cup chopped nuts (Mom uses walnuts, but I prefer pecans)
1/2 cup chocolate chips
Cream sugar and shortening. Add eggs, bananas and dry ingredients. Add nuts and chocolate chips; stir in lightly. Do not overbeat. Spoon into greased regular or mini muffin cups. (I use a #20 scoop for regular muffins and a #60 scoop for mini muffins.) Bake for about 30 minutes or until they test done with a toothpick. I usually smell them when they're about done. Cool in the pan about 10 minutes before turning out onto wire racks to finish cooling.