Chocolate Chip Banana Bread Muffins (Printable)

Moist banana muffins filled with chocolate chips and walnuts, perfect for a quick breakfast or snack.

# What goes in:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1 teaspoon ground cinnamon (optional)

→ Wet Ingredients

05 - 3 medium ripe bananas, mashed (about 1 cup)
06 - 1/2 cup unsalted butter, melted and slightly cooled
07 - 2/3 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon pure vanilla extract

→ Add-ins

10 - 1 cup semisweet chocolate chips
11 - 3/4 cup chopped walnuts

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
02 - In a medium bowl, whisk together flour, baking soda, salt, and cinnamon if using.
03 - In a large bowl, mash the bananas then add melted butter, sugar, eggs, and vanilla. Whisk until fully blended.
04 - Gently fold the dry ingredients into the wet mixture until just combined, taking care not to overmix.
05 - Fold in the semisweet chocolate chips and chopped walnuts evenly throughout the batter.
06 - Divide batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
08 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They come together in one bowl with no mixer, so cleanup is almost nonexistent.
  • The chocolate melts into pockets of sweetness while the walnuts add just enough crunch to keep things interesting.
  • You can eat them warm for breakfast or wrap them up for snacks all week long.
02 -
  • Don't skip the cooling step in the tin, or they might fall apart when you try to lift them out.
  • If your bananas aren't ripe enough, the muffins will taste flat and lack that deep banana sweetness.
  • Folding the batter gently is everything, I learned this after making a batch that turned out rubbery from too much stirring.
03 -
  • Press a few extra chocolate chips and walnut pieces on top of each muffin before baking for a bakery-style finish.
  • Use a spring-loaded ice cream scoop to portion the batter evenly and save yourself the mess.
  • Let the melted butter cool for a minute before mixing it with the eggs, or you'll end up with scrambled bits in your batter.

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