Chocolate Chip Banana Bread Muffins (Printable Version)

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

# What You'll Need:

→ 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

# Method:

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 all-purpose flour, baking soda, salt, and cinnamon if using.
03 - In a large bowl, mash bananas, then add melted butter, sugar, eggs, and vanilla extract. Whisk until smooth.
04 - Gently fold dry ingredients into wet mixture until just incorporated, avoiding overmixing.
05 - Fold semisweet chocolate chips and chopped walnuts into the batter evenly.
06 - Divide batter evenly among 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 moist crumbs.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Chef's Tips:

01 -
  • They're gone within hours—the kind of muffin that disappears before you realize it.
  • Minimal mixing means less cleanup and fewer excuses not to bake them on a weekday morning.
  • The chocolate-walnut combo is forgiving; even if you slightly overbake, they stay soft and tender.
02 -
  • Overmixing is the enemy; fold until the dry ingredients disappear, then stop, even if it feels like you could mix more.
  • The banana ripeness is non-negotiable—those dark-spotted ones make all the difference in flavor and moisture.
03 -
  • Let your melted butter cool slightly so it doesn't scramble the eggs when you whisk them together.
  • Use an ice cream scoop for even-sized muffins that bake uniformly and look intentional.

Go Back