Chocolate Chip and Walnut Banana Bread Muffins
Transform your breakfast or snack time with these irresistible Chocolate Chip and Walnut Banana Bread Muffins—perfectly moist, fluffy, and packed with flavor. This simple yet luxurious recipe combines the natural sweetness of ripe bananas with the indulgence of semi-sweet chocolate chips and the nutty crunch of chopped walnuts, creating a blissful harmony in every bite. With just 15 minutes of prep time and pantry-friendly ingredients like all-purpose flour, melted butter, and a hint of vanilla, these muffins are as easy to make as they are delightful to eat. Baked to golden perfection in under 20 minutes, they’re ideal for busy mornings, afternoon treats, or even dessert. Whether served warm with coffee or enjoyed on the go, these banana bread muffins are destined to become a family favorite.
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 100 grams granulated sugar
- 50 grams light brown sugar
- 75 grams unsalted butter (melted and cooled)
- 1 teaspoon vanilla extract
- 2 pieces large eggs
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 120 grams semi-sweet chocolate chips
- 80 grams chopped walnuts
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly with baking spray.
In a large mixing bowl, mash the ripe bananas with a fork until smooth. Add the granulated sugar, light brown sugar, melted butter, and vanilla extract. Mix until well combined.
Add the eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips and chopped walnuts until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each cup about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.5 g | 137% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 1833 mg | 80% | |
| Total Carbohydrate | 468.3 g | 170% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 258.2 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 149 mg | 11% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1706 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
