Chocolate Chip Banana Nut Muffins
Indulge in the perfect balance of sweet, nutty, and chocolaty goodness with these Chocolate Chip Banana Nut Muffins! Made with ripe bananas for natural sweetness, these moist muffins are studded with melty semi-sweet chocolate chips and crunchy chopped walnuts, creating a delightful texture in every bite. This easy, one-bowl recipe features simple pantry staples and comes together in just 35 minutes, making it the ideal bake for breakfast, snack time, or dessert. With a hint of warm vanilla and a sprinkle of chocolate and nuts on top for an eye-catching finish, these muffins are as visually appealing as they are delicious. Whether served fresh out of the oven or at room temperature, they’re guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.25 cup milk
- 0.75 cup semi-sweet chocolate chips
- 0.75 cup chopped walnuts
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or grease it lightly with nonstick spray.
In a large mixing bowl, mash the ripe bananas with a fork until smooth and slightly chunky, depending on your preference.
Melt the unsalted butter and let it cool slightly. Add the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract to the bananas. Whisk until well combined.
In a separate medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Avoid overmixing to ensure your muffins stay tender and light.
Add the milk to the batter and stir gently until just combined.
Fold in the semi-sweet chocolate chips and chopped walnuts, reserving a small handful of each for topping the muffins if desired.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full. Sprinkle the reserved chocolate chips and walnuts on top for added texture and presentation.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 247 mg | 11% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 26.6 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 181 mg | 4% | |
*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.
