Banana Chocolate Chip Muffins
Deliciously moist Banana Chocolate Chip Muffins with a hint of walnut crunch, perfect for a nostalgic snack.
Ingredients
Muffin Ingredients
- 2 pieces ripe bananas Slightly overripe is ideal.
- 1 cup chocolate chips Dark chocolate chips for a sophisticated flavor.
- 1/2 cup walnuts, chopped Optional; can substitute with pecans or sunflower seeds.
- 1/2 cup butter, melted Butter gives a nicer crumb.
- 1 cup sugar Can substitute with brown sugar for texture.
- 2 pieces eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, mash the ripe bananas until smooth.
- Stir in melted butter and sugar, followed by eggs and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and walnuts.
- Fill each muffin liner about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Notes
Use slightly overripe bananas for best flavor. Make sure not to overmix the batter to avoid dense muffins. Muffins can be frozen for up to 3 months.