Chocolate Chip Banana Muffins (Printable)

Moist banana muffins loaded with chocolate chips and crunchy walnuts, ideal for morning or snack time.

# What You Need:

→ Wet Ingredients

01 - 3 ripe bananas, mashed
02 - 2 large eggs
03 - 1/2 cup vegetable oil
04 - 1/2 cup plain yogurt or sour cream
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 3/4 cups all-purpose flour
07 - 1/2 cup granulated sugar
08 - 1/4 cup packed brown sugar
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon salt
12 - 1 teaspoon ground cinnamon (optional)

→ Add-ins

13 - 3/4 cup semi-sweet chocolate chips
14 - 3/4 cup chopped walnuts

# Steps:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease it.
02 - In a large bowl, mash the bananas. Whisk in the eggs, vegetable oil, yogurt or sour cream, and vanilla extract until uniform.
03 - In a separate bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon if using.
04 - Add the dry mixture to the wet ingredients and stir gently until just combined, avoiding overmixing.
05 - Fold in the semi-sweet chocolate chips and chopped walnuts evenly.
06 - Divide the batter evenly among the muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 22 minutes 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, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They bake in just over twenty minutes, so you can have warm muffins before your coffee gets cold.
  • The yogurt keeps them incredibly moist for days, which means no dry, crumbly leftovers.
  • Every bite has pockets of melted chocolate and crunchy walnut, so no muffin feels plain.
02 -
  • Don't overmix the batter or your muffins will turn out dense and rubbery instead of light and tender.
  • Use bananas with lots of brown spots, I tried this with barely ripe ones once and the flavor was flat and starchy.
  • Fill each cup evenly so they all finish baking at the same time, uneven sizes mean some burn while others stay raw in the center.
03 -
  • Toast the walnuts in a dry skillet for three minutes before folding them in, it brings out a deeper, richer flavor.
  • If your bananas aren't ripe enough, roast them in their peels at 300°F for fifteen minutes to speed up the sweetness.
  • Use a cookie scoop to fill the muffin cups evenly, it's faster and neater than spooning batter.

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