Chocolate Chip Banana Muffins (Printable)

Tender banana muffins filled with chocolate chips and walnuts, ideal for morning or midday enjoyment.

# What You’ll 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

# How to Prepare:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, mash bananas then whisk in eggs, vegetable oil, yogurt or sour cream, and vanilla extract until smooth.
03 - In a separate bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon if using.
04 - Gently fold dry ingredients into wet mixture until just combined; avoid overmixing.
05 - Fold chocolate chips and chopped walnuts into the batter evenly.
06 - Distribute batter evenly among muffin cups, filling each about three-quarters full.
07 - Bake for 18 to 22 minutes, until a toothpick inserted into the center emerges clean or with a few moist crumbs.
08 - Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're impossibly moist inside with a tender crumb that stays that way for days.
  • Walnuts add a subtle bitterness that keeps these from tasting too sweet or one-dimensional.
  • You can bake a dozen in under an hour, making them perfect for feeding people or stockpiling in your freezer.
02 -
  • Don't skip the 5-minute rest in the tin—it prevents them from falling apart when you move them.
  • If your batter sits for more than a few minutes before baking, the baking soda will start doing its job early and your muffins won't rise as high.
  • The toothpick test is real: a bit of wet batter means more moisture, and these muffins are better slightly underbaked than overdone.
03 -
  • Lightly toast your walnuts in a dry pan for 2 minutes before chopping—it deepens their flavor without any extra oil.
  • Use a cookie scoop to fill muffin cups evenly, which means they all bake at the same rate and look professionally made.
  • Keep an eye on them starting at 18 minutes; oven temperatures vary, and the difference between perfect and slightly dry is sometimes just 60 seconds.

Go Back