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    Home | Recipes | Muffins

    Published: Feb 24, 2022 · Updated: Apr 3, 2022 by Angie Dixon ·

    Banana Chocolate Chip Walnut Muffins

    jump to recipe Pin
    Banana Walnut Chocolate Chip Muffins on a cooling rack.

    These easy, tasty homemade bakery-style banana chocolate chip walnut muffins come together quickly, making the perfect snack food!

    The 23rd of February is Banana Bread Day and I felt like I needed to add some pizzaz and decadence to my Classic Banana Bread recipe. Now, don't get me wrong, there is nothing wrong with a classic!

    I took my classic banana bread and decided to turn it into the best banana chocolate chip muffins with the added luxury of walnuts.

    Banana Walnut Chocolate Chip Muffins on a cooling rack
    Jump to:
    • What You Need for this Recipe
    • Substitutions/Variations
    • Making Banana Walnut Chocolate Chip Muffins
    • Making a Banana Chocolate Chip Muffin Bread/Loaf
    • Pro Tips for this Recipe
    • Banana Walnut Chocolate Chip Muffins FAQ
    • Rate & Review!
    • Recipe Card
    • If you like this recipe why not try it out...
    • Community Comments

    What You Need for this Recipe

    Equipment

    This recipe requires a 12-cup muffin tin, a whisk, a spatula, and mixing bowls.

    Ingredients

    Banana Walnut Chocolate Chip Muffin Ingredients

    Bananas - the riper the better.

    Milk Chocolate - there is not much sugar in this recipe, in combination with the walnuts, I find the milk chocolate gives a nice balance of sweetness to the muffin. I use Whittaker's Milk Chocolate Bar.

    Walnuts / Pecans - give a buttery nutty flavor to the muffins.

    Flour - plain, standard grade, all-purpose, cake flour (in South Africa).

    Baking soda gives these muffins their nice tall muffin tops.

    Salt to bring out the flavors of the muffin and balance the sweetness.

    Butter to add some flavor.

    Eggs bind everything together.

    Vanilla Extract to enhance all the flavors in this delightful muffin.

    Full-Fat Greek Style Yoghurt adds moisture, and a bit of tang, and acts as an acid for the baking soda to give the muffin lift. Greek Yoghurt can be substituted with sour cream or creme fraiche.

    Brown sugar adds sweetness and depth to the muffin.

    Cinnamon for a bit of spice as a muffin topper.

    Substitutions/Variations

    Greek Yoghurt can be substituted out with sour cream or creme fraiche.

    Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal

    Making Banana Walnut Chocolate Chip Muffins

    Step 1 - Preheat the oven to 220°C or 200°C fan assisted. Line a 12-cup muffin tin with cupcake liners.

    Step 2 - Roughly chop the walnuts and chocolate bar (if not using chips), and set them aside. Mash the bananas using a fork or potato masher and set them aside.

    chopped walnuts on a board
    chopped chocolate on a board
    chopped chocolate on a board

    Step 3 - Whisk together the flour, baking soda, and salt. Set aside.

    Step 4 - Whisk together the softened butter, eggs, yoghurt, sugar, and vanilla extract.

    Step 5 - Add in the flour mixture, walnuts, chocolate chips, and mashed bananas. Fold together until just mixed.

    Step 6 - Divide the batter into 12 cupcake liners. Top with a teaspoon of cinnamon sugar (optional extra), and bake at 220°C or 200°C Fan for 5 minutes. Turn down the oven to 200°C or 180°C fans and bake for a further 12 to 15 minutes, until just baked and a toothpick or cake tester comes out mostly clean.

    Step 7 - Allow the muffins to cool on a cooling rack before serving.

    banana bread batter showing the flour, nuts, bananas and chocolate chips on top of the dry ingredients

    View the web story here!

    Making a Banana Chocolate Chip Muffin Bread/Loaf

    If wanting to make bread or loaf from this recipe, simply grease and line a regular-size loaf tin. Preheat the oven to 180°C or 160°C fan assisted. Follow the instructions to make the batter.

    Pour the batter into the loaf tin, sprinkle with the cinnamon sugar, and bake for 50 to 60 minutes or until a cake tester comes out clean from the center. Allow the banana bread to cool for at least 15 minutes before removing it from the loaf pan and allowing it to cool completely before serving.

    Pro Tips for this Recipe

    Do not overmix the muffin batter, this will result in tough, dry muffins.

    Remove the muffins from the oven as soon as they are done. Check the muffins at the 12-minute mark.

    Measuring cups and spoons are an essential addition to every kitchen! Not every cup and spoon is made equally and has varying volumes. For accurate measuring invest in a set of measuring cups and spoons to make sure you add the correct amount of an ingredient. When in doubt - always use a level spoon or cup measure using your measuring cups and spoons.

    Ovens: A conventional oven needs to be set at 20°C higher than a fan-forced or convection oven. Oven temperatures are not consistent, the best way to determine if your oven dial is correct is to use an oven thermometer.

    Bakeware: Metal bakeware is superior when it comes to baking biscuits, cookies, brownies, muffins and quick bread, scones, cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal and are more suited for bread puddings, pies, crisps, crumbles and cobblers.

    All my recipes are currently tested at sea level.

    pile of banana walnut chocolate chip muffins on a plate

    Storage and Freezing

    These muffins can be stored in an airtight container for 4-5 days.

    Banana Walnut Chocolate Chip Muffins FAQ

    What is the secret to tall bakery-style muffins?

    A hot oven, fresh baking soda or baking powder, and just mix the muffin batter until mixed.

    How do I get moist tender muffins?

    Do not overmix the muffin batter. Mix until just combined and bake until just baked. Watch your muffins and check them before the recommended time is up with a cake tester or toothpick.

    Rate & Review!

    If you made this recipe, please leave a star rating! It gives my readers and me helpful feedback. If you want more recipes, subscribe to my newsletter, and follow me on Instagram, Pinterest, and Facebook!

    A single banana walnut chocolate chip muffin

    Recipe Card

    Banana Walnut Chocolate Chip Muffins on a cooling rack.

    Banana Walnut Chocolate Chip Muffins

    Angie Dixon
    These easy, tasty bakery-style banana walnut chocolate chip muffins come together quickly, making the perfect snack food!
    5 from 5 votes
    Print Recipe Pin Recipe Email Recipe Save Recipe Saved!
    Prep time.Prep Time 20 minutes mins
    Cook time.Cook Time 17 minutes mins
    Total time.Total Time 37 minutes mins
    CourseCourse Dessert, Snack
    CuisineCuisine American
    Servings 12 Muffins

    Equipment

    • Regular Muffin Pan (12-Well)
    • Regular Cupcake Liners

    Ingredients
     
     

    • 70 grams walnuts
    • 150 grams milk chocolate chips
    • 300 grams plain flour (all-purpose/standard grade)
    • 1½ teaspoons baking soda bicarb
    • ½ teaspoon table salt
    • 150 grams light brown sugar
    • 2 eggs (large)
    • 60 grams butter
    • 90 grams Greek yogurt
    • 3 teaspoons vanilla extract
    • 2 bananas (large, ripe)

    Cinnamon Sugar

    • 3 tablespoons light brown sugar
    • ½ teaspoon ground cinnamon
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 220°C /430F/Gas Mark 7. Line a 12 cup muffin tin with cupcake liners.
    • Roughly chop the walnuts and chocolate bar (if not using chips), and set them aside. Mash the bananas using a fork or potato masher and set them aside.
      70 grams walnuts, 150 grams milk chocolate chips, 2 bananas
    • Whisk together the flour, baking soda, and salt. Set aside.
      300 grams plain flour, 1½ teaspoons baking soda, ½ teaspoon table salt
    • Whisk together the softened butter, eggs, yoghurt, sugar and vanilla extract.
      150 grams light brown sugar, 2 eggs, 60 grams butter, 90 grams Greek yogurt, 3 teaspoons vanilla extract
    • Add in the flour mixture, walnuts, chocolate chips and mashed bananas. Fold together until just mixed.
    • Divide the batter into the 12 cupcake liners. Top with a teaspoon of cinnamon sugar (optional extra), and bake at 220°C /430F/Gas Mark 7 for 5 minutes. Turn down the oven to 200°C/390F/Gas Mark 6 and bake for a further 12 to 15 minutes, until just baked and a toothpick or cake tester comes out mostly clean.
    • Allow the muffins to cool on a cooling rack before serving.

    Notes

    All ingredients should be at room temperature and the butter should be softened.

    Making a Banana Chocolate Chip Muffin Bread/Loaf

    If wanting to make bread or loaf from this recipe, simply grease and line a regular size loaf tin. Preheat the oven to 180°C or 160°C fans assisted. Follow the instructions to make the batter.
    Pour the batter into the loaf tin, sprinkle with the cinnamon sugar, and bake for 50 to 60 minutes or until a cake tester comes out clean from the centre. Allow the banana bread to cool for at least 15 minutes before removing it from the loaf pan and allowing it to cool completely before serving.
    For fan-forced or fan-assisted ovens decrease the temperature by 20°C/25F.

    Nutrition

    Serving: 1muffin | Calories: 330kcal

    Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.

    Tried this recipe?Let us know how it was!

    If you like this recipe why not try it out...

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