Get ready to dive into a world of yumminess with these Banana Chocolate Chip Muffins jazzed up with walnuts! Picture this: ripe bananas, gooey chocolate chips, and crunchy walnuts all cozying up together in one irresistible treat. Whether you're grabbing one on the go or savoring it with your morning coffee, each bite promises a little bite of happiness. And guess what? They're a breeze to whip up! So, if you're craving something homemade and utterly delicious, look no further.
Why you will love these banana chocolate chip muffins
- Easy: They are so easy to make. With just a handful of pantry staples and a bit of mixing, you'll have a batch of these beauties in the oven in no time.
- Irresistible Flavor Combo: The combination of sweet bananas, rich chocolate chips, and nutty walnuts creates a flavor explosion that's hard to resist.
- Moist and Fluffy Texture: These muffins boast a moist and fluffy crumb, making each bite incredibly satisfying.
- Customizable: Feel free to customize these muffins to suit your taste preferences. Add extra chocolate chips, swap out the walnuts for another type of nut, or even throw in some dried fruit for extra sweetness.
Ingredients in these muffins
- Ripe Bananas: Ripe bananas not only provide natural sweetness, but also add moisture to the muffins.
- All-Purpose Flour: Flour serves as the base of the muffin batter, providing structure and texture to the final product. You could also swap in gluten free flour if you want to make these muffins gluten free.
- Chocolate Chips: Chocolate chips add bursts of sweetness and decadence to the muffins. I used semi-sweet chocolate chips, but you could also use milk chocolate or dark chocolate ones.
- Walnuts: Walnuts provide a satisfying crunch and nutty flavor to the muffins.
- Pumpkin Spice: This is the secret ingredient in these! Pumpkin spice blend, typically consisting of cinnamon, nutmeg, ginger, and cloves, adds warmth and depth of flavor to the muffins.
How to store banana chocolate chip muffins:
The best way to store banana chocolate chip muffins is to keep them in an airtight container at room temperature. They will keep about 4-5 days.
To freeze, put them in a zippered bag with the date on it and put them in the freezer. Thaw to room temperature before eating them. They should keep well for about 3 months.
More Muffin Recipes:
PrintBanana Chocolate Chip Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Dessert
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable or canola oil
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup sour cream
- 3 large ripe bananas (mashed)
- ½ cup chopped walnuts
- ½ cup chocolate chips
Instructions
- Preheat the oven to 400°F. Place 12 cupcake liners in a muffin tin. Set aside.
- In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice and salt.
- In a separate large bowl whisk together the granulated sugar, brown sugar, oil, eggs, vanilla extract, sour cream and mashed bananas.
- Add the wet ingredients into the bowl with the dry ingredients and stir with a wooden spoon until the dry ingredients are just combined. Gently fold in the walnuts and chocolate chips. Divide the batter evenly into the muffin tin.
- Put the muffins into the oven and immediately reduce the oven temperature to 375°F. Bake for 25-30 minutes, until the muffins are golden brown and a toothpick inserted into the center of the muffins comes out clean.
- Let muffins sit in the pan for about 5 minutes before removing to a cooling rack. Serve warm.
