Chocolate Banana Walnut Muffins
Highlighted under: Baking & Desserts
I absolutely love baking, and these Chocolate Banana Walnut Muffins are one of my favorite recipes to whip up on a cozy afternoon. The combination of ripe bananas, rich chocolate, and crunchy walnuts creates a delightful treat that satisfies my sweet tooth. With just a few simple ingredients and under an hour of my time, I can make a batch of these moist muffins that are perfect for breakfast or a snack. Plus, the aroma that fills my kitchen while they bake is simply irresistible!
When I first tried making these muffins, I was amazed by how the flavor of the bananas blended beautifully with the chocolate. I experimented with different amounts of banana, but I found that using two ripe ones gives the best texture and sweetness. Baking them with walnuts adds that perfect crunchy contrast that makes each bite a delight. The muffins always come out fluffy and moist, and they never last long in my house!
One tip I learned is to slightly underbake the muffins, leaving them a little gooey in the center. This keeps them incredibly moist and gives them an extra indulgent quality. I love sharing them with friends and family, and they’re definitely a crowd-pleaser every time!
Why You'll Love These Muffins
- A perfect balance of sweetness from bananas and chocolate richness
- Moist and fluffy texture that melts in your mouth
- Crunchy walnuts for added texture and flavor
The Role of Ripe Bananas
Using ripe bananas is key to achieving the natural sweetness and moisture in these muffins. The more speckled and brown the bananas are, the more intense their flavor will be, leading to a richer taste in the final product. Don't hesitate to use bananas that are well-past their prime; they are perfect for baking and often have a more pronounced sweetness that can reduce the need for added sugar.
If you have bananas that are not as ripe, you can speed up the ripening process by placing them in a paper bag for a day or two. This traps ethylene gas, which helps bananas ripen quicker. Just remember, the flavor and texture will significantly improve with those ripe, soft bananas.
Choosing the Right Chocolate
The type of chocolate you choose for these muffins can greatly enhance or alter the flavor. I recommend using semi-sweet or dark chocolate chips for a well-rounded bitterness that balances the sweetness of the bananas. If you prefer a sweeter muffin, milk chocolate chips can also be used, but aim for a high-quality brand that melts smoothly and adds depth to the overall flavor profile.
An interesting variation is to use chocolate chunks instead of chips. This adds delightful pockets of melted chocolate throughout the muffins, creating an indulgent experience. For a healthier twist, you could even substitute with dark chocolate that contains a higher cocoa percentage, which can also be a good source of antioxidants.
Storage and Freezing Tips
These Chocolate Banana Walnut Muffins store beautifully. To keep them fresh, allow them to cool completely and then place them in an airtight container at room temperature for up to three days. For longer storage, I recommend freezing them. Wrap each muffin tightly in plastic wrap and then place them in a freezer-safe bag or container for up to three months.
When you're ready to enjoy a muffin, simply remove it from the freezer and let it thaw at room temperature or microwave it for about 15-20 seconds until warmed through. This way, you can always have a delicious treat at hand whenever the craving strikes or you have unexpected guests.
Ingredients
Ingredients
Chocolate Banana Walnut Muffins Ingredients
- 2 ripe bananas, mashed
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/3 cup melted butter
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts
Instructions
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Mix Wet Ingredients
In a large bowl, mix together the mashed bananas, sugar, brown sugar, melted butter, beaten egg, and vanilla extract until well combined.
Combine Dry Ingredients
In a separate bowl, whisk together the baking soda, salt, and flour.
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
Add Chocolate and Walnuts
Fold in the chocolate chips and chopped walnuts, being careful not to overmix.
Fill Muffin Cups
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Enjoy
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Pro Tips
- For an extra boost of flavor, consider adding a teaspoon of cinnamon to the batter. If you prefer a nuttier taste, feel free to substitute half of the walnuts with pecans.
Troubleshooting Common Issues
If your muffins turn out too dense, it’s likely due to overmixing the batter. Always remember to mix just until the dry ingredients are incorporated; a few lumps are perfectly fine! Also, check the freshness of your baking soda. Old baking soda can result in muffins that don't rise as they should.
Another common issue is undercooked centers. If the edges appear done but the centers are still gooey, ensure that your oven temperature is accurate. Ovens can vary, so using an oven thermometer can help maintain the right baking temperature for perfect muffins.
Serving Suggestions
These muffins are fantastic on their own, but you can elevate the experience by serving them warm with a spread of butter or a drizzle of honey. They also pair wonderfully with coffee or a glass of cold milk for a delightful breakfast or afternoon snack.
For a fun brunch idea, consider making a muffin platter. Arrange these Chocolate Banana Walnut Muffins alongside other varieties, such as blueberry or lemon poppy seed muffins. This not only provides a colorful presentation but also satisfies a range of flavor preferences among your guests.
Scaling the Recipe Up or Down
This muffin recipe easily scales to meet your needs. For a larger gathering, simply double the ingredients to yield about 24 muffins. When doing this, consider using multiple muffin tins and rotating them in the oven to ensure even baking.
If you want to make a smaller batch, you can easily halve the ingredients. Keep in mind that the baking time will remain similar, but check for doneness a few minutes earlier to avoid overbaking. This flexibility makes these muffins a great option for any occasion.
Questions About Recipes
→ Can I use frozen bananas?
Yes, frozen bananas work well. Just ensure they are fully thawed and drained before mashing.
→ How do I store the muffins?
Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week.
→ Can I make these muffins gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free blend.
→ What can I use instead of walnuts?
You can replace walnuts with pecans, almonds, or even omit nuts entirely for a nut-free version.
Chocolate Banana Walnut Muffins
I absolutely love baking, and these Chocolate Banana Walnut Muffins are one of my favorite recipes to whip up on a cozy afternoon. The combination of ripe bananas, rich chocolate, and crunchy walnuts creates a delightful treat that satisfies my sweet tooth. With just a few simple ingredients and under an hour of my time, I can make a batch of these moist muffins that are perfect for breakfast or a snack. Plus, the aroma that fills my kitchen while they bake is simply irresistible!
Created by: Hallie Foster
Recipe Type: Baking & Desserts
Skill Level: Easy
Final Quantity: 12 muffins
What You'll Need
Chocolate Banana Walnut Muffins Ingredients
- 2 ripe bananas, mashed
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/3 cup melted butter
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts
How-To Steps
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, mix together the mashed bananas, sugar, brown sugar, melted butter, beaten egg, and vanilla extract until well combined.
In a separate bowl, whisk together the baking soda, salt, and flour.
Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
Fold in the chocolate chips and chopped walnuts, being careful not to overmix.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips
- For an extra boost of flavor, consider adding a teaspoon of cinnamon to the batter. If you prefer a nuttier taste, feel free to substitute half of the walnuts with pecans.
Nutritional Breakdown (Per Serving)
- Calories: 220 kcal
- Total Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 140mg
- Total Carbohydrates: 32g
- Dietary Fiber: 2g
- Sugars: 15g
- Protein: 3g