Chocolate Chip Banana Bread Muffins (Printable)

Moist muffins with sweet chocolate chips and walnuts.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
04 - 1 teaspoon ground cinnamon (optional)

→ Wet Ingredients

05 - 3 medium ripe bananas, mashed (about 1 cup)
06 - 1/2 cup unsalted butter, melted and cooled
07 - 2/3 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon pure vanilla extract

→ Add-ins

10 - 1 cup semisweet chocolate chips
11 - 3/4 cup chopped walnuts

# How To Make It:

01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, salt, and cinnamon if using.
03 - In a large bowl, mash the bananas. Add melted butter, granulated sugar, eggs, and vanilla extract; whisk until thoroughly combined.
04 - Fold the dry ingredient mixture into the wet ingredients gently until just combined, avoiding overmixing.
05 - Gently fold in the semisweet chocolate chips and chopped walnuts until evenly distributed.
06 - Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center emerges 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.

# Tips from dashanddishes:

01 -
  • They're ready in 35 minutes, which means warm muffins before anyone asks what's for breakfast.
  • The texture is impossibly tender because you're not overthinking the batter, and the chocolate-walnut combo feels indulgent without being complicated.
  • They actually taste better on day two, so this recipe rewards you for meal prepping without meaning to.
02 -
  • Brown spots on your bananas are a feature, not a bug—they mean higher natural sugar content and deeper flavor.
  • Folding, not stirring, is the difference between tender muffins and ones that feel like they're competing with a hockey puck for density.
  • These muffins actually improve after a day of sitting in a covered container, as the moisture redistributes and the flavors settle.
03 -
  • If you're in a rush to eat a muffin fresh, wrap it gently in a paper towel for 30 seconds—it'll be warm enough to taste incredible without burning your mouth.
  • A light sift of cinnamon sugar on top of the batter right before baking adds a subtle crunch and looks intentional.

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