Warm, fluffy, and full of cozy flavor, these chocolate chip banana nut muffins are the perfect way to use up ripe bananas and start your morning right. With crunchy walnuts and gooey chocolate chips in every bite, they strike the perfect balance between sweet and hearty. Whether you’re baking for breakfast, brunch, or a comforting snack, these muffins are a quick favorite that feel like a hug in muffin form.
If you’ve been searching for the ultimate banana muffins with walnuts and chocolate chips, you’re in the right place. These bakery-style muffins are soft, moist, and packed with rich banana flavor, melty chocolate, and a satisfying nutty crunch. Whether you’re a fan of classic banana bread or looking to level up your go-to muffin recipe, this version brings all the comfort with a little extra indulgence. Let’s get baking!
Chocolate Chip Banana Nut Muffins
Equipment
- Jumbo Muffin Pan
- Mixing Bowls
Ingredients
- 4 ripe bananas mashed
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- ¾ cup white granulated sugar
- ½ cup brown sugar
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups chocolate chips
- 1 ½ cups chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C). Grease a jumbo muffin pan or line with jumbo muffin liners.
- In a large mixing bowl, mash the bananas until smooth.
- Whisk in the brown and white sugar until combined. Then add the wet ingredients; vegetable oil, eggs, and vanilla extract mixing until well combined.
- In a separate bowl, stir together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the banana mixture, stirring gently with a spatula or wooden spoon until just combined—do not overmix.
- Fold in the chocolate chips and chopped walnuts.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (or enjoy warm!).
