Why You’ll Love Banana Nut Chocolate Chip Muffins Recipe
These muffins combine rich banana flavor with chocolate chips and crunchy nuts for a classic treat that’s both satisfying and versatile. They’re quick to prepare, require basic pantry ingredients, and bake up beautifully for sharing or packing on the go.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Ripe bananas: 3 or 4 large, fully ripe with brown spots
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Granulated sugar
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Large egg
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Vanilla extract
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Melted unsalted butter
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All-purpose flour
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Baking powder
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Salt
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Pumpkin pie spice or ground cinnamon
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Chocolate chips (optional)
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Chopped walnuts (optional)
Directions
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Preheat your oven to 350°F (175°C).
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In a medium bowl, mash the ripe bananas with a fork until mostly smooth.
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Add sugar, egg, vanilla extract, and melted butter to the bananas. Stir until well combined.
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Add all-purpose flour, baking powder, salt, and pumpkin pie spice or cinnamon. Stir gently until just incorporated.
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Fold in chocolate chips and walnuts if using.
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Line a muffin tin with paper liners and fill each liner about three-quarters full with batter.
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Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
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Let the muffins cool slightly before serving.
Servings and timing
Yield: 12 muffins
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
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Replace walnuts with pecans or chopped hazelnuts for a different nutty flavor.
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Skip the chocolate chips for classic banana nut muffins.
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Add a handful of dried fruit such as raisins or cranberries for extra chew.
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Substitute pumpkin pie spice with cinnamon only for a simpler spice note.
Storage/Reheating
Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze fully cooled muffins in a freezer bag for up to 2 months; thaw at room temperature. Reheat in a microwave for 10–15 seconds or in a warm oven before serving.
FAQs
What type of bananas should I use?
Use very ripe bananas with lots of brown spots—they’re sweeter and mash more easily, enhancing the flavor and moisture of the muffins.
Can I make these muffins gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking blend measured cup for cup.
Do I have to use chocolate chips?
No, chocolate chips are optional. You can omit them or replace them with nuts or dried fruit.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar if you prefer a less sweet muffin; the ripe bananas add natural sweetness.
How can I make these muffins dairy-free?
Use a dairy-free butter substitute and ensure any chocolate chips are dairy-free.
Can these be made vegan?
To make them vegan, replace the egg with a flax egg and use dairy-free butter.
How do I know when the muffins are done?
They’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Can I double the recipe?
Yes, you can double it; just bake in batches so your oven isn’t overcrowded.
Can I make this as a banana bread loaf instead?
Yes, the batter can be adapted for a loaf pan; bake at the same temperature until a skewer comes out clean.
Can I add spices like nutmeg or ginger?
Absolutely, feel free to add a pinch of nutmeg or ground ginger for added warmth and complexity.
Conclusion
These banana nut chocolate chip muffins are a delightful treat that’s easy to whip up anytime. With tender crumb, rich banana flavor, and the fun addition of chocolate and nuts, they’re sure to become a favorite in your baking repertoire. Whether for breakfast or a sweet snack, this recipe delivers reliable and delicious results.
