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Banana Chocolate Chip Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

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Banana Chocolate Chip Muffins Recipe Banana Chocolate Chip Muffins Recipe

These tender, moist banana muffins are packed with three different kinds of goodies: toasted walnuts, cinnamon chips, and chocolate chips. Chocolate and banana? Think banana split, you'll get the picture.

After initially posting this recipe and then reading your comments, we've cut back on the sugar a bit. The muffins are even tastier than before, as less sweetness allows the flavors of the other ingredients to shine through.

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At a glance

Prep
Bake
Total
Yield
12 to 14 muffins
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 350°F. Lightly grease 12 to 14 standard muffin cups. You'll use the larger number of cups if you include the full amount of all three add-ins: chocolate chips, walnuts, and cinnamon chips.
  2. In a medium-sized mixing bowl, beat together the butter and sugar till smooth.
  3. Beat in the mashed banana, then the egg, flavorings, and milk.
  4. Add the baking powder, baking soda, salt, and flours, stirring till smooth; if the mixture has a lot of lumps, beat at a higher speed until they've nearly disappeared.
  5. Stir in the chocolate chips, walnuts, and cinnamon chips.
  6. If you've used cinnamon Flav-R-Bites, allow the batter to rest for 30 minutes at room temperature; this will soften the bites up. While the batter's resting, preheat the oven to 350°F.
  7. Heap the thick batter into the prepared muffin cups, mounding them quite full; a muffin scoop works well here. Sprinkle the tops of the muffins with coarse white sparkling sugar, if desired.
  8. Bake the muffins for 20 to 23 minutes, until a cake tester inserted into the center of one of the middle muffins in the pan comes out clean.
  9. Remove the muffins from the oven, and tilt them in the pan to cool a bit; this will prevent their bottoms from becoming soggy. As soon as you can safely handle them, transfer the muffins to a rack to cool completely.
  10. Yield: 12 to 14 muffins.

Nutrition Information

  • Serving Size 1 large muffin
  • Servings Per Batch 14
Amount Per Serving:
  • Calories 320
  • Calories from Fat 140
  • Total Fat 16g
  • Saturated Fat 7g
  • Trans Fat 0g
  • Cholesterol 30mg
  • Sodium 190mg
  • Total Carbohydrate 42g
  • Dietary Fiber 3g
  • Sugars 24g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.