Banana Chip Muffins
Sometimes life calls for a basic banana chip muffin. A simple and modest banana chip muffin. Nothing too fancy or over the top. Or overly complicated.
There are no surprises with this recipe, folks. It’s not stuffed with anything (which is then stuffed with something else) and there is no secret ingredient. It’s an every day, I-have-every-ingredient-lying-around-already kind of recipe.
Obviously, dead bananas are mandatory–but I seem to have some of those available at all times of the week. Let’s just say that Connor has a little bit of a problem when it comes to buying bananas. As in, he seems to always buy enough for a small army. Not a tiny household of two.
Luckily (or unluckily, depending on how you look at it), this means that I can pretty much whip up a batch of banana bread or muffins any day of the week.
So when I happened upon this simple recipe, accompanied by a mouth-watering cover photo on a 1986 issue of Chocolatier, that’s exactly what I did.
The batter comes together incredibly quickly and is simply a mixture of beaten butter and brown sugar, mashed banana, a little bit of milk (use whatever you have on hand), vanilla extract, all-purpose flour, baking soda, baking powder and salt.
You then stir in walnuts and chocolate chips, before topping them off with more chocolate chips and walnuts. Both steps are mandatory.
The resulting muffins are fluffy and delicate in flavor, with just the right amount of texture from the walnuts and chocolate-y goodness from the chips, and taste great as a slightly more decadent breakfast or as a snack.
Since I don’t trust myself around copious amounts of baked goods, I sent most of these off with Connor to give to his fellow medical school friends and residents at the hospital.
I have to admit, I’m very happy to have discovered a new built in recipe taste-testing panel for the blog. How convenient! [Verdict? They loved them].
Banana Chip Muffins
- 2 cups (240 g) unbleached all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon Diamond Crystal kosher salt
- 8 tablespoons (4 oz; 115 g) unsalted butter softened
- ½ cup packed brown sugar
- 2 large eggs lightly beaten
- 1 cup mashed ripe banans about 2 large bananas
- ⅓ cup (80 mL) whole milk
- 1 teaspoon vanilla extract
- ¾ cup dark chocolate chips
- ¾ cup roughly chopped walnuts
- Preheat the oven to 375°F (190°C). Grease or line a 12-cup muffin pan with liners. Set aside.
- Whisk together the all-purpose flour, baking powder, baking soda, and salt in a small bowl - set aside two teaspoons and toss this with the walnuts and chocolate chips.
- Using a stand mixer with a paddle attachment (or hand-held mixer), beat the butter and sugar together over medium speed until soft and fluffy, about 2 to 3 minutes. On low speed, add the slightly beaten eggs, scraping down the bowl several times, until mostly incorporated.
- Add the mashed banana and vanilla and mix until just combined. The mixture will look slightly lumpy and curdled. On low speed, alternate with three additions of flour and two additions of milk (starting and ending with the flour) and mix until just barely incorporated. Reserving two tablespoons of each, add the chocolate chips and walnuts to the batter.
- Scrape down the bowl with a spatula to ensure the ingredients are mixed thoroughly. Using an ice-cream scoop or a spoon, divide the batter among the lined muffin pan. Top the muffins with the remaining chips and walnut pieces.
- Bake for 23 to 25 minutes, or until a cake tester inserted into the center comes clean. Allow muffins to cool in the pan on a rack for 5 minutes, before removing. Serve warm or cool completely. Muffins can be stored in an airtight container for up to 2 to 3 days, but are best eaten the day of baking.
17 Comments on “Banana Chip Muffins”
Dry ingredients don’t include sugar therein?
A (clumsy) typo on my part! I just fixed the recipe instructions, thanks for letting me know!
Making these for the second time this week. Perfect muffins! Thanks for posting!
When bananas are getting overripe, put them in the freezer without peeling them. The skins turn black, but when you pull them out of the freezer months later, the banana is in perfect condition and is especially great for a banana milkshake or recipes such as banana bread. You can rinse off the black peels under warm running to easily remove the peels.
I love the combination of chocolate and banana! These muffins are beautiful too. I love a way to use up too ripe bananas.
Oh I love these! They are all of my favorite things in a soft and fluffy muffin!! You can never beat this combo! And gorgeous photos! I always love your photography!
Oh and you are so lucky will all those taste testers!! You would think I have a ton, but I have PICKY eaters. UGh.
The simplest recipes are always the ones I come back to. Suddenly, I’m hungry for muffins…. 🙂
I’m already out of muffins and craving another one! 🙂
These look absolutely delicious and I wish I had had one with my tea this afternoon! Glad all the medical team enjoyed them! Your sister would love these!!!! Can I substitute some whole wheat pastry flour?
You probably could substitute 50% with whole wheat, but I’m not sure how much nutritional value it would bring to be worth it 🙂
Banana chocolate chip muffins are my all time fave! I have a mini muffin recipe on my blog.
Yours look beautiful!
I love any banana baked goods. I’ll have to go check out yours! Thanks Liz!
Yum. I love banana nut muffins…add chocolate to the mix, and I’m in heaven!! This looks like a perfect recipe, but my only problem is, is that I need to wait for some dead bananas! Maybe another day or so…hey, perfect for the weekend!!
Yep, I know just how you feel about your taste testers. I love mine too. There is nothing more satisfying when they stop by my desk with two thumbs up… and yes, they’ve stopped by with thumbs down too.. 🙂 It’s all good… how else would I know, right?
Thanks so much for this, I’m definitely going to try these muffins <3
Put the bananas in a brown bag or put them next to an avocado, apple, or other fruit–it helps them brown faster 🙂 Thanks so much Prudy!
You know, I’ve heard that, but never tried it. I’ve always wondered the science behind it…I need to google that to find out why they brown faster if I put an avocado next to them! Thank you Laura! <3
I have a banana choc chip muffin recipe for next week. Great minds 🙂 Yours are beautiful. So soft & fluffy. Pinned
Yay! Can’t wait for yours–I know already that it will be excellent. Thanks so much Averie!