These Banana Chip Muffins are fluffy and delicate in flavor, with just the right amount of texture from the walnuts and decadence from chocolate chips. They taste great as a slightly more decadent breakfast or snack!
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.
Recipe from the May 1986 issue of Chocolatier magazine.