Soft and moist muffins filled with chocolate chips, walnuts, and fresh banana flavor! These Chocolate Chip Banana Nut Muffins are a fantastic treat for any time of the day. One just won't be enough!

Let’s Go Nuts!

Let’s talk baked goods! Who doesn’t love a moist and fluffy muffin every now and again or even every day? They are the perfect on-the-go snack or breakfast. I know I can always use a muffin! But, not just any kind of muffin. I want a muffin that is full of flavor and simple to make!

My Chocolate Chip Banana Nut Muffins are just the type of muffins I am looking for! These muffins are filled with banana flavor with just the right amount of decadent chocolate chips and crunchy walnuts. You won’t be able to eat just one!

Make the best Muffins Every Single Time!

Even though making muffins can be pretty simple, they can easily become dry if certain steps are not taken.

Muffins should be fluffy and moist each and every time you bake them. Here are some tips to make sure your muffins come out amazing each time:

• Room Temperature Ingredients are Key! Whenever you bake muffins, you want to make sure that your ingredients are all room temperature. This will help with trapping air when making the emulsion. The trapped air will then expand creating a light and fluffy product.

• Try using Oil and Sour Cream! Using oil instead of butter when making muffins creates muffins that are even moister. The sour cream will assist with this as well. Sour Cream has a higher fat content than milk or buttermilk.

• Use a High-Temperature 1st and then a Lower-Temperature. You want your muffins to be puffed up. The initial rise is important to the look of the final product. Start the muffins off with a higher temperature such as 400°F for 5 minutes. Then, turn the heat down to 350°F for the remaining cooking period.

• Use a High Temperature. In order for the biscuits to rise the most in the oven, the oven temperature needs to be around 400 degrees or a little higher. If you are afraid of the biscuits burning at this temperature, turn down the temperature to 375 degrees after the initial rise.

• Fold the Dough. The flaky layers that you see in so many baked goods come from folding the dough over and again. The butter is being folded throughout the dough. This will create layers of fat that will melt within the biscuit creating an amazing final product.

Chocolate Chip Banana Nut Muffin Ingredients

The ingredients in this recipe are very easy to find in pretty much any of your local stores. You probably have most of them in your house right now. But, let’s still walk through them to understand them. 

• All-Purpose Flour: The flour acts as the binder for the muffin batter. Since this is a quick-bread recipe, all-purpose flour will do just fine. I usually sift my dry ingredients whenever I am baking. 

• Granulated Sugar: You’re going to need about 1 cup of sugar for this recipe. You will get some additional sweetness from the pureed bananas.

• Baking Powder & Soda: Baking powder and baking soda are the leaveners for the recipe. Make sure to only use the amount specified in the recipe. This will help the muffins to rise. Adding too much or too little baking powder or soda will affect the final product.  

• Salt: A little bit of salt in baked goods goes a long way. You won't be able to taste it. But, it will help with the overall flavor balance. 

• Vegetable Oil: I Love using vegetable oil in quick-breads and certain cake recipes. It makes such a moist end product. 

• Bananas: Ripe or extra ripe bananas work great for banana muffins and bread. They have a great level of sweetness. Frozen pureed bananas will work as well. I used a blender to puree my bananas. 

• Egg: Keep the egg at room temperature. If you are in a hurry, leave your egg in some warm water while you get the other ingredients together to bring it up to temp. 

• Sour Cream: The sour cream acts as the liquid component of the recipe. Milk and buttermilk can be used; but, I have found that sour cream creates a muffin that is moister. 

• Vanilla Extract: I always add a little vanilla extract into all of my baked goods. It adds some great extra flavor.

• Walnuts: I used about 1 cup of chopped walnuts. They add a great crunch to these already fluffy muffins. Make sure that the chunks aren't too large.

• Chocolate Chips: Semisweet or milk chocolate chips will work perfectly for this recipe. I added about ½ cup of chips to the batter. I then topped the muffins off with some extra chips. 

How to Make Chocolate Chip Banana Nut Muffins

Once you have gotten the ingredients situated, you can get into actually making these fluffy and moist muffins! Muffins are pretty simple, but you want to make sure that the batter is not overworked

I can remember hating anything to do with chocolate and nuts until I hit my middle school years! But, now they are two of my favorite ingredients to work with.

The full written recipe is below, but here’s an overview.

• Step 1: Always Preheat the Oven 1st. Preheat the oven to 400°F. Line a muffin pan with cupcake liners. Set the muffin pan aside for later use. 

• Step 2: Puree the Bananas. Peel, slice, and puree or mash the bananas in a food processor or blender until smooth.

• Step 3: Sift the Dry Ingredients. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. 

• Step 4: Combine the Wet Ingredients. Add the banana puree, egg, sour cream, vegetable oil, and vanilla extract. Mix until fully combined. Make sure not to overmix.

• Step 5: Add in the Chocolate Chips & Nuts and Bake. Fold in the chocolate chips and walnuts. Equally, divide the batter between each of the cupcake liners. Bake for 5 minutes at 400°F. 

• Step 6: Turn down the Oven’s Heat. Turn the heat down to 350°F and bake for another 15 minutes or so, or until a toothpick is inserted into the muffins and comes out clean.

• Step 7: Allow the Muffins to Cool. Remove the muffins and allow them to cool in the muffin pan for about 5 minutes. Transfer the muffins to a wire rack or plate and allow them to fully cool. 

• Step 8: Store Muffins. When fully cooled, cover the muffins in an air-tight container or refrigerate for up to 1 week. 

I’d love to hear your feedback about these Chocolate Chip Banana Nut Muffins! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!

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