These Banana Walnut Muffins combine ripe bananas, sweet mini-chocolate chips, & crunchy walnuts for a perfectly moist and unique Banana Nut Muffin breakfast bite. They are easy to make, and the glaze over the top is the perfect finishing touch.
One of our favorite weekend breakfast recipes is Banana Walnut Muffins with Chocolate Chips. Just like my favorite chocolate chip banana bread recipe, these muffins are one of those recipes that are even better the next day. The banana flavor gets even stronger, and they are so delicious - fluffy and moist with a little crunch and sweetness!
We try to have something fun for breakfast on the weekends when we can. These banana nut muffins are one of those recipes that we like to make on the weekends - they are great to have for quick morning breakfasts. There is something about banana and chocolate together that is so yummy!
Ingredients in these Moist Banana Walnut Muffins
- All-Purpose Flour
- Brown Sugar
- Baking Powder
- Butter, Softened to Room Temperature
- Ripe Bananas
- Eggs, at Room Temperature
- Milk, at Room Temperature
- Vanilla Extract
- Mini Chocolate Chips
- Finely Chopped Walnuts
Glaze Topping (optional)
- Butter, melted
- Powdered Sugar
- A Large Bowl
- A Fork or Pastry Blender
- Measuring Cups and Spoons
- A Muffin Pan and Paper Liners
- A Rubber Spatula
- A ¼ Cup Cookie Scoop (4 tablespoons)
How to Make Banana Nut Muffins with Chocolate Chips
To make these, combine the flour, sugar, baking powder, salt, cinnamon, and softened butter using either the back of a fork or pastry blender.
Recipe Tip: To be sure your butter is soft enough and will work well, gently press down on the butter. If you can make a fingerprint indentation, that is a sign you are good to go! It’s also a good idea to let your eggs and milk sit at room temperature for about 30 minutes. This way, they will also blend in better with the other ingredients.
Place the overripe bananas in a large mixing bowl and mash the bananas with a fork. Add the eggs one at a time, beating with the fork after each one is added. Add in the milk and vanilla. Mix well until ingredients are well combined.
Combine the dry ingredients (the flour and butter mixture) with the wet ingredients until everything is just combined.
Recipe Tip: With muffin batter, it is important to not over-mix it.
Fold in the chocolate chips and chopped walnuts with a rubber spatula so you can scrape down the sides of the bowl and get any lumps of batter out. (I like to use mini chocolate chips in my muffin mix, but any chocolate chip to your liking will do.) Mix only for about five seconds, just until they are mixed in well.
How to Make Bakery Style Banana Nut Muffins
Using high heat, in the beginning, will lift the muffin top up quickly, making a nice muffin top. Doing this and filling your muffin cups to the top makes them look just like bakery-style muffins.
I tested this without filling them to the top, and the result was not the same. So, make sure you fill the cups up to the top with batter.
Once your oven is preheated to 425°F, line your muffin tins with the liners. Fill up each cup all the way to the top with batter. I use a cookie scoop that measures ¼ cup of batter in each scoop, which fills each muffin cup perfectly.
Bake the muffins at 425°F for 5 minutes. While they are still in the oven, reduce the temperature to 375°F. Bake them for an additional 13-14 minutes. You can check them with a toothpick to make sure they are done. When the toothpick inserted into the center comes out clean, they are done.
How to Avoid Overbaking Muffins
Do not use a cheap, dark metal baking pan when baking muffins. (The same applies to baking cookies.) Darker pans will get too hot too quickly and will burn the outside of the muffins, making them tough and chewy.
Best Banana Muffin Glaze Topping
When the muffins are just about done, prepare the sweet glaze. Melt the butter and quickly whisk in the powdered sugar and milk. Continue whisking together until you have a good glaze consistency.
Once the muffins are done baking, take the muffins out of the muffin tin carefully, as they will be hot. I use a fork to lift them out.
Line them up and let the muffins cool for just a few minutes. Then, using a spoon, pour the glaze over them while they are still warm. Using the back of the spoon, spread out the glaze if needed. Let them sit so the glaze can set.
Enjoy fresh from the oven, or save them for breakfast throughout the week to make mornings easier!
Popular Substitutions & Additions
- Swap out the nuts. If you don't like walnuts, use what you do like - pecans, hazelnuts, macadamia nuts, or cashews.
- Skip the chocolate. Leave out the chocolate chips if you don't want chocolate in your banana nut muffins - or leave out the nuts and just make chocolate chip banana bread muffins!
- Add coconut. Add shredded coconut to create a little bit of a chewy texture in your muffins.
How to Store Homemade Muffins
Banana muffins can be stored in an airtight container at room temperature for up to 3 days. Any longer, and they should be stored in the fridge.
Can you Freeze Homemade Banana Muffins?
Once cooked, place the muffins on a baking sheet and freeze until they are solid. Move them to an airtight container or freezer bag and freeze them for up to 3 months.
You can reheat them in the microwave directly from the freezer for about 15 to 20 seconds, then pop them in the air fryer or toaster to crisp up a little, or thaw them overnight in the fridge and reheat in the toaster oven or air fryer.
If you plan on freezing them, do not glaze the muffins. (It can be made when reheating the muffins.)
Looking for More Easy Muffin Recipes?
- Fruit Explosion - Mixed Berry Muffins
- Blueberry Banana Muffins
- Carrot Cake Muffins
- Chocolate Raspberry Banana Muffins
- Egg Muffins
- Mini Chocolate Chip Muffins
More Ways to Use Up Overripe Bananas
If you want to try something other than muffins, I have lots of great banana bread recipes as well to use up some of those overripe bananas. Buttermilk Banana Bread, Dark Chocolate Raspberry Banana Bread, and Chocolate Chip Banana Bread are some of my favorites.
Did you make this recipe? If so, please leave a comment and rating below. I love hearing from you.
Banana Walnut Muffins with Chocolate Chips
- ¼ cup cookie scoop 4 tablespoon
- 2 ½ cups all-purpose flour
- ¾ cup brown sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- 6 tablespoons butter softened to room temperature
- 3 ripe bananas
- 2 eggs room temperature
- ⅓ cup milk room temperature
- 1 teaspoon vanilla extract
- 1 ½ cup mini chocolate chips
- 1 cup finely chopped walnuts
Glaze Topping (optional)
- 2 tablespoon butter melted
- 1 cup powdered sugar
- 3-4 teaspoons milk
- Preheat the oven to 425°F and line a muffin tin with paper liners.
- In a medium bowl, blend together the flour, sugar, baking powder, salt, cinnamon, and softened butter with either the back of a fork or a pastry blender. Set aside.2 ½ cups all-purpose flour, ¾ cup brown sugar, 1 tablespoon baking powder, ¾ teaspoon salt, 1 teaspoon ground cinnamon, 6 tablespoons butter
- Mash up the bananas and place in large mixing bowl.3 ripe bananas
- Add the eggs to the mixing bowl one at a time, beating after each one. Then add the milk and vanilla. Mix all ingredients until combined well.2 eggs, ⅓ cup milk, 1 teaspoon vanilla extract
- Blend the dry ingredients with the banana mixture just until mixed completely. Do not over mix.
- Fold in the chocolate chips and chopped walnuts. Mix for only about 5 seconds.1 ½ cup mini chocolate chips, 1 cup finely chopped walnuts
- Fill up each muffin liner to the top. (I like to use a ¼ cup cookie scoop to make a nice rounded top.)
- Bake at 425°F for 5 minutes.
- While muffins are still in the oven, reduce the temperature to 375°F and bake for an additional 13-14 minutes.
- When the muffins are just about done make the glaze, if desired.
- To make the glaze, melt the butter and quickly add in the powdered sugar and milk. Whisk together until you have your desired glaze consistency.2 tablespoon butter, 3-4 teaspoons milk, 1 cup powdered sugar
- Remove the muffins from the oven and let them cool a little. Drizzle them with the glaze if desired.