Banana Walnut Muffins with Chocolate Chips

Banana walnut chocolate chip muffins covered in glaze.

5 from 1 vote

Banana Walnut Muffins with Chocolate Chips

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.

Prep Time5

Cook Time19

Total Time24

Course: Breakfast

Keyword: banana nut chocolate chip muffins, banana nut muffins, banana walnut chocolate chip muffins

Servings: muffins

Author: Jeannie

Equipment

¼ cup cookie scoop 4 tablespoon

Ingredients

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
1/3 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

Instructions

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, 1/3 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.
Enjoy!

Notes

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.)

Nutrition