Chocolate Banana Walnut Muffins
Highlighted under: Baking & Desserts
When I bake these Chocolate Banana Walnut Muffins, the aroma fills the kitchen in a way that makes my mouth water. I love how the combination of ripe bananas and rich chocolate creates a moist and flavorful muffin perfect for any time of day. The walnuts add a delightful crunch that complements the softness of the muffin, making each bite a treat. Whether it’s breakfast or a snack, these muffins are simply irresistible, and they disappear quickly when I share them with family and friends.
Baking has always been a therapeutic experience for me, and these Chocolate Banana Walnut Muffins are a testament to that. The sweetness of the ripe bananas combined with the decadent chocolate creates a delightful flavor profile that is hard to resist. I learned that using overripe bananas really enhances the muffins' natural sweetness, allowing me to use less added sugar without compromising taste.
One of my favorite tips is to toast the walnuts lightly before adding them to the batter. This simple step brings out their natural oils and intensifies their flavor, making each muffin even more delicious. I also love that this recipe is incredibly versatile; sometimes, I even throw in a handful of chocolate chips for an extra layer of chocolaty goodness!
Why You'll Love This Recipe
- Moist and tender texture from ripe bananas
- Rich chocolate flavor balanced by crunchy walnuts
- Quick and easy to prepare—perfect for any occasion
Understanding the Ingredients
In this recipe, ripe bananas are crucial for achieving the muffins' moist texture and natural sweetness. Overripe bananas, with their brown spots and soft flesh, will yield a better flavor than slightly ripe ones. Additionally, using melted butter instead of solid butter enhances the muffin's tenderness, creating a rich base for the chocolate and walnuts.
The combination of all-purpose flour and cocoa powder provides a perfect balance for the structure of the muffins. The flour gives them body, while the cocoa powder contributes to the rich chocolate flavor. Remember to sift the cocoa powder to avoid lumps, ensuring that it mixes evenly into the batter.
Baking Tips for Perfect Muffins
When preheating your oven to 350°F (175°C), it's essential to ensure it's fully heated before baking. An oven thermometer can be a great tool to verify the temperature, as uneven heating can lead to undercooked centers or burnt edges. Bake until the muffins have risen and the tops spring back when lightly touched—this is a good indicator that they’re done.
After removing the muffins from the oven, let them cool in the tin for about 5 minutes. This helps maintain their structure while they continue to cook slightly from residual heat. If you want to create a bit of a crunchy top, consider sprinkling a little sugar over the batter before baking; this adds a fabulous caramelized texture.
Ingredients
Muffin Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup walnuts, chopped
Instructions
Prepare the Muffin Batter
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a mixing bowl, combine mashed bananas and melted butter. Mix in baking soda and salt. Stir in sugar, beaten egg, and vanilla extract until well combined.
Bake the Muffins
Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack.
Pro Tips
- For added moisture, you can also include a splash of milk or yogurt in the batter. Feel free to experiment by adding other nuts or even dried fruits to the mix for a delightful twist!
Storage and Freezing
Chocolate Banana Walnut Muffins can be stored in an airtight container at room temperature for up to 3 days, retaining their flavor and moisture. If you wish to keep them longer, you can freeze the muffins. Wrap each muffin individually in plastic wrap and then place them in a freezer bag. They can last in the freezer for up to 3 months.
To reheat frozen muffins, simply remove them from the freezer and allow them to thaw at room temperature for about 30 minutes. For a warm treat, pop them in the microwave for 15-20 seconds or place them in a preheated oven at 350°F (175°C) for about 5-7 minutes.
Variations to Try
Feel free to experiment with your favorite ingredients! For a twist, consider adding chocolate chips in place of or alongside the walnuts for an extra dose of chocolatey goodness. You could also incorporate spices such as cinnamon or nutmeg to add warmth to the flavor profile.
If you're looking for a healthier option, you can substitute the all-purpose flour with whole wheat flour for added fiber. Alternatively, for a gluten-free version, use a gluten-free flour blend, ensuring that your cocoa powder and other ingredients are also gluten-free certified.
Questions About Recipes
→ Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas. Just make sure to thaw and drain any excess liquid before using them.
→ How can I make these muffins gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
→ Can I store these muffins, and if so, how?
Yes, you can store them in an airtight container at room temperature for 2–3 days or in the fridge for up to a week.
→ How do I reheat leftover muffins?
You can reheat the muffins in the microwave for about 10 seconds, or in the oven at 350°F (175°C) for 5–10 minutes.
Chocolate Banana Walnut Muffins
When I bake these Chocolate Banana Walnut Muffins, the aroma fills the kitchen in a way that makes my mouth water. I love how the combination of ripe bananas and rich chocolate creates a moist and flavorful muffin perfect for any time of day. The walnuts add a delightful crunch that complements the softness of the muffin, making each bite a treat. Whether it’s breakfast or a snack, these muffins are simply irresistible, and they disappear quickly when I share them with family and friends.
Created by: Sienna Brooks
Recipe Type: Baking & Desserts
Skill Level: Easy
Final Quantity: 12 muffins
What You'll Need
Muffin Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup walnuts, chopped
How-To Steps
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a mixing bowl, combine mashed bananas and melted butter. Mix in baking soda and salt. Stir in sugar, beaten egg, and vanilla extract until well combined. Gradually fold in flour and cocoa powder until just incorporated. Finally, add in the chopped walnuts.
Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack.
Extra Tips
- For added moisture, you can also include a splash of milk or yogurt in the batter. Feel free to experiment by adding other nuts or even dried fruits to the mix for a delightful twist!
Nutritional Breakdown (Per Serving)
- Calories: 200 kcal
- Total Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 30mg
- Sodium: 90mg
- Total Carbohydrates: 30g
- Dietary Fiber: 2g
- Sugars: 14g
- Protein: 3g