Banana, Walnut & Chocolate Chip Muffins

If the bananas in my kitchen could speak, they would tell you what a horrible person I am. I buy bananas weekly, promise them a wonderful life of being served atop yogurt with some granola, or on warm oats with a drizzle of almond butter, but instead I neglect them until they're brown beyond recognition on my countertop. 

But thank God for banana bread. Banana bread is where all the brown, hopeless bananas go to be reborn into a sweet, indulgent bread we can justify eating for any - and every - meal of the day. 

With the addition of walnuts for a nice crunch, and chocolate chips just because we can, they're tasty enough to make you glad you ignored those bananas in your kitchen for so long. I may or may not already be making plans to evade my bananas next week just so I can remake these muffins. 

Banana, Walnut & Chocolate Chip Muffins

  • 1 1/2 cups all purpose flour
  • 1 cup mashed banana (about 2 bananas)
  • 1 cup walnuts
  • 2 eggs
  • 1/2 cup plain or Greek yogurt
  • 1/2 cup chocolate chips
  • 1/4 cup maple syrup
  • 1/4 cup honey
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  1. Preheat your oven to 375 degrees and line your muffin tin with cupcake liners.
  2. Whisk your eggs in a bowl. Add in the mashed banana, yogurt, maple syrup and honey, stirring to combine.
  3. In a separate large bowl, combine your flour, baking soda and salt. Add in the wet ingredients and stir until fully incorporated.
  4. Fold in the walnuts and chocolate chips (You can always adjust the portions of these, or omit them altogether).
  5. Spoon the mixture into your cupcake liners, filling about 2/3rds full.
  6. Bake for 15 - 20 minutes, or until brown on top and a toothpick stuck in the center comes out clean.