Banana And Chocolate Chip Muffin Recipe

Banana And Chocolate Chip Muffin Recipe – If you like a sweet breakfast, then these Chocolate Banana Muffins will blow your mind. Melted chocolate and crunchy walnuts on a moist banana muffin, it’s decadent.

When it comes to sweet treats for breakfast, you can’t go wrong with these decadent Chocolate Banana Muffins. Made with ripe bananas, brown sugar and butter, they are rich and moist. Then add melted chocolate chips and crunchy walnuts and you have a melt-in-your-mouth muffin. This delicious recipe is easy to make and perfect for breakfast, dessert or an on-the-go snack. Enjoy them with a hot cup of coffee or cold milk.

Banana And Chocolate Chip Muffin Recipe

Banana And Chocolate Chip Muffin Recipe

For these banana-chocolate muffins you will need unsalted butter, granulated sugar, brown sugar, eggs, vanilla extract and ripe bananas. For the dry ingredients, use all-purpose flour, baking soda, and salt. And for even more flavor, semi-sweet chocolate chips and walnuts.

Healthy Banana Muffins With Chocolate

3. Add the dry ingredients. Sift the flour, baking soda and salt into a bowl and mix until combined.

4. Add nuts and chocolate chips. Now, using a spatula, fold the chopped walnuts and chocolate chips into the muffin batter until well combined.

5. Fill the muffin tin. Line the muffin tin with cupcake liners and fill each one completely. This recipe should yield 12-13 muffins.

6. Bake. Top the Banana Chocolate Muffins with additional chocolate chips and bake for 22-24 minutes at 350 degrees Fahrenheit.

Banana Chocolate Chip — Veggies Made Great

The best way to store these muffins is to let them cool completely and then put them in an airtight container. Then put a paper towel on them and only then close the lid. This will prevent them from drying out and the paper towel will prevent them from getting wet. They last about a week in the fridge.

Yes, these Chocolate Banana Muffins are perfect to make and freeze. Whether you need these muffins for a future date night or just want to have some on hand, you can freeze them once cooled in an airtight container for up to 3 months. When you’re ready to serve them, thaw them in the refrigerator overnight, then heat them in the microwave for about 30 seconds.

These banana chocolate chip muffins melt in your mouth. Chocolate, walnuts, bananas and butter make these sweet treats so delicious.

Banana And Chocolate Chip Muffin Recipe

Calories: 415 kcal | Carbohydrates: 45 g | Protein: 6 g | Fat: 24 g | Saturated fat: 11 g | Cholesterol: 58 mg | Sodium: 205 mg | Potassium: 314 mg | Fiber: 3 g | Sugar: 24 g | Vitamin A: 422 IU | Vitamin C: 4 mg | Calcium: 39 mg | Iron: 2 mg

Bulk Batch Banana Chocolate Chip Muffins Recipe

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Hi, I’m Dina, glad you stopped by! I believe life is too short for bad coffee and boring food. With my simple step-by-step recipes, you’ll be surprised how quickly you can make a healthy and delicious meal. I hope you find something you like! Chocolate Banana Muffins packed with healthier ingredients in every serving. The dough combines whole wheat flour, yogurt, chopped walnuts, whole bananas and dark chocolate chips. Each soft muffin is a great breakfast treat to start the day.

Chocolate Banana Muffins are easy to make and can be cooked in minutes for a freshly baked breakfast. I always have a supply of bananas on the counter, but not all of them are eaten at the top, you know?

Don’t let those brown speckled overripe bananas go to waste, turn them into these delicious muffins. I made some healthier ingredient swaps to add whole grains and protein. You won’t believe how moist and flavorful they are. If you want a quick breakfast or snack solution, let’s get started, it’s time to bake!

Eggless Banana Chocolate Chip Muffins

There are many substitutes that can easily be incorporated into muffin batter to add more nutritional value to each bite.

Using whole-wheat flour instead of all-purpose provides whole grains and fiber in every serving. I use white whole wheat flour to give the Chocolate Banana Muffins a milder, sweeter flavor and a lighter color. In terms of appearance and texture, the changes are barely noticeable.

A medium banana provides about 1.3 grams of protein and this recipe contains four! A 1/2 cup of plain Greek yogurt, which contains 15 grams of protein, is a nice way to add an extra dose to any muffin. If you’ve ever used sour cream to make a fluffier cake, sour yogurt does a similar thing because the acid helps soften the wheat proteins. Double bonus!

Banana And Chocolate Chip Muffin Recipe

Walnuts are an excellent source of the omega-3 essential fatty acid alpha-linolenic acid for anti-inflammatory effects. It is also a good source of B vitamins, molybdenum, manganese, copper and antioxidants. I have added nuts to my recipes whenever possible, such as whole wheat banana bread.

Easy Vegan Chocolate Chip Muffins • It Doesn’t Taste Like Chicken

The biggest complaint about baking with whole wheat flour is how dry the product can be. Adding ingredients like yogurt, eggs, sugar and butter will help soften the cake. The order in which you mix them really affects the rise and texture of Banana Chocolate Muffins.

I read a tip on baking with whole wheat flour that when the dough rests, the bran and endosperm have time to hydrate and soften. I did the soaking step for about 10 minutes before baking this recipe and I think that helped with the smoother texture. Be sure to fill the muffin cups completely with batter to ensure great rise and perfectly arched muffin tops!

To make these look and taste irresistible, I do two things. Sprinkle chopped walnuts on top for texture and roasted aroma. Add dark chocolate chips directly on top of the dough. About six crisps add a nice color, shine and stickiness when eaten hot. Oh yes!

Have I convinced you to try these muffins? Hope! It’s also a great recipe to make breakfast for the week ahead. When I have freshly baked muffins, I wrap them in plastic wrap and put them in a resealable bag and freeze them.

Banana Chocolate Chip Oatmeal Muffins

Whenever I need a quick bite, I pop the muffins in the microwave for 1 minute and they are warm and delicious, just like the day I made them! What’s your favorite muffin flavor? Except for these banana chocolate chip muffins, of course.

If you want to cut down on added fat in your baked goods, unsweetened applesauce is a healthy substitute. For quick bread muffins and cakes, changing the oil would be a 1:1 change with little change in texture and baking time. If substituting butter, remove only half the butter as the texture will change more than the oil. Recipes using applesauce tend to brown less, which can lead to overcooking. Just be sure to watch the appearance, use a toothpick to see if the cake comes out clean to check for doneness, or you can use an instant read thermometer to check if the internal temperature reaches 210°F.

Chocolate Banana Muffins are packed with healthier ingredients in every serving. The dough combines whole wheat flour, yogurt, chopped walnuts and dark chocolate.

Banana And Chocolate Chip Muffin Recipe

I’m a culinary school graduate, cookbook author, and croissant-loving mom! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen. These Chocolate Banana Muffins are soft, moist and perfectly sweet, filled with irresistible pockets of chocolate. You’ll love that the recipe is simple, quick and ready in one bowl.

Easy Healthy Banana Chocolate Chip Muffins

More overripe bananas on your counter? This is a good thing! Blend up a creamy, dreamy Banana with Almond Milk or Banana Blood Orange, or keep the baking going with healthy Banana Bran Muffins or a perfect loaf of FIVE Banana Bread.

Bananas and chocolate are a match made in heaven, and there’s no easier way to get the combination right than with a batch of these classic, moist Banana Chocolate Muffins. With a nice domed top, a soft center inside and lots of chocolate, you’ll easily fall in love with these as an afternoon snack or treat. You won’t have any complaints when you serve them for breakfast. 😉

Once baked, these muffins will keep well at room temperature for 2-3 days. Just store them in a ziplock bag or airtight container. They are quite liquid, so if you notice water droplets forming inside the container, open the zip or lid a bit to allow air to circulate.

These muffins can also be frozen! Store in a ziplock freezer bag or plastic container for 2-3 months. You can defrost the whole batch on the counter overnight, breaking the container to avoid too much condensation inside, or defrost the muffins individually by heating them in the microwave for about 30 seconds.

Banana Oatmeal Chocolate Chip Muffins

Do you have a favorite? You will try this banana chocolate

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