Banana Chocolate Chip Muffin Recipes

Banana Chocolate Chip Muffin Recipes – If you’re in the mood for a healthy breakfast, these Banana Chocolate Chip Muffins will blow your mind. Melted chocolate and crunchy walnuts in a fluffy banana muffin.

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

Banana Chocolate Chip Muffin Recipes

Banana Chocolate Chip Muffin Recipes

For these banana chocolate muffins, you’ll need unsalted butter, granulated sugar, brown sugar, eggs, vanilla extract, and mashed bananas. For the dry ingredients, you will use whole wheat, salt and pepper. And for another flavor – semi-sweet chocolate chips and walnuts.

Jumbo Chocolate Chip Toffee Banana Muffins

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

4. Add walnuts and chocolate chips. Now, using a spatula, fold the chopped walnuts and chocolate chips into the muffin pan and mix well.

5. Fill the muffin tin. Line a muffin tin with cupcakes and fill each one completely. You should get 12-13 muffins from this recipe.

6. Two. Chocolate Chip Muffins Top with more chocolate chips and bake at 350 degrees Fahrenheit for 22-24 minutes.

Chocolate Chip Banana Bread Muffins

The best way to store these muffins is to freeze them before putting them in a freezer. Then place a paper towel over them before closing the lid. This will keep them from drying out and the paper towel will keep them from getting wet. They last a week in the fridge.

Yes, these Chocolate Banana Pancakes are great for making ahead and frosting. If you want these muffins for the next day or want to keep them on hand, you can freeze them while they cool in the refrigerator for up to 3 month. When you’re ready to serve, just let them thaw overnight in the refrigerator and then reheat in the microwave for about 30 seconds.

These banana chocolate chip cookies are delicious. Chocolate, walnuts, bananas and butter make these desserts very tasty.

Banana Chocolate Chip Muffin Recipes

Calories: 415 kcal Carbohydrates: 45 g | Defense: 6 g | Fat: 24 g | Fat content: 11 g | Carbon: 58 mg | Sodium: 205 mg | Pump: 314 mg | Electricity: 3 g | Sugar: 24 g | Vitamin A: 422 IU | Vitamin C: 4 mg | Calcium: 39 mg | Iron: 2 mg

Mocha Banana Chocolate Chip Muffins

Have you made this recipe? Take a picture and post it to me on Instagram @ or use the hashtag # so I can see it and share it!

Hi, I’m Dina, so glad you visited! I guess life is too short for bad coffee and bad food. With my easy-to-follow step-by-step instructions, you’ll be amazed at how quickly you can prepare a complete and delicious meal. I hope you find something you like! These banana chocolate muffins come out soft, moist and delicious, wrapped in individual chocolate chips. You want it to be easy, quick and made in one bowl.

More bananas on your counter? This is a good thing! Add a dreamy banana almond milk or blood orange banana smoothie, or bake it up with delicious banana muffins or five-flavored banana bread.

Bananas and chocolate are a match made in heaven, and there’s no easier way to perfect the combination than with a batch of these classic chocolate chip muffins. With a nice crunch on top, soft crust inside and plenty of chocolate, they’re easy to love as a lunch or snack. You won’t have any complaints when you serve them for breakfast. 😉

How To Make Delicious Banana Chocolate Chip Muffins

Once baked, these muffins keep well at room temperature for 2-3 days. Just store them in a ziplock bag or freezer. They are very absorbent, so if you see water droplets collecting in the container, open the zip or lid slightly to allow air to circulate.

These muffins are stackable! Store in the refrigerator in an airtight ziplock bag or plastic storage container for 2-3 months. You can thaw the whole batch on the counter overnight, breaking the pan to prevent too much condensation inside, or thaw individual muffins by heating them in the microwave. for about 30 seconds.

Do you have a favorite? Will you try this banana chocolate chip cookie? Let me know if you do, or if you have any questions, in the comments below!

Banana Chocolate Chip Muffin Recipes

Smooth, soft and delicious, wrapped in unique chocolate bags. And you want it to be easy, quick, and made in one bowl.

Banana Chocolate Chunk Muffins

Serving Size: 1 bun, Calories: 267 kcal, Carbohydrates: 42 g, Protein: 4 g, Fat: 10 g, Saturated fat: 3 g, Cholesterol: 17 mg, Sodium: 72 mg, Potassium: 163 mg, Fiber: 163 mg, Sugar: 26 g, Vitamin A: 75 IU, Vitamin C: 2 mg, Calcium: 63 mg, Iron: 1 mg

Have you made this recipe? Leave a review below, then snap a quick photo and tag @nourishandfete on Instagram so I know! The dough combines whole wheat flour, yogurt, chopped walnuts, whole banana and dark chocolate chips. Each soft bun is a great breakfast to start the day.

Chocolate Chip Banana Muffins are easy to make and bake in minutes as the perfect breakfast treat. I have bananas on the table, but not all of them are very edible, can you tell?

Don’t let those dark brown bananas go, turn them into delicious muffins. I made some healthy meals that added whole grains and protein. You won’t believe how juicy and delicious they are. Whether you want a quick breakfast or snack, let’s get started, it’s time to bake!

Easy Banana Chocolate Chip Muffins

There are many toppings that can be added to the muffin pan to add more nutrition to each bite.

By using whole wheat flour instead of all purpose, you get whole grain and fiber in every serving. I use white whole wheat flour to give the banana chocolate muffins a sweeter and lighter flavor and light color. In terms of appearance and style, the changes cannot be seen.

One banana contains about 1.3 grams of protein, and this is four servings! A 1/2 cup of plain Greek yogurt, which contains 15 grams of protein, is a great way to add extra nutrition to each muffin. If you’ve used sour cream to soften the cake, sour yogurt works just as well because the acid helps soften the wheat proteins. double bonus!

Banana Chocolate Chip Muffin Recipes

Walnuts are an excellent source of omega-3 fatty acids, derived from alpha-linolenic acid, which reduce inflammation. They are also a good source of B vitamins, molybdenum, manganese copper and antioxidants. Whenever I can, I include walnuts in my recipes, like my Whole Grain Banana Nut Bread.

Mini Banana Chocolate Chip Muffins » Hummingbird High

The biggest complaint when baking with whole wheat flour is the dryness of the product. Adding ingredients like yogurt, eggs, sugar and butter will make the cake softer. The mixing setting really determines the rise and texture of banana chocolate muffins.

I read the advice for baking with whole wheat flour to allow the bran and endosperm to become firmer and softer as the flour sets. I did the blanching step about 10 minutes before cooking this recipe and I think it helped with the texture. Make sure to fill the muffin cups all the way with the batter to ensure a nice rise and a perfectly made muffin top!

To make these looks and tasteless, I do two things. Sprinkle chopped walnuts on top for texture and flavor. Carefully place the dark chocolate pieces on top of the dough. About six crisps add a nice color, shine and fluffiness when eaten warm. Yes!

Did I convince you to try these muffins? I hope! This is a great recipe for prepping breakfast for the week ahead. When I have my batch of freshly baked muffins, I wrap them in plastic once they have cooled, place them in an airtight bag and freeze them.

Chocolate Chip Muffins

When I need a quick snack, I pop the muffins back in the microwave for 1 minute and they come back hot and as delicious as the day I made them! What’s your favorite muffin flavor? Well, except for these banana chocolate muffins.

If you want to reduce the fat in baked goods, unsweetened applesauce is a healthy option. For quick cakes and cakes like bread, replace the oil in a 1:1 ratio with minor changes in the method and cooking time. If it is closed

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